Archive for coffee cake

Paleo Pumpkin Coffee Cake

This is my new favorite recipe! This paleo cake is so moist and melt-in-your-mouth perfect! It is impossible to resist cutting a hot piece when you take it out of the oven (you can see the steam rising off my piece in the below photo). This coffee cake can be made in a 9 in. pie dish (like mine) or a 9 X 9 pan. The only caveat is to be patient while it cooks. It is a super moist cake, like I said, so it goes from barely looking “set” to perfect fluffy consistency very quickly. I checked at 45 minutes and it was not done, but was perfect by 53. And always use parchment paper!

You will want to hoard this cake all for yourself,  BUT it would really impress folks at a potluck party or as a gift. In fact, make 2! One for yourself, and one for some else. Spread the pumpkin love 🙂

In honor of Fall being just 2 weeks away, I’m delighted to bring you this recipe, Enjoy!

Paleo Pumpkin Coffee Cake

You will need 1 hour and…

  • 1 cup of organic canned pumpkin
  • 4 eggs
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each: Nutmeg, clove, ginger, and cardamom  (optional)

For the Optional Crumble on Top

  • 1 cup almond flour
  • 3 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 325 degrees and line your dish in parchment paper
  2. Mix all ingredients for the crumb topping in a bowl and set aside
  3. Combine all wet ingredients of your coffee cake: pumpkin, maple syrup, coconut oil, and eggs, mixing by hand until incorporated.
  4. Add Dry ingredients the wet mixture: almond flour, baking soda, salt, spices and thoroughly mix
  5. Pour Coffee Cake Mixture into your baking dish
  6. Crumble topping slowly & evenly over the top of your cake mixture
  7. Bake in the oven for 45-55 minutes or until a toothpick comes out with minimal batter on it

 

paleo pumpkin coffee cake