Moist cake is packed with apple cider flavor and topped with a cinnamon apple crumb topping!
I’m not going to talk your ear off today. Wait… type your eyes off? Regardless, I’m not going to mutilate you in the name of story telling. Truth be told I’m exhausted because I’ve caught the cold that Bill’s been fighting off for over a week now (shakes fist), I’ve been plowing through a big backlog of blog work I need to get done for the holidays and the cold weather just has me all sleepy.
This coffee cake is based on this cranberry coffee cake I made last month, and I can’t pick a favorite. This one is more moist thanks to the addition of apple cider, but that also means it doesn’t last as long in storage. This is best the same day or the next, but I wouldn’t advise keeping it longer than that.
As far as I’m concerned, that makes it the perfect breakfast for when you know you’ll have a crowd! Christmas morning, brunch, or just a few people with really big appetites.
So take a slice (or two, I won’t tell) and pair it with your morning tea or coffee. If you’re not paleo, whip yourself up a little vanilla glaze and drizzle it on top – it gives it a little somethin’ somethin’.
Low on baking supplies, or not sure what to use? Check out my kitchen favorites!
Paleo Apple Cinnamon Coffee Cake
- Prep Time: 10m
- Cook Time: 45m
- Total Time: -52381518.1 minute
- Yield: 9 pieces 1x
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Description
Moist cake is packed with apple cider flavor and topped with a cinnamon apple crumb topping!
Ingredients
Crumb topping:
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- Pinch of ground cinnamon
- 3 tablespoons coconut oil, solid (not melted)
- 2 medium tart apples, chopped
- 1/2 cup walnuts, chopped
cake:
- 2 3/4 cups almond flour (aff link)
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coconut oil, solid (not melted)
- 1/2 cup coconut sugar (aff link)
- 3 eggs
- 1/4 cup apple cider
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° and line an 8×8 pan with parchment paper. Set aside.
For crumb topping:
- In a medium bowl, combine 1/4 cup almond flour (aff link), 1/4 cup coconut sugar (aff link) and pinch of cinnamon. Use a pastry cutter (aff link) to cut in the coconut oil until completely combined and crumbly. Set aside.
For cake:
- In another medium bowl, whisk together 2 3/4 cups almond flour (aff link), 1/4 cup coconut flour (aff link), baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together coconut oil and coconut sugar (aff link) until well combined.
- Add eggs, cider, almond milk and vanilla extract and use a wooden spoon to combine.
- Add dry mixture to wet mixture until combined.
- Press batter into prepared pan. Top with crumb mixture, chopped apples, and walnuts.
- Bake for 40-45 minutes, or until toothpick inserted in the center comes out clean.
- Let cool completely in pan. Cut into 9 pieces and enjoy!
- Category: Breakfast
3 cups of “flours” with only 1 cup of liquid (eggs, coconut oil and almond milk) is not enough to make this moist….it was so dry everything fell apart…couldn’t even eat it. I couldn’t even stir it, because it was so dry, I baked it anyway after finally getting it combined thinking it would bake ok. Nope . Pretty disappointed ☹️ as it looked so moist
I’m sorry that this didn’t work out for you! I’ve made this many times and have never run into the issue that you did, so I’m disappointed for you as well. Did you include the apple cider? (I just noticed you didn’t list that in your comment as one of the liquids, so I want to double check)
I did yes. Afraid to try again and waste all the flours lol ?
In steps 2-4 you mention almond flour, coconut sugar, and coconut oil more than once…..I’m not sure when to add what ingredient? Someone help? I’m ready to make it now!
★★★★
Sorry for the confusion! Looks like when I changed recipe plugins, I lost the headings in the recipe. I’ve manually updated it now to show that one of those is for the crumb topping, and the other is for the cake itself. Thanks for pointing this out!
Awesome thanks so much! Can’t wait to try!
Looks delicious! I have so many frozen apples from the fall harvest I’m definitely going to give this a try.
★★★★★
My favorite apples are fuji, do you think it will work here? Or should i just get granny smith? thanks
Fuji would work!
Making these soon! They look and sound brilliant, I love that they are paleo!
Yummy! I am not paleo, and I don’t think I have tried gluten free baking before. This cake texture looks just perfect though, and I just might give it a shot!
Please do, and I hope you love it!
You had me at cake for breakfast! I love dessert that is appropriate to eat before 9am. 😉
Heck yeah – cake for breakfast FTW!
This looks perfect for a Paleo personal chef client of mine! She’s starved for good Paleo desserts!
I certainly hope you’re filling better!! Nothing worse than having a lot to do and no energy in which to do it! Now the coffee cake sounds fantastic and very moist. What a great snack or sweet treat in the morning.
YUM! There can never be too many apples and cinnamon these days! It never gets old. 🙂
Mmm…. love the ingredients in this coffee cake! It looks yum!
These little coffee cakes look delicious!
This looks great, and I would love to have another use for all the apple cider I can’t resist buying at this time of year! I hope you feel better soon. 🙂
Now this is a sweet I can wrap my head around,….. we’re new to the Paleo diet and will definitely be trying this!
Is there anything better than coffee cake when we need comforting?! This looks divine!
Your cake looks beautiful and perfectly moist! I hope you feel better soon.
Thank you so much – me too! Just want to get the sickness out of the way before the holidays 🙂