APPLE CINNAMON COFFEE CAKE, PALEO

By seamline

(pg. 66 in the Paleo Grubs Book)
Serve it for breakfast or enjoy as a snack, with a side of hot coffee or tea for dunking.

Ingredients

• For the crumble topping:
• 4 eggs
• 1/4 cup coconut oil, melted
• 2 tbsp honey
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp baking soda
• Pinch of salt
• 1 medium apple, grated
• 1/2 cup coconut flour
• 1 tbsp almond flour
• 1 cup walnuts, diced
• 2 tbsp coconut oil, melted
• 1 tbsp honey
• 2 tsp cinnamon

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from mail.google.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Coat a loaf pan with coconut oil spray. In a medium bowl, blend the eggs, coconut oil, honey, and vanilla together. Add in the cinnamon, baking soda, and salt. Fold in the grated apple. Sift in the coconut flour and almond flour and blend to combine. Pour the batter into the loaf pan.

3. To make the crumble topping, stir the walnuts together with the coconut oil, honey, and cinnamon. Spread the mixture over the batter in the loaf pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning the cake out onto a cooling rack. Serve warm.

Servings: 6-8
Difficulty: Medium