Pecan Coffee Cake
I have a found memory of eating coffee cake as a child. It was full of flavor and naturally, also very sweet. I suspect the cake would be too sweet for me now, so I altered the recipe I recently found on the fantastic UC Davis Integrative Medicine website and made it a bit less sweet. I also included 70 grams of slightly whipped aquafaba (the liquid from canned chickpeas) with the wet ingredients. Yield: makes enough for 4-8 servings
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