Paleo Coffee Cake
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
1 cake
ingredients
- 236.59 ml coconut flour
- 2.46 ml sea salt
- 4.92 ml ground cinnamon
- 8 large eggs (organic and pastured preferred)
- 4.92 ml baking soda
- 125 ml yoghurt
- 73.94 ml unsalted butter or 73.94 ml coconut oil, melted
- 118.29 ml honey (I used clover)
- 14.79 ml vanilla extract
-
Topping
- 354.88 354.88 ml pecans or 354.88 ml cashews, etc
- 9.85 ml cinnamon
- 59.16 ml honey (I used clover)
- 59.16 ml unsalted butter or 59.16 ml coconut oil, cold, cut into tablespoons
directions
- Preheat oven to 325ºF and adjust rack to middle position. Place all the batter ingredients in a food processor or blender and blend until smooth. Pour batter into a buttered 8 x 8 - inch baking dish. Wipe out food processor bowl with a paper towel or cloth. Place nuts, cinnamon, honey and butter in the bowl of a food processor. Pulse until nuts are coarsely chopped and ingredients bind together. Drop spoonfuls of topping over batter and then using a butter knife, swirl the topping into the top layer of the batter. Bake for 40-45 minutes until golden brown.
- Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.