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!

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

Mix the dry cake ingredients together in a medium mixing bowl.
Mix the wet cake ingredients in a separate bowl.
Add the wet ingredients into the dry ingredients and mix well.
Pour into a greased pan. I used an 8×8 glass baking dish.
Mix all of the swirly topping ingredients together to make a cinnamon “paste”.
Drop spoonfuls of the paste onto the cake batter.
Glop on the cinnamon paste
Run a knife through all of the drops of cinnamon paste to make it sort of swirly.
Run a knife through it
Now place a few whole pecans on top.
Ready for the oven
Bake in a pre-heated 190 C (375 F) for 20-25 minutes.