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Salted Caramel Apple Coffee Cake (Grain-Free)

Ingredients

For the Apples:
4 apples, peeled, cored and sliced thin (I used Granny Smith)
2 tablespoons of coconut oil
1/2 teaspoon ground cinnamon

For the Salted Caramel:
1/4 cup unsalted butter
1/2 cup maple syrup
3/4 cup heavy cream
1/8 teaspoon coarse Celtic sea salt

For the Cake Batter:
1 cup coconut flour
1/2 teaspoon Celtic sea salt
1 teaspoon ground cinnamon
8 large eggs (organic and pastured preferred)
1 teaspoon baking soda
1/2 cup plain whole yogurt (use strained plain, coconut milk yogurt for Paleo/dairy free)
6 tablespoons unsalted butter or coconut oil, melted
1/2 cup honey
1 tablespoon vanilla extract

For the Topping:
1 1/2 cups nuts (almonds, pecans, cashews, etc.)
2 teaspoons cinnamon
4 tablespoons honey 
4 tablespoons unsalted butter or coconut oil cold, cut into tablespoons

Instructions

For the Apples: Melt butter in a large sauté pan and add apples. Cook for 15 minutes, stirring every-so-often until apples are beginning to turn soft. Sprinkle with cinnamon. Cool completely. 

For the Salted Maple Caramel: Melt the butter in a medium saucepan over medium heat. Whisk in maple syrup and bring to a boil. Whisk constantly for about 2 minutes. Slowly pour in cream. Bring to a boil, whisking often. Boil until sauce thickens and coats the back of a spoon, (or reaches 220ºF) about 5 minutes. Remove from heat and whisk in salt. Let cool for 10 minutes.

For the Cake: Preheat oven to 350ºF 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 9-inch springform pan. Place apples on top of cake batter in an even layer (some will overlap a bit). Pour 1/2 of the caramel over the apples. Drop spoonfuls of topping over batter. Cover loosely with a foil. 

Bake for 25 minutes and then remove the foil. Bake an additional 20 minutes until golden brown and a cake tested inserted in the middle of the cake comes out clean (the tester might have a bit of caramel on it, just make sure there isn’t any batter on the tester). Cool for 1 1/2 hours. Cut and serve with remaining caramel sauce.

For the Topping: 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. 

Keywords: caramel apple coffee cake