Sunday, November 2, 2014

Cranberry Apple Pecan Skillet Coffee Cake - Low Carb

This morning it was only 34 degrees when we woke up. That's pretty chilly for us here in the Atlanta area. I decided to make a skillet coffee cake for breakfast that included cranberries! Are you shocked? LOL I made a skillet style coffee cake that included diced apples and cinnamon inside and swirls of Cranberry Orange Sauce and crunchy roasted pecans on top. It turned out awesome. It was moist on the inside and nice and crispy on top with the toasty pecans. I enjoyed it along with a cup of Lavazza Espresso Roast coffee. It was the perfect special breakfast treat for this chilly autumn Sunday morning. I snapped a few photos below as well as included the easy recipe. Enjoy!








Cranberry sauce dolloped on top
Knife dragged through dolloped cranberry sauce to create swirls
Topped with chopped roasted pecans; ready for the oven
Fresh out of the oven
Breakfast is served!


BOOM!

Cranberry Apple Pecan Skillet Coffee Cake

Ingredients:

¼ cup PLUS 2 tablespoons coconut flour
½ cup PLUS 2 tablespoons granular Swerve Sweetener (or preferred granular sweetener)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup buttermilk
3 large eggs
2 tablespoons melted butter
¼ cup sour cream
1 teaspoon pure vanilla extract
½ small apple, diced (slightly over ½ cup)
½ cup lightly roasted pecans, chopped

Directions:

Preheat oven to 350 degrees. Generously grease a 10-inch ovenproof or cast iron skillet with butter or coconut oil.

In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.

In a separate small bowl, beat buttermilk, eggs, melted butter, sour cream, and vanilla together. Stir wet mixture into dry mixture; mix just until combined. Fold in diced apples.


Pour batter into greased skillet; top with teaspoon size dollops of cranberry sauce, scattered on top of batter. Using a table knife or spatula, run knife in opposite directions lengthwise and crosswise through the top of batter to drag cranberry sauce and make a swirled pattern. Bake for approximately 33 to 38 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan for approximately 30 minutes. If desired, use a rubber spatula to loosen and carefully slide cake onto a plate or platter or cut cake into wedges in pan and serve.

    

6 comments:

Loretta M said...

Hi GG,

Happy Fall! Ooh that looks so delicious and beautiful. Those cranberries really give that vivid pop of color to it and I love the way you swirled it too.

I have a question. I am going to make a pumpkin pie with a no bake filling. If I made your crust that you use for the spinach pie and made it sweet instead of savory, how long would I cook the crust to get it done before pouring the no bake filling in? Would I just combine the cooking times and cook it straight thru but change the temps accordingly at the half-way point as with the spinach pie? Thanks. I like that crust so much and it's so easy. I wanted to use your crust instead of the one in the recipe that I have.

Thanks GG,
Loretta

CyberSis said...

Hi GGC,

Another lovely coffee cake to add to the collection ... beautiful! :-)

Charlotte Moore said...

We are about 40 miles North of Atlanta. It was real chilly here too. BURR!!!!

Gourmet Girl Cooks said...

Hi Loretta,

I would bake the crust as directed but continue baking it until it's golden brown and done. I'm thinking it will bake more quickly empty than it will with the spinach pie filling in it...so I don't think it will take as long as the entire pie. I think you'll be able to tell when its baked and golden enough. Let me know how your pie turns out! :-)

Gourmet Girl Cooks said...

Thanks CyberSis! :-)

Gourmet Girl Cooks said...

Hi Charlotte,

If your 40 miles north of Atlanta...were you in the area of N. GA that got snow (Blairsville, etc.)? It's hard to believe how cold it got so quickly isn't it! :-)