If you have ever had real pralines then you know how sinfully good they are.
I’ve added that incredible flavor to the crispy topping on my buttery maple praline coffee cake!
Pralines are a crumbly, buttery caramel candy studded with pecans. Since I stopped eating white sugar I haven’t made them but the topping on this cake is as close as I can get without the refined sugar!
In this recipe I use real maple sugar in both the cake and in the topping. Even though the cake is made with whole wheat flour it is rich and moist with a delicate texture and just the right amount of sweetness.
The topping is made with maple sugar, butter, and crushed pecans. When baked, the topping melts and turns into a crispy praline layer!
Sprouted Wheat Needs No Further Preparation
I’ve started using sprouted wheat in a lot of my cake and cookie recipes. Sprouting reduces nutrient-blocking acids and increases enzymes, making wheat more nutrient-dense and much easier to digest. Sprouted whole wheat is sold already sprouted, dried, and ground into flour, making nutrient-dense treats a lot easier and more convenient!
One of my favorite alternative sugars, maple sugar has a rich caramel flavor perfect for baked goods.
Try this carrot cake recipe that also uses sprouted flour and maple sugar!