|Swirl Coffee Cake|
3 cups all-purpose flour
1 cup Coconut Sugar
Preheat oven to 350 degrees Fahrenheit.
Combine oil, eggs, cinnamon, milk, and agave nectar, set aside. Combine dry ingredients and add to egg mixture.
Combine swirl mixture until crumbly.
Pour half of the batter into a greased 9-inch spring form pan, top with 2/3 of the swirl mixture and the remaining batter mixture. With a table knife, drag through pan in figure eight motions to make a swirl effect. Top with remaining 1/3 of the swirl mixture.
Bake for 40-50 minutes or until cake tester comes out clean in multiple places. (If top is getting too brown, cover with aluminum foil.)
Cool 10 min in pan, then, using a knife run it around the edge of the pan and remove sides of pan. Cool completely before moving to a serving platter.
A Nutritious Alternative to Refined Sugars
At 15 calories per one-teaspoon serving, Coconut Sugar has equivalent calories to both refined white sugar (16 calories per one-teaspoon serving) and beet sugar (16 calories per one-teaspoon serving), and significantly fewer calories than high fructose corn syrup (53 calories per one-teaspoon serving). But unlike most other sugars, Coconut Sugar offers a rich nutritional content that includes magnesium, potassium, zinc, iron, B vitamins, and amino acids (including glutamine). Coconut Sugar is also naturally free from allergens including gluten, is vegan, GMO-free, and Kosher certified.
A Sustainable Choice
Madhava Organic Blonde Coconut Sugar is sourced from sustainable organic producers in Indonesia. It is an organic, unrefined sweetener that is derived from the nectar of coconut palm tree blossoms, or buds. The nectar is boiled to evaporate the water and the remaining concentrated nectar is crystallized into sugar. Coconut palms produce an average of 50 to 75 percent more sugar per acre than sugar cane and use one-fifth of the natural resources. Coconut Palm trees can produce nectar and fruit for decades, making it a sustainably harvested crop that does not contribute to deforestation. Coconut palms are not genetically modified like the majority of conventional domestic sugar beets are.
About Madhava Natural Sweeteners
Madhava is privately owned and operated company, dedicated to providing natural and healthy alternatives to highly processed, refined sugars, and artificial sweeteners. Founded in 1972 in Boulder, Colorado, Madhava's name derives from the Sanskrit word meaning "Born of Honey" or "Born of Light". Madhava sources its honeys, agave, and coconut products from sustainable, organic sources and small, family-owned beekeepers. Dedicated to providing the highest quality natural sweeteners available, Madhava is one of the first companies to make Coconut Sugar widely available in the U.S.
|Try Madhava Organic Coconut Sugar in These and Other Recipes:|
1 cup butter
Space oven racks evenly; preheat oven to 350 degrees.
Cream butter and sugars together until fluffy. Beat in eggs and molasses.
Mix flour, baking soda, spices and salt; add to above, just until blended.
Form walnut-sized dough balls and dip into sugar; place on ungreased cookie sheet with sugar side up.
Bake 10-12 minutes for softer cookies, longer for crispier cookies; cookies will crack on top.
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