Paleo Coffee Cake

14 ingredients
2 steps

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 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. 1
    Preheat oven to 325°F 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. 2
    Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.

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