It’s National Coffee Cake Day. Did you know that? I had no clue but when you have a little isolation time you get to know fun facts like that. Plus it’s on a “National Days” calendar that we have which shows that literally every single day is a national holiday for something. It’s quite entertaining. Yup. You read that: reading a calendar is “quite entertaining.” Anyway…

Even though I am attempting to create a wheat based bread recipe that I can tolerate, I’m assuming that grain free will probably be my go to for the rest of my life. Honestly, I’m not too sad about it. I have delicious things like this skillet coffee cake to keep me going.

This mixes up in under 5 minutes and bakes in 30 for the perfectly easy breakfast. Or dinner side. Or midday snack. Ya know, whenever.

Cinnamon Coffee Cake

Paleo | Grain free | dairy free option

Oven @ 375 | utensils: 9″-10″ Cast iron skillet, medium mixing bowl, spatula or whisk

Part one – cake:
1cup almond flour
1/2 cup coconut flour
1tsp baking powder
1/4 tsp baking soda
1 tablespoon apple cider vinegar
1 & 1/4 cups almond milk or dairy free milk of your choice
1/4 cup honey or maple syrup
1/2 cup butter or 1/3 cup coconut oil
3 eggs
1tsp vanilla

2 tablespoons butter or coconut oil for skillet

part 2 – cinnamon layer
1/2 cup coconut sugar
1 tablespoon ground cinnamon
1 drop young living cinnamon vitality essential oil

Preheat oven to 375 and begin heating skillet over medium heat. Add the 2 tablespoons of butter (or coconut oil) to skillet and as that melts, begin making your batter.

Mix cinnamon layer ingredients together, set aside.

Melt 1/2 cup butter in microwave, add honey, milk and eggs- whisk to combine. Mix dry ingredients together and add milk mixture, stirring gently to combine until there are no lumps.

Pour half of batter into warmed skillet, spread evenly, then sprinkle half of cinnamon mixture over top. Layer the remaining batter and top with remaining cinnamon mixture. Let cook for 2-3 minutes then place skillet in oven and bake for 28-30 minutes until golden brown and a knife inserted in the middle comes out clean.

Cut in to wedges or squares and serve warm. Remove leftovers from pan and store covered in the refrigerator for up to 3 days. Though, it won’t last that long. Enjoy!