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. Spouted whole wheat is sold already sprouted, dried and ground into flour. This makes 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!
- 1 Cup Butter
- 1 Cup Maple Sugar
- 4 Eggs
- 1 Tablespoon Maple Flavor, or Vanilla Extract
- 3 Cups Sprouted Whole Wheat Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Cups Whole Milk Yogurt
- Preheat your oven to 350°.
- Have all ingredients at room temperature.
- Starting with the cake ingredients, beat the butter and maple sugar together until light and fluffy.
- Beat the eggs into the mixture one at time. Scrape down the sides of the bowl between each addition.
- Add the maple flavor and beat this mixture until smooth.
- In a separate bowl mix the flour, baking soda and salt until well combined.
- Measure out the yogurt and have it ready to add as well.
- Alternate adding the yogurt and dry mix to the butter mixture. Add half the yogurt and stir well then add half the dry mix and stir well. Repeat with the remaining ingredients.
- Butter or line with parchment paper a 9x18 pan. Pour mixture into pan and smooth to the edges.
- In a small bowl combine the topping ingredients. Stir them well until combined. Sprinkle them evenly over the top if the unbaked cake.
- Bake the cake in the center of the oven for 45 minutes or until a skewer inserted into the middle comes away clean.
- Cool the cake completely before slicing!