Being a night shift RN is really cutting into my creative time. But last week I was off work and up all night alone. I had a rare bit of quiet time and it seemed like a great time for a project.
There is a tradition on my mothers side of the family, where every one of us girls has a vintage Betty Crocker cookbook. Mine is from 1950. I browsed through it and decided on a simple classic coffee cake recipe to paleofy. So here is my paleo version of a vintage coffee cake with an added apple topping. Perfect for fall, and all of the kids ate it up!
- 1/2 c coconut sugar
- 1/4 c coconut oil
- 1 egg
- 3/4 c coconut milk (almond milk is good too)
- 1/2 c each of almond, coconut, and tapioca flour
- 2 t baking powder (I’m not super strict with my paleo food)
- 1/2 t salt
- 4 T butter, melted
- 4 T coconut flour
- 1/2 C coconut sugar
- 2 t cinnamon
- three apples, peeled and sliced
- 3 T butter
- 2 T honey (I use local raw honey)
- 1 T pumpkin pie spice
Grease a 9 inch pan with coconut oil. Preheat over to 350. Mix together sugar, coconut oil, and egg. Stir in coconut milk. Sift together the flours, baking powder, and salt. Stir the flour mixture into the batter. Pour into the pan.
In a separate bowl mix streusel ingredients. Sprinkle over batter in the pan. Bake 25-35 minutes, until toothpick comes out clean.
In a medium pan, melt butter over medium heat. Add apple slices and stir to coat with butter. Cook until apples are soft. Add honey and pumpkin pie spice and mix together.
Slice coffee cake and top slices with apple topping. Enjoy!