Serves: 5
Total Calories: 398
Combine all dry cake ingredients in a bowl. Add the agave and hone, mix slightly. Add melted butter and buttermilk. Mix until just blended. Pour into 8x8 greased and floured pan. For the topping: In a bowl combine the oats and the oat flour. Add in the melted butter and agave. Mix until a crumbly mixture. If you want it to be a bit more crumbly, add more oat flour one TBSP at a time. Sprinkle this mixture on top of the cake and then bake at 400° for 25 minutes or until done. This crumble topping recipe makes quite a bit of crumble. Use only as much as you want to sprinkle on top of the cake. My kids love a very crumbly topping so we use almost all of this mixture.
This Snickerdoodle Crumble Coffee Cake recipe is from the Sugar Free and Lovin' It! Cookbook. Download this Cookbook today.
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