Paleo Coffee Cake

• coconut flour↗1 cup
• sea salt↗1⁄2 teaspoon
• ground cinnamon↗1 teaspoon
• large eggs (organic and pastured preferred)↗8
• baking soda↗1 teaspoon
• yoghurt↗125 ml
• unsalted butter or 5 tablespoons coconut oil, melted↗5 tablespoons
• honey (I used clover)↗1⁄2 cup
• vanilla extract↗1 tablespoon
• Topping
• pecans or 1 1/2 cups cashews, etc↗1 1⁄2 cups
• cinnamon↗2 teaspoons
• honey (I used clover)↗4 tablespoons
• unsalted butter or 4 tablespoons coconut oil, cold, cut into tablespoons↗4 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 325ºF and adjust rack to middle position. Place all the batter ingredients in a food processor or blender and blend until smooth. Pour batter into a buttered 8 x 8 - inch baking dish. Wipe out food processor bowl with a paper towel or cloth. Place nuts, cinnamon, honey and butter in the bowl of a food processor. Pulse until nuts are coarsely chopped and ingredients bind together. Drop spoonfuls of topping over batter and then using a butter knife, swirl the topping into the top layer of the batter. Bake for 40-45 minutes until golden brown.

2. 2

   Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.