Pecan Cinnamon Coffee Cake

by lisa | 5 May 2013 10:20

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!


For the cake part:

For the swirly topping part


  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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