Sunday, August 6, 2017

Cinnamon Crumb Coffee Cake - Grain Free

This recipe is worth every effort and fills the kitchen with the most wonderful aroma.


Cinnamon Crumb Coffee Cake - Grain Free

adapted from Everyday Grain-Free Baking by Kelly Smith

TOPPING:
1 T. butter
1 T. plus 1 t. raw clover honey
1 1/2 t. cinnamon
1 c. pecan pieces, finely chopped

CINNAMON SWIRL:
1 T. butter
2 T. raw honey
1 1/2 T. cinnamon

COFFEE CAKE:
3 1/2 c. almond flour
1/4 c. coconut flour
1 t. baking soda
1/2 t. salt
1/2 c. raw honey
1/4 c. butter, melted
1/2 c. full fat coconut milk
1 T. vanilla extract
2 t. apple cider vinegar
4 eggs,  plus 2 egg whites

Preheat the oven to 315 (that is not a typo!).  Lightly grease a 9x9" baking pan and set it aside.

Topping:
In a small bowl combine the butter, honey and cinnamon until very well blended. Add the finely chopped pecans and mix until well combined.  Set aside.

Cinnamon Swirl:
In a small bowl, whisk the butter, honey and cinnamon until well blended.  Set aside.

Coffee Cake:
Combine the almond and coconut flours, baking soda and salt in a food processor.  Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order listed.  Cover and pulse a few times to combine.  Then process until the batter is smooth and creamy, about 20-25 seconds.

Scrape down the sides of the food processor bowl and add the eggs and egg whites.  Cover and pulse a few times to combine.  Then process just enough to blend the eggs into the batter, about 10-15 seconds.  Scrape down the sides again as needed.

Pour about half of the batter into the square baking pan.  Spread it out evenly using an offset spatula.

Spread the cinnamon swirl mixture over the batter and carefully spoon the remaining batter on top of the cinnamon swirl..  Use the offset spatula to smooth the top of the coffee cake batter.

Finally, crumble the topping mixture over the top of the batter, covering as evenly as possible  Gently press the topping into the batter.

Bake the coffeecake for about 45 minutes of until light golden brown along the edges and a toothpick inserted in the center comes clean.

Let the cake cool for about 5 minutes before cutting and serving.  Serve warm or freeze individual slices for future use.




When baking something that is primarily almond flour, it is best to serve it as soon as possible.  If there are leftovers, keep them in the refrigerator for 2-3 days.  I like to rewarm baked goods in the microwave to improve the flavor after storage.


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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.