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Treat Yourself to Cannabis-Infused Coffee Cake



Cooking with cannabis is my jam. Before I got into this crazy business, I kept a supply of infused oil and butter in the fridge, always ready for a last minute infusion. My friends loved me. Cannabis cooking isn’t hard, follow a couple of rules and, you, too, can be a home cannabis chef. If you keep the following tips in mind, you should soon become the perfect host. In order to retain most of the terpenes and cannabinoids in the plant, don’t heat the oven above 340 degrees. Preserving the cannabinoids and terpenes is essential to a full cannabis experience. The oven time will be longer, but it’s worth it. And what’s the rush? And don’t make your edibles crazy strong. Too much is not pleasant. Start with just a bite of whatever you make, and test potency. Once you know, you can make an informed choice about your portion size.

This month, we have a cannabis-infused coffee cake. Prep this ahead so you can wake up with a slice of heaven on a cold winter’s day (not too early, though). Not to mention that your house will smell amazing for a day or two after baking! You can go a little nuts, maybe toast it, and top it with a scoop of butterscotch ice cream for an evening dessert as well—divine! Totally unnecessary, but what the heck. It’s been a couple of rough years.

Coffee Cake

9 servings, 5mg THC each slice



Baking spray

3/4 cup sugar

7 tablespoons butter, room temperature

1 1/2 tablespoons canna butter, room temperature

2 large eggs, room temperature

2 teaspoons vanilla

1/2 cup sour cream or yogurt

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 baking soda

1/4 teaspoon salt


2/3 cup flour

1/2 cup brown sugar

2 teaspoons cinnamon

2/3 cup unsweetened coconut

1/2 cup mini chocolate chips

3 tablespoons butter, chilled and cubed


1. Heat oven to 340 degrees Fahrenheit. Spray a nine-inch loaf pan with baking spray.

2. Using an electric mixer, cream together the sugar and butters until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla and sour cream until well combined.

3. In a separate bowl, combine the flour, baking powder, baking soda and salt.

4. Add the dry ingredients to the wet ingredients until just combined.

5. In a medium bowl, combine the topping ingredients until the mixture resembles small peas.

6. Pour half of the batter into the prepared pan. Top with half the topping mixture. Add the remaining batter and top with the remaining streusel.

7. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Run a knife around the edge of the pan before you remove it.

8. Allow it to cool completely before cutting into nine-slices.