Coffee Cake-lets

This is one of my favorite coffee cake recipes, as it’s super versatile and comes together in a snap.  Today’s butter features Starmatter 303 shatter.  Delicious.

High Altitude modifications follow main recipe.

 

Buttermilk Coffee Cake

Yield:  One 8×8 pan (9 servings) or one dozen cake-lets/muffins

Dosage: 16mg per 8×8 serving, 12mg per cake-let/muffin

Time: 45 min

Equipment:

  • large bowl
  • two smaller bowls
  • liquid measuring cup
  • measuring spoons
  • silicone spatula
  • Big spoon
  • 8×8 pan or muffin tin and liners

Oven:  Pre-heat to 350°F

Ingredients:

  • 1/3 cup cannabis butter (2.7 oz), room temp
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp cardamom, ground
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup liquid buttermilk (4 fl oz)
  • 1/2 tsp almond extract

Topping:

  • 1/4 cup brown sugar, packed
  • 1/2 cup almonds, sliced
  • 1/4 tsp cinnamon, ground
  • wee pinch of salt

Prepare baking tins with liners and pan spray.

In smaller bowl, add all topping ingredients, stir to combine and set aside.

Combine flour, baking powder, baking soda and salt in smaller bowl.  Set aside.

Measure buttermilk into liquid measure and add almond extract.  Reserve.

In a larger bowl, combine both sugars, cinnamon, cardamom and cannabis butter.  This is also really darn tasty with plain butter, fyi.
Cream butter, sugars and spices together until completely combined.  Add in eggs, one at a time, beating after each addition.

Add half flour mixture and stir into egg/butter mixture.  Pour in half of buttermilk and fold to combine.  Add remainder flour and buttermilk, stir until completely combined.

If using 8×8 pan, pour batter into pan and smooth out surface.  Sprinkle topping over and press lightly to adhere to batter.

For muffin tin, scoop into each cup, half way full.  Top with topping mixture, pressing lightly to adhere.

  • 8×8 bake for 35-40 minutes, turning pan 90° halfway through baking.
  • Muffin tin:  Bake for 20 min, turning pan 90° halfway through baking.

Coffee cake is done when toothpick or skewer inserted into middle comes away clean.

High Altitude Adjustments:

  • reduce baking soda to 1/8th tsp
  • reduce baking powder to 1/4 tsp
  • reduce sugar to 3/4 cup plus 1 TBSP
  • increase buttermilk to 4.5 oz

Flavor modifications:  You know, I really love almond, so I am biased.  However, you can make this without nuts, or add in your fave.  It is wonderful with pecans, walnuts or peanuts.

Spices can also be modified, add more cinnamon if you like and omit the cardamom, or make it a true spice cake by adding in ginger, allspice and clove, etc.

This also has a wonderful benefit of being fridge stable — make this the night before and let it hang out in the fridge.  Pop it into the oven first thing in the morning for the best-smelling breakfast in town.  Straight from the fridge, add an additional 10 min or so to the bake.

Added benefit of making these into cake-lets is you can make & freeze and they are already perfectly portioned, making your breakfast a no-brainer and allowing you to medicate like a boss.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s