Hello, Fall! We gladly welcome your cool, crisp autumn air and anticipate all of the wonderful holidays ahead that make it especially fun to put on our aprons, preheat our ovens, and enjoy some delicious Fall baking adventures!
This scrumptious Cinnamon Crumb Coffee Cake is definitely a classic fall favorite perfect for teatime, brunch, dessert, or just because! There’s nothing like the aroma (and tantilizing taste) of cinnamon to entice friends and family to linger around the table just a bit longer (which is always a blessing).
Of course, baking-up tasty treats can be a challenge when some of your loved ones are living with dietary restrictions, while others are not. The good news is finding easy-to-make recipes that will work for everyone – that actually taste AMAZING! – is my mission and passion here!
When I began my gluten-free, grain-free journey as a means of finding relief and healing from my chronic autoimmune conditions, I became passionate about finding delicious and healthy ways to transform those familiar favorite comfort foods from our past into delightful wholesome creations that everyone can enjoy – whether or not they’re living gluten-free or grain-free!
That’s why I created Everyday Grain-Free Baking – my first published cookbook that centers on rediscovering the joys of baking.
With more than 100 irresistible recipes, this beautiful, helpful book teaches you how easy it is to create grain-free, starch-free and dairy-free versions of all your favorite classic baked goods.
And the recipes are not only delicious, they’re also simple and easy – like this scrumptious Cinnamon Crumb Coffee Cake! It’s one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy treat everyone loves. In fact, you have my promise that no one will even know it’s grain-free, unless of course, you tell them! Happy fall baking!
Recipe courtesy of Everyday Grain-Free Baking
Ingredients
- 1 Tbsp butter (or coconut oil)
- 1 Tbsp, plus 1 tsp honey
- 1 1/2 tsp ground cinnamon
- 1 cup walnut pieces, finely chopped
- 1 Tbsp unsalted butter (or coconut oil)
- 2 Tbsp honey
- 1 Tbsp ground cinnamon
- 3 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup honey
- 1/4 cup unsalted butter, melted (or palm shortening)
- 1/2 cup pure coconut milk
- 1 Tbsp vanilla extract
- 2 tsp apple cider vinegar
- 4 large eggs, plus 2 egg whites
Instructions
- Preheat oven to 315°F. Lightly oil a 9x9-inch baking dish; set aside.
- For the Topping: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts and toss well to combine. Set aside.
- For the Cinnamon Swirl: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
- For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 20–25 seconds).
- Add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 10–15 seconds). Use a thin spatula as needed to scrape down the sides.
- Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
- Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
- Bake the cake for 45–55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5-10 minutes. Then serve warm with your favorite coffee or tea.
