We have a Saturday morning tradition in our family and it begins with a late and lazy wake up. For a few years now, we have thoroughly enjoyed our Saturday morning sleep ins. Our youngest who is 10 is normally the first to wake and we sometimes hear her in the kitchen emptying the dishwasher, one of her Saturday morning chores, before she knocks on our bedroom door sometime after 9 and climbs into our bed for cuddles. Once we climb out of bed, Isaac and I head to the kitchen to make breakfast, which nine Saturdays out of ten, would best be called brunch by the time we finish cooking and sit down around our dining table – still in PJ’s – to eat (we currently have two teens and soon to be a third teen who often have to be woken to join us at the table as late as 11). Some weeks it’s frittata, other weeks omelettes with all the fillings, and other weeks I will bake a special treat, always served with butter coffee and mugs of steaming chicken broth. This past Saturday, it was this lovely coffee cake because some Saturdays, we crave something made with cinnamon (…must be my American roots). 🙂 Of course, this is a healthier version of the traditional coffee cake and I must say, it is also important to use a good quality, flavourful cinnamon. I think next time I make this, I may also add a drop or two of dōTERRA cinnamon bark essential oil for that extra cinnamon-ey hit.
30g butter (or coconut oil)
1 tbsp cinnamon
150g pecans, chopped (walnuts are also great)
40g butter (or coconut oil)
1 tbsp cinnamon
60g butter, softened (or coconut oil)
1 tbsp vanilla extract
120g coconut milk (or preferred milk of choice)
2 tsp apple cider vinegar
300g almond meal
20g coconut flour
1 tsp bicarb
½ tsp salt
Preheat oven to 150ºC. Grease and line a square baking pan. A springform round cake tin would also work.
To make Crumble;
- In a mixing bowl, combine butter, honey and cinnamon.
- Add pecans and stir until thoroughly combined.
To make Swirl;
Combine butter, honey and cinnamon in a small bowl.
To make Cake;
- Place butter, vanilla, eggs, coconut milk, honey and apple cider vinegar into TM bowl and blend 30 sec/speed 5.
- Add almond meal, coconut flour, bicarb and salt into TM bowl and mix 10 sec/speed 4. Scrape down sides of TM bowl and mix 10 sec/speed 4.
To assemble Cake;
- Pour half the cake batter into the lined baking tin. Spread batter out evenly.
- Place swirl onto the batter and gently spread it evenly across the batter.
- Pour the remaining cake batter into the pan and gently spread out evenly.
- Sprinkle crumble across the top of the batter and using the back of a spoon, gently push the crumble down into the batter.
- Bake 45-55 minutes until a skewer comes out clean. Check after 40 minutes and reduce oven temp a little if the top is becoming too brown.
- Serve warm with coffee.