Paleo Cranberry Orange Coffee Cake

This grain free and Paleo Cranberry Orange Coffee Cake is made with homemade cranberry sauce and has plenty of sweet cinnamon crumb topping made with real food ingredients.  No one will believe this coffee cake is Paleo and actually good for you!

As promised, I have more recipes up my sleeve (literally) involving Emily’s favorite cranberry sauce!  I am going to be totally honest with you and say that this one is my favorite – which is why I had to post it ASAP after sharing the cranberry sauce.

I can’t even with this cranberry orange coffee cake.  And I can’t even with the fact that I just said can’t even, but whatever – it’s the best I can do to describe my feelings for this coffee cake!  You want to make this one, you really, really want to.  I take no credit – the recipe just sort of put itself together, and whoa, here it is.

So, you might be wondering what exactly makes this cranberry orange coffee cake so much more incredible than any other Paleo coffee cake.  And no worries – I’m happy to tell you all about it!

First, the “cake part” is taken two another level with a few ingredients that I save for very special occasions.  1.) orange juice 2.) zest (I only zest when I’m feeling extra motivated) and 3.) pure almond extract.  I know, I saved the best for last.  Almond extract is one of those special ingredients that leaves a major mark wherever it falls.  It’s pure ecstasy, I’ll be honest.  Macaroons, marzipan, tri-color cookies.  They are nothing without almond extract!

And then, of course, the cranberry sauce comes in – layered in between the batter.  You can use my easy homemade recipe for cranberry sauce, or, you can simply use organic whole berry cranberry sauce – perfectly legal in my eyes.  And spices!  I almost forgot the spices.

To complement the orange cranberry theme, I decided to spice the batter with cinnamon, ginger, and allspice.  Holy flavor – and I haven’t even gotten to the cinnamon crumb topping yet.  Are you starting to see why this one’s my favorite?

The cinnamon crumb top is seriously delicious and super easy to make – I use a pastry blender to combine everything, but, you can also use a fork and get the same results.  Just make sure your coconut oil has been chilled prior to blending to get the “crumble” just right.  Then, don’t hold back with “sprinkling” it over the cake – use every crumb!  You won’t regret it.  Now, let’s start baking!

Paleo Cranberry Orange Coffee Cake

Paleo Cranberry Orange Spiced Coffee Cake

This grain free and Paleo Cranberry Orange Coffee Cake is made with homemade cranberry sauce and has plenty of sweet cinnamon crumb topping made with real food ingredients. No one will believe this coffee cake is Paleo and actually good for you!

Author: Michele

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Course: Dessert/Breakfast

Cuisine: Paleo

Servings: 9 servings

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4.5 from 2 votes

Ingredients

For the cake:

• 3 eggs
• 3 Tbsp organic coconut oil melted and cooled a bit (not hot)
• 1/4 cup 100% orange juice
• 1/2 cup organic coconut sugar
• 2 tsp orange zest
• 1/2 tsp pure almond extract
• 2 cups blanched almond flour
• 1/3 cup tapioca flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ginger
• dash salt
• 1/2 cup homemade cranberry sauce or organic whole berry cranberry sauce

For the Crumb Top:

• 1/2 cup blanched almond flour
• 1/4 cup coconut oil solid and chilled
• 1 Tbsp ground cinnamon
• 3 Tbsp organic coconut sugar

Instructions

1. Line an 8x8 inch cake pan with parchment paper on the bottom and a couple of inches up the sides. Preheat your oven to 350 degrees.
2. In a large bowl, whisk together the eggs, 1/2 cup coconut sugar, orange juice, coconut oil, almond extract, and orange zest until smooth.
3. In a separate bowl, combine the almond flour, tapioca flour, baking soda, salt, and spices.
4. Gently stir the dry mixture into the wet until a batter forms.
5. Spread about 1/2 of the batter over the bottom of the cake pan, then cover with all of the cranberry sauce (doesn't have to be an even layer, messy is fine!) and then spread the remaining batter over the cranberry sauce, set aside.
6. In a small bowl combined all the ingredients for the crumb top using a fork or pastry blender until a crumbly mixture forms, then spread out evenly over the top of the unbaked cake.
7. Bake in the preheated oven for 35 minutes or until set in the center and a toothpick comes out clean. Allow the cake to cool completely in the pan, then cut into pieces to serve.
8. Store leftovers in the refrigerator for up to 4 days. Enjoy!

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Want more Paleo baking recipes?  Try one of these!

Paleo Caramel Apple Coffee Cake

Paleo Pumpkin Gingerbread Coffee Cake Muffins

Simple Paleo Blueberry Muffins

Simple Pumpkin Bread

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