Ingredients:
Crumb Topping
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup sugar
2 tsp ashwagandha
1 1/2 tsp cinnamon
1/4 tsp salt
1 1/4 cup gluten free flour
Cake
3/4 cup butter
3/4 cup sugar
2 large eggs
1 tsp vanilla
1 1/2 cup gluten free flour
2 tsp lions mane
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup yogurt
1-2 tsp powder sugar
Instructions:
Crumb Topping
In a medium mixing bowl combine sugars, cinnamon, and salt.
Add melted butter and mix to combine.
Stir in the ashwagandha, mixture will be smooth and thick.
Add flour and using a fork, combine until it creates coarse crumbs. Do not mix with a spoon or mixer, and don't over mix or it will become pasty. Cover the bowl with plastic wrap and set aside.
Cake
Preheat oven to 350 degrees F and oil an 8x8 inch glass pan.
In a large mixing bowl, cream butter and sugar.
Add eggs one at a time, mixing each time until combined.
In a separate bowl, combine gf flour, baking powder, baking soda, lions man, and salt with a fork.
Alternately add the flour mixture and yogurt. I did this in 1/4 cup parts. The batter will turn thick and smooth.
Spoon batter into the prepared glass baking container and spread evenly.
Add crumb topping to the cop of the cake batter, pressing gently into the top of the , cake getting the crumbs to stick.
Bake for 40-45 minutes and then cover with foil for the remaining 5-10 minutes.
Let cool in the pan for at least 45 minutes to an hour before slicing.
Sprinkle with powdered sugar.
Herbal fun facts:
Ashwagandha reduces stress, improves sleep, reduces inflammation, manages blood sugar, and boosts athletic performance.
Lions mane relieves symptoms of depression, quickens nerve cell recovery, reduces inflammation, and supports the immune system.