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Calories 197 kcal

Ingredients
  

Cinnamon Swirl

  • 3 T. butter
  • 1 1/2 T coconut sugar
  • 1 T ground cinnamon
  • 1/4 tsp ground nutmeg

Topping

  • 1/2 cup pecans
  • 2 T. butter, softened
  • 1 T. coconut sugar
  • 1 tsp ground cinnamon

Cake

  • 2 cups cashew flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/2 tsp baking soda
  • 6 T. butter, melted
  • 4 large eggs
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees. Grease 8x8 pan and set aside
  • In a small saucepan, melt together all cinnamon swirl ingredients and set aside
  • In the bowl of a food processor, add all crumb topping ingredients, pulsing several times to a crumb consistency
  • To make the cake batter, whisk together all dry ingredients. In a blender, blend the melted butter, eggs and vanilla until slightly frothy. Add the dry ingredients and blend to a smooth batter. Scrape down the sides and blend again.
  • Pour the cake batter into prepared baking dish. Next, slowly drizzle the cinnamon swirl butter around the pan, using a toothpick swirl the butter into the cake batter. Finally, sprinkle on the crumb topping, evenly covering the top of the cake.
  • Bake in oven for 20-25 minutes, or until toothpick comes out clean. Allow cake to cool for 10 minutes before slicing. Enjoy

Notes

Items I used/recommend for recipe
Adapted from ALL American Paleo Table