Cinnamon is one of my favorite spices and a warm cinnamon coffee cake was once one of the treats I missed the most when I moved toward a grain free, paleo diet to heal my gut and reduce blood sugar. It took me a few attempts to recreate this old family favorite into a healthier version but it was well worth it!
February 6, 2020
Category
Breakfast
Gluten Free
Paleo
Recipes
Simply28
Sweet Treats
Whole30
Persons
9
Notes
*Simply28 Recipes, Paleo Friendly, Whole30 Appoved, Gluten-Free & Dairy Free
Ingredients
- 4 Tbsp Butter or Coconut Oil
- ¼ cup Honey
- 4 Eggs
- 1 cup Applesauce, unsweetened
- 1 tsp Vanilla
- 2 cups Almond Flour
- 1 tsp Aluminum Free Baking Powder, Bob's Red Mill or Trader Joe's
- 1 tsp Baking Soda
- 2 pinches Sea Salt
- 1 tsp Cinnamon
- Crumble Topping
- 4 Tbsp Butter, chilled
- ½ cup Pecans, chopped
- ¼ cup Brown Sugar or Coconut Sugar
- 1 tsp Cinnamon
Instructions
- Preheat oven to 350°. Grease a 8” or 9” square baking pan and set aside.
- For the topping, dice the butter into pea sized pieces and add to medium sized mixing bowl. Add the pecans, brown sugar or coconut sugar and cinnamon. Mix on high speed to form a crumble. Transfer to a small bowl and set aside.
- In the same bowl combine butter, honey, eggs, applesauce and vanilla. Blend until smooth and creamy. Add almond flour (I buy a big bag from Costco), baking powder, baking soda, sea salt and cinnamon. Blend until well incorporated. Pour into prepared baking pan.
- Sprinkle the crumble topping over the top. Bake at 350° for 30 minutes or until toothpick come out clean when inserted into the center of the cake.
- Let cool for 10 min. Slice and serve warm.
I really enjoy the blog.Much thanks again. Want more.