"clean" Berry and Cream Cheese Crumb Cake!

I know, I know, I haven't made a blog post since February!...I'm just a post when you have a good topic or an awesome recipe kinda gal right now, however, I would like to change that and someday become a super blogger like my dear friend Erin. I admire your bloginess. ;)

Anyways, lately I've been experimenting a lot with using "clean" ingredients to replace unhealthy ingredients when baking. Sometimes they're a flop (pumpkin bean bars...gag!) but sometimes they turn out SO good and you can't even tell that it's all clean, natural ingredients. I hope you enjoy my recipe for these delectable, healthy treats!

Clean Berry and Cream Cheese Crumb Cake:

Place rack in center of oven, and heat oven to 350°.
spray a 9x13 or a bit smaller baking pan with non stick spray.

Cake:
¼ cup melted coconut oil,
1 small banana mashed
2 TB 0% fat Greek yogurt
1 snack size cup unsweetened applesauce
½ cup + 2 TB unsweetened almond milk
2 ts pure vanilla extract
2 ¼ cups whole wheat pastry flour
1/3 cup stevia powder
1 ts baking powder
½ ts coarse salt

Combine all wet ingredients then in a different bowl combine all dry ingredients. Add dry ingredients to wet ingredients a little at a time until all mixed together.
spread the cake batter evenly out into the baking dish.

Next make the cream cheese filling.

cream cheese filling:
8oz light cream cheese or "better than cream cheese" if you want to go vegan.
1 egg yolk *To make it vegan, you can omit the yolk and use something called "agar agar" but I was fresh out of whatever that is so used a good ole yolk. You could probably just use neither and still be ok, but the cream cheese mix just might be a bit runny.
3 TB honey or agave

mix it all together and spread on top of cake batter.

Next, top with a berry of your choice. I used fresh blueberries and raspberries. I used a pint of raspberries and about a 1/2 pint of blueberries.

For the crumble on top:
1 cup coconut flour
1 cup coconut sugar
3/4 tsp salt
1/2 TB cinnamon
8 TB coconut oil (solid not melted)

Mix it all together and try to crumble it over the top of the cake. It won't crumble in the same way that butter does but it's MUCH healthier to use the coconut oil than using butter.

Bake at 350 for 14 minutes then turn your baking pan around and bake an additional 10 minutes. Check with a toothpick to see it the first layer of cake batter is baked through. The cream cheese part will still be gooey and that's ok.

I let mine cool and then put it in the refrigerator over night. Getting cold helps the coconut oil in the crumble get hard again and gets the right consistency but it still tastes good when it's warm and gooey. I served mine to my Sunday school class for breakfast but you could also serve it as a dessert with a small scoop of fat free frozen yogurt on top! My friends loved it, or at least that's what they tell me. ;)

Here's what my kiddos thought.