Paleo Coffee Cake

From : http://deliciouslyorganic.net/coffee-cake-coconut-flour-recipe-gluten-free/

• Ready In: 55 mins
• Yields: 1 cake

Ingredients

• 1  cup  coconut flour
• 1⁄2 teaspoon sea salt
• 1  teaspoon ground cinnamon
• 8  large eggs (organic and pastured preferred)
• 1  teaspoon baking soda
• 125  ml yoghurt
• 5  tablespoons unsalted butter or 5  tablespoons coconut oil, melted
• 1⁄2 cup honey (I used clover)
• 1  tablespoon vanilla extract

• Topping

• 1 1⁄2 cups  almonds or 1 1⁄2 cups pecans or 1 1⁄2 cups cashews, etc
• 2  teaspoons cinnamon
• 4  tablespoons honey (I used clover)
• 4  tablespoons unsalted butter or 4  tablespoons coconut oil, cold, cut into tablespoons

Directions

1. 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.
2. Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.