Paleo APPLE COFFEE CAKE

By ROBandSEAN

Ingredients

• APPLE-CINNAMON WALNUT TOPPING:
• 2 large eggs
• ¼ cup coconut oil
• ½ cup honey or pure maple syrup
• ½ teaspoon cider vinegar or lemon juice
• 2 cups Bob’s Red Mill almond meal/flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 cup Granny Smith Apple peeled and finely chopped (½ an apple)
• ¼ cup coconut oil softened
• ¼ cup coconut sugar
• 2 tablespoons ground cinnamon
• 1/3 cup raw walnuts chopped

Details

Servings 9
Adapted from theroastedroot.net

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly oil an 8-inch square baking pan and line with parchment paper.
Add all of the ingredients for the cake to a blender or a food processor. Blend until well combined (note: the batter will be very thick). Transfer the cake batter to the prepared baking pan and smooth into an even layer.
Stir together the ingredients for the apple-cinnamon walnut topping in a bowl until well combined. Distribute the topping over the coffee cake, gently pressing the apples into the cake batter.
Bake for 25 minutes in the preheated oven. Turn off the heat and keep the coffee cake in the oven an additional 15 minutes, until the center feels firm when poked. Remove from the oven and allow cake to cool 30 minutes before cutting and serving.