Saturday, July 9, 2016

Fagan Eats Paleo Recipe: Paleo Classic Coffee Cake

Paleo Classic Coffee Cake


Coffee cake has been on my mind lately for some reason.  I think probably because it reminds me of being young and of my mom.  

I can remember my mom making coffee cake when she wanted a sweet treat but didn't really have a lot of ingredients in the house.  It always felt so magical to me that something so tasty could be made with regular pantry ingredients we had on hand everyday.  Coffee cake reminds me very much of my childhood.  
So, I set out to re-create the no-frills coffee cake my mom used to make me.  And that's what we have here in this recipe.  Not too many ingredients.  I did include cassava flour, which could be substituted for almond flour, if you don't want to deal with the hassle of using two flours. But the crumb texture might not be quite the same as a warning.  This coffee cake could easily be made after work one night for the next morning.  I can attest to the fact that that it pairs delightfully with a cup of coffee in the morning.  So much yum.  Hope you all enjoy!  ---J

Paleo Classic Coffee Cake

by Jamie Miller
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Keywords: bake breakfast dessert snack ancestral gluten-free paleo primal soy-free almond flour coconut sugar butter Christmas birthday comfort food cake fall spring summer winter
Ingredients (9 servings)
    For the Crumble
    • 1/3 cup Ottos cassava flour
    • 1/2 cup coconut sugar
    • 1 teaspoon cinnamon
    • 2.5 tablespoons grassfed butter
    For the Cake
    • 3 pasture raised eggs
    • 1/4 cup organic honey
    • 1/4 cup organic maple syrup
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon sea salt
    • 2 1/2 cups blanched almond flour (finely ground)
    Instructions

    Preheat the oven to 310 degrees.

    Grease an 8X8 dish with Paleo-friendly cooking fat. I like to use olive oil.

    To make the crumble, add the cassava flour, coconut sugar, and cinnamon to a bowl and mix together with a fork. Add the cold butter and cream in in the butter until crumbles begin to form. The mixture should have crumbles form, but also have a sandy texture too. Keep in the refrigerator for later.

    In a medium mixing bowl, add the wet ingredients: the eggs, honey, maple syrup, and vanilla extra. Whisk together well. Then add the salt and the baking soda. Mix again. Add the almond flour 1 cup at a time. Mix until well combined.

    Add the cake mixture to the baking pan and spread out evenly. Take the cinnamon/sugar/butter mixture and sprinkle about half on top of the cake mixture, covering evenly. Return the remaining half to the refrigerator.

    Bake for about 25 minutes at 310 degrees. Pull from the oven and add the remaining crumble mixture. Bake for 5 minutes or until cooked through.

    Let it cool for 5 to 10 minutes and then cut into nine pieces.

    Enjoy!
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