• Raw Blondie

Paleo Coffee Cake For This Mother's Day!

Happy Friday!!


You’ve practically made it through another week of quarantine! Hopefully you all will be getting MORE quality family time this weekend with Mother’s Day. If you don’t live with your mom, hopefully you’ll get some quality FaceTime this weekend.


Whether you have family plans or not, you should make my Paleo Coffee Cake. It’s inspired by my Granny’s recipe. When she lived in Tennessee, she would make it every year we would come down. I have such good memories associated with that coffee cake. In middle and high school, my dad and I would go for long runs in the morning then come back and heat up a slice of coffee cake with a slab of butter on it. Morning routine and we easily went through two coffee cakes in a week. Like I can taste it right now just thinking about it IT’S SO FREAKIN GOOD!


Anyways, I decided to recreate it with being gluten-free, dairy-free and paleo all that jazz. Put my own twist on it. And it came out flippin fantastic!! Of course, my dad was all like “not as good as Granny’s.” Of course, it’s not going to be as good as when your mom makes it and you’ve been eating the same recipe for 25+ years. But I still got the seal of approval.


Also this recipe is Paleo, with the exception that I added butter. Yes, you can add vegan butter but what’s that stuff made out of anyways? I like to stick to whole, simple ingredients, and I just make sure my butter is coming from a reputable source. Look for grass-fed, pastured cows butter. I was going to swap butter for coconut oil, but sometimes that just turns out to be a huge mess. So if you really want to, use vegan butter or try with coconut oil/ghee.


You’ll also need a bundt pan. If you don’t have one, use a regular square/rectangle pan but just be sure to check on your cake while it's in the oven more often.


But okay, without further ado-




Paleo Coffee Cake!


Ingredients


Batter

½ lb. butter- about two sticks (I used Kerrygold)

1 cup coconut sugar

4 eggs

½ lb. (around ¾ cup) dairy free yogurt (I used Kite Hill)

1 tsp vanilla extract

3 cups cassava flour

3 tsp baking powder

½ tsp baking soda


Filling

1 ½ cups coconut sugar

4 tbsp cinnamon

8 tbsp nuts (I used crushed pecans)



Directions

Preheat oven to 350 degrees Fahrenheit. In an electric mixer, add your batter ingredients. You want your eggs and butter to be at room temperature. Mix ingredients together while slowly adding the cassava flour. (This is just to ensure you don’t have a huge mess on your hands). If consistency seems a little too thick, add in a few splashes of almond milk (or milk of choosing) while mixing.



Once batter is finished, set aside. In a separate bowl, combine your filling ingredients together. Set aside. Spray and grease your pan thoroughly. Add half of your batter into the pan then top with half of the filling. Add the other half of the batter and top with the rest of the filling. Add more nuts on top if you like a crunch!





Bake for an hour. Check on your coffee cake towards the last fifteen minutes by inserting a toothpick to ensure it needs a full hour to bake. Once complete, if you’re using a bundt pan, remove immediately. Carefully take a knife or spatula and scrape the sides of the pan to remove. Let cool. Store in aluminum foil, ensuring it is carefully and fully wrapped.



Best served by heating a slice in the microwave, applying some butter and drizzling with honey!



Ugh you guys it’s soooo good. If you like extra cinnamony, crunchy coffee cake- up the amount of filling you make. You can’t go wrong with more, honestly.


Enjoy!


XO,


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