Cinnamon Crumb Coffee Cake

3-1/2  ounces		almond flour, 1 cup
7  tablespoons		Nectresse
1/2  teaspoon		cinnamon
1/4  cup		cold butter, diced
1/2  teaspoon		baking powder
1/4  teaspoon		baking soda
1/3  cup		sour cream
3		eggs
1-1/4  teaspoons		vanilla
8  ounces		PHILADELPHIA CREAM CHEESE 1/3 LESS FAT
3  tablespoons		Nectresse
1/4  teaspoon		Spice Barn Almond Extract
1  teaspoon		Lemon Juice - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the Cinnamon Crumb Coffee Cake ingredients. The serving size for any ingredient in Cinnamon Crumb Coffee Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a medium bowl, mix the almond flour, 4 T Splenda Nectresse (of the 6 T) and 1/4 tsp. cinnamon (of the 1/2 tsp). Cut in the butter with a pastry cutter until coarse crumbs form. Set aside 1/2 cup of the crumb mixture for the topping and keep chilled until needed.

To the remaining crumb mixture, add the baking powder, baking soda, sour cream, 1 egg (of the 3 eggs) and 1 teaspoon vanilla (of the 1-1/4 tsp.). Beat on medium speed until well blended. The batter will be thin. Spread in a greased pie pan.

In the same bowl, beat the cream cheese, 2 eggs (the remaining 2) , 3 tablespoons Nectresse (the remaining 3 T), 1/4 teaspoon vanilla (the remaining 1/4 tsp.) and 1/4 teaspoon cinnamon (the remaining 1/4 tsp.) until smooth. The filling will be thin. Spoon over the batter. Top with the reserved crumb mixture. Bake at 350 30-35 minutes or until golden brown. This is best if chilled well before serving.

Makes 6-8 servings
Can be frozen