We woke up to the season’s first snow fall this morning which means I am past due in redirecting our breakfast traditions–it’s now time to say hasta la vista to spring and summer fruits, like cold melons and berries and make room for new morning treats.
Luckily, the abundant and wide variety of local apples that have been starring at the farmers market over the last few weeks makes it easy to toss these versatile fall favorite fruits into the spotlight in ways that warm us up and rev our morning engines.
Having made one attempt (i.e., epic fail) at baked apple-cinnamon oatmeal bars that ended up in the trash can the next morning, I needed a solid recipe and this paleo apple-cinnamon coffee cake is comparatively award-winning. Inspired by this recipe from The Roasted Root, almond flour is mixed with coconut oil, maple syrup and eggs along with seasoning and spices to make a thick batter that looks and tastes like the best snickerdoodle cookie you have possibly ever had.
This buttery batter is then layered with a hearty combination of chopped red and green apples and walnuts, more coconut oil, a bit of coconut sugar and a seriously heavy dose of cinnamon for a toasty topping that beats all cinnamon rolls.
Having made plenty of paleo coffee cake recipes, this one is easy to make, incredibly buttery, moist and rich with cinnamon to wake you and your taste buds from a good night sleep. The apples bake long enough to make them al dente, while the toasted walnuts add a welcome crunch and omega-3’s. Whether you opt to serve this as a weekend treat or let it be the grab-and-go breakfast you have been longing for, this Paleo apple cinnamon walnut coffee cake is already in my trove of recipes on repeat.
Paleo Apple Cinnamon Walnut Coffee Cake
If you are looking for a good + good for you recipe to use up some of the fall's best apples, this coffee cake can be enjoyed for breakfast, brunch or a healthy snack or dessert. I used half red and half green apple for a nice balance of sweet to tart, but use what you have. Don't be afraid of the heavy cinnamon, as this is what makes this coffee cake over the top extraordinary. Not a fan of walnuts, use pecans. Or don't use any nuts at all.
- 1 teaspoon coconut oil for greasing the baking dish
For the batter:
- 2 large farm fresh eggs
- 1/4 cup coconut oil melted
- 1/3 cup maple syrup
- 1/2 teaspoon apple cider vinegar
- 2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher or sea salt
- 1/2 teaspoon vanilla or vanilla bean paste
- 1/2 teaspoon cinnamon
For the crumble
- 1 cup diced apples half red and half green apples
- 1/ cup coconut sugar
- 1/4 cup coconut oil melted
- 1 tablespoon ground cinnamon
- 1/4 cup walnuts chopped
Place a rack in the center of the oven and preheat to 350 degrees.
Grease an 8x8 glass baking dish with coconut oil and layer with parchment paper.
To a blender or food processor, add all of the batter ingredients and blend until well combined. Please note the batter will be thicker than normal.
Pour the batter into the parchment paper lines baking dish and smooth the top so it is even.
In a small bowl, combine the diced apples, coconut oil, coconut sugar, cinnamon and chopped walnuts and stir well to coat every piece.
Evenly layer the crumble on top of the batter, pressing the apples and nuts into the batter. Bake for 30-40 minutes. Bake until golden and a toothpick comes out clean and the center is firm to the touch. Turn the oven off and leave it there for another 8-10 minutes.
Transfer the pan to a wire rack and allow to cool completely, about 30 minutes, before cutting.
Cut into 16 squares and serve. Refrigerate any leftovers in an air-tight container for up to a week or freeze.