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
- Method: Bake
- Cuisine: American
Keywords: paleo apple cinnamon coffee cake, paleo coffee cake