Are you looking for a coffee cake recipe that is paleo and gluten-free? Oh, and delicious? Here you go, my pear and apple coffee cake with walnut topping. Enjoy.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
1 hr 10 mins
total:
2 hrs 15 mins
Servings:
8
Yield:
1 coffee cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.

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  • Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.

  • Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture.

  • Stir pears, apples, and lemon juice together in a bowl.

  • Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.

  • Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.

Nutrition Facts

422 calories; protein 6.5g 13% DV; carbohydrates 30.5g 10% DV; fat 32.7g 50% DV; cholesterol 162mg 54% DV; sodium 284.9mg 11% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/27/2014
I hate being the barer of rating a recipe 1st especially if I'm giving it a bad review. I do cook & bake GF at home because of family members. SO note I'm not an expert but this recipe was epically a disaster. So I'll break it down on where I hade issues. Direction 1. No specific size springform so I used a 12in after looking at the ingredients. 1 tsp of melted coconut oil didn't cover much of anything. I had to use more then then a tbsp. Direction 3. There was more butter then coconut flour & I couldn't get it to resemble coarse crumbs for nothing & I had my butter in the freezer for an hour prior so it didn't melt with working with it. I ended up adding more coconut flour (close to 4tbsp additionally). Direction 5. I mixed wet & dry separately & added together. Everything else was standard to a T. I took my time with this recipe & felt it was going to be good. But 35 minutes into baking it it was burning on the top did a prick test for doneness & wasn't ready. So I tented it with foil to prevent anymore scorching. At the 40 minute mark checked again & the edges of the cake were already extremely dark pricked again & came out clean. I pulled immediately. Waited the allotted time removed the ring from the pan tried to cut a portion only to have the cake crumble & split. The layers didn't bind or marry together at all & the bottom still stuck to the foil. It tasted awful nothing like it should taste & the fruit was still crunchy. Sorry...was very disappointed. Read More
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