Pecan Cinnamon Coffee Cake

Posted by on 5 May 2013 in Breakfast, Recipes, Treats & Desserts | 15 comments

Pecan Cinnamon Coffee Cake
  • Sumo

Mr. Swiss Paleo has been traveling for business for the last two weeks and staying in a hotel. He had eggs everyday for breakfast and now that he’s home, he said he wanted anything but eggs for breakfast today. This is what we cooked up instead of eggs.

This is like a coffee cake in flavor but it doesn’t have a streusel topping like the coffee cakes I’ve made before. I think of those coffee cakes as more of a dessert and I wanted this to be a breakfast.

Kind of like coffee cake...and it's not eggs!

Kind of like coffee cake…and it’s not eggs!

Ingredients

For the cake part:

  • 2 cups almond flour
  • 1/2 cup arrowroot flour (or tapioca flour)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 2 eggs
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • *optional* 1/2 cup raisins would be delicious in this cake

For the swirly topping part

  • 2 Tablespoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter or coconut oil
  • 2 Tablespoons honey
  • 1/4 cup pecans, chopped
  • handful of whole pecans (to place on top)

Instructions

  1. Mix the dry cake ingredients together in a medium mixing bowl.
  2. Mix the wet cake ingredients in a separate bowl.
  3. Add the wet ingredients into the dry ingredients and mix well.
  4. Pour into a greased pan. I used an 8×8 glass baking dish.
  5. Mix all of the swirly topping ingredients together to make a cinnamon “paste”.
  6. Drop spoonfuls of the paste onto the cake batter.

    Glop on the cinnamon paste

    Glop on the cinnamon paste

  7. Run a knife through all of the drops of cinnamon paste to make it sort of swirly.

    Run a knife through it

    Run a knife through it

  8. Now place a few whole pecans on top.

    Ready for the oven

    Ready for the oven

  9. Bake in a pre-heated 190 C (375 F) for 20-25 minutes.

We served this up with a side of bacon and fresh fruit for a delicious “not eggs again” breakfast.

Cake for breakfast...YUM

Cake for breakfast…YUM

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Related posts:

Carrot Cake Muffins with “Cream Cheese” Frosting Spiced Pear and Fig Turnovers with Cinnamon Maple Cream Orange Cake Cinnamon Maple Cream Filled “Oatmeal” Raisin Sandwich Cookies

15 Comments

  1. ruby / 6 May 2013

    This is divine. But next time I will make a bit more of the “swirly topping part”. I was hoping to have it for breakfast tomorrow but it doesn’t look like it’s going to last that long 😉

    • lisa / 6 May 2013

      Hi Ruby,
      It didn’t last long at my house either! I agree, the more swirly cinnamon stuff on top the better 🙂 It would also be really yummy with some cinnamon maple butter melted over the top…

  2. Melanie / 8 May 2013

    OMG! this is sooo yummy!! I made it this morning and substituted hazelnuts for the pecans..that’s all I had, and served it with a splash of coconut milk and fresh berries. I’m taking the rest of it camping tomorrow for an easy breakfast or snack. Great recipe!! 🙂

    • lisa / 9 May 2013

      Hi Melanie,
      Thanks so much for taking the time to give me feedback on this recipe. I’m always thrilled to hear about when somebody actually makes one of my recipes and likes it 🙂 Have fun on your camping trip!

  3. Eva-Maria / 14 June 2013

    Das schaut ja wieder so super lecker aus! Am liebsten würde ich all deine Rezepte auf einmal backen!

    • lisa / 15 June 2013

      Danke 🙂

  4. Jessica / 24 June 2013

    Hi Lisa – this recipe looks delicious! Am craving a cake like morsel for breakfast. One question, could I substitute coconut flour for the almond flour?

    In general, would you say these two flours be used interchangeably? And what about arrowroot flour vs. tapioca flour? Havent come across ANY arrowroot flour here in Cape Town (South Africa), so would like to know whether Tapioca flour would suffice in place of arrowroot flour.

    Look foward to hearing your thoughts!

    Many thanks
    Jessica

    • lisa / 24 June 2013

      Hi Jessica,
      I have good news and bad news. The good news is that tapioca and arrowroot are totally interchangeable. The bad news is that almond flour and coconut flour are not. Coconut flour absorbs tons of liquid in a recipe and baking with it is very different than baking with almond flour. Have a look here for a little info on flours http://www.thepaleomom.com/2012/02/flour-substitutes.html

      • Jessica / 25 June 2013

        Thanks Lisa – great information! Well I can get both coconut and almond flour here, so I dont have an excuse to try use them interchangeably! 🙂

  5. Marissa / 25 August 2013

    I have only discovered paleo a few weeks ago, however I have been gluten and dairy intolerant for a number of years. After so many years of eating tasteless GF and DF food, my faith has been restored in being able to access a variety of delicious foods that meet my dietary requirements. I have made this recipe twice and its become a favourite as a sweet treat in the afternoon with a cup of tea. This is so delicious. Thanks Lisa

    • lisa / 25 August 2013

      Hi Marissa,
      Thanks so much for your kind comments! I’m glad that you have discovered paleo and all of the deliciousness that it has to offer. I actually sort of wish that paleo gluten free treats tasted like cardboard so I wouldn’t want to eat them 😉 Good luck on your paleo journey and please drop me an email if you ever have questions about anything!

  6. Henrike / 3 November 2014

    Another really tasty and easy recipe. It’ll be now my breakfast for the next two days and I am really looking forward to it 🙂

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