APPLE CINNAMON CRUMB CAKE

INGREDIENTS

• For the Cake
  • 6 Tbsp Kerry Gold butter, softened
  • 1/3 cup Swerve
  • 2 pastured eggs
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 cup unsweetened almond milk
• For the Streusel
  • 3 Tbsp Kerry Gold butter
  • 2 cups Granny Smith apples, peeled and chopped into 1/2-inch pieces
  • 1/4 cup Swerve
  • 1 tsp ground cinnamon
  • 3/4 cup almond flour
  • 1/2 cup walnuts, chopped
  • pinch of salt

INSTRUCTIONS

1. For the Cake
   • Cream butter and Swerve together until smooth and fluffy. Add eggs one at a time, beating well after each egg. Add vanilla and mix.
   • Combine almond flour, coconut flour, cinnamon, baking powder, xanthan gum and salt in a medium bowl and mix; then add to wet ingredients and mix until just blended. Spread into a greased 8×8 baking pan or 9-inch pie plate.
2. For the Streusel
   • Melt butter in a skillet. Add apples, cinnamon and Swerve, cooking and stirring for 2 minutes. Remove from heat and add the almond flour, salt and walnuts – stirring until a crumbly dough forms. Spoon topping over cake batter evenly.
   • Bake cake at 375˚F for 35 minutes. If topping browns too much, cover with foil after 25 minutes.