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Apple cinnamon almond cake

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. 

Course Breakfast, Dessert, Snack
Cuisine American
Keyword apples, breakfast, dessert, healthy, snack
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 1 hour 20 minutes
Servings 16 squares
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from The Roasted Root

Ingredients

  • 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

Instructions

  1. Place a rack in the center of the oven and preheat to 350 degrees.

  2. Grease an 8x8 glass baking dish with coconut oil and layer with parchment paper.

  3. 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. 

  4. Pour the batter into the parchment paper-lined baking dish and smooth the top so it is even.

  5. In a small bowl, combine the diced apples, coconut oil, coconut sugar, cinnamon and chopped walnuts and stir well to coat every piece.

  6. 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.

  7. Transfer the pan to a wire rack and allow to cool completely, about 30 minutes, before cutting. 

  8. Cut into 16 squares and serve. Refrigerate any leftovers in an air-tight container for up to a week or freeze.

    Apple cinnamon almond cake