This has to be my all time favorite comforting cake recipe yet! The addition of maple yogurt and vanilla coconut milk takes it over the top. The base is a moist coffee cake with incredible cinnamon,brown sugar and butter dollops that, once baked, adorn the cake throughout. Pure joy in a cake!


2 1/4 c.        T.G.I.G.F! Mix

1 c.              Sugar in the Raw

2 t.               Baking Powder

1 t.               Baking Soda

1/4 t.            Sea Salt

3 lg.             Farm Fresh Eggs

1/4 c.+2 T.   Organic Ghee, melted

3/4 c.           Organic Maple Yogurt

3/4 c.           Organic Coconut Milk - we like vanilla

Cinnamon Mixture

1/4 c.           Organic Ghee, softened(almost melted)

2/3 c.           Organic Brown Sugar

2 T.              Organic Cinnamon Powder

1 T.               T.G.I.G.F! Baking Mix

Maple cinnamon cake

makes one 9" x 13" cake


Preheat oven to 350 degrees.Lightly grease a 9" x 13" baking pan. In a large mixing bowl whisk together T.G.I.G.F!, Sugar in the Raw, baking powder, baking soda and sea salt. Melt ghee in a small microwave safe bowl. Add maple yogurt and coconut milk to melted ghee, stir to combine. Pour ghee, yogurt and coconut milk mixture along with 3 eggs into dry ingredients, stir with a whisk until completely blended. In another small bowl combine, softened(almost melted) ghee, brown sugar, cinnamon,and T.G.I.G.F! using a fork, blend until fully mixed. Pour cake batter into a lightly greased 9" x 13" baking pan. Dot the top of the cake batter with the cinnamon mixture using fingers. Place in preheated 350 degree oven and bake 16-18 minutes until lightly golden brown along edges. Allow to cool slightly before slicing. This cake stores well covered in the refrigerator. Enjoy!