After almost three years of living in Florida, we’re still learning a lot about the plant life in the state. The climate and floral couldn’t be more different from Michigan, and it’s complicated figuring out what thrives, under what conditions, and when it blooms.
There is almost always something blooming in Florida, and our yard, which is a nice thing to be sure, but we haven’t yet figured out the timing. Like how, for example, hibiscus flourished in Michigan in the summer, but here they seem to bloom more in the cooler months.
We also planted two glorious jacaranda trees that will have stunning purple flowers (that apparently leave a slime behind that will totally be worth it) at some point in the next ten years once the trees are more established. I don’t think I would have made a different decision knowing I might never see them bloom, but maybe I could have.
The newest addition is a plumeria tree that will also hopefully bloom, but we’ll have to wait and see on that one as well.
I might be taking a lot of chances on the plants and trees in the yard, but when it comes to baking, there’s nothing like a comforting classic, like this cinnamon roll coffee cake. It’s everything you love about coffee cake – that crumb topping! – and everything you love about cinnamon rolls – ooey gooey filling and glaze – without rising time or rolling dough. Plus, this cake is giving me all the fall vibes, even if I’m still keeping a close eye on all my tropical plants.
Cinnamon Roll Coffee Cake
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
Description
Crumb topping, gooey filling, classic cake, and vanilla icing make this breakfast treat totally irresistible.
Ingredients
Topping
1 cup coconut sugar
½ teaspoon sea salt
1 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 tablespoon ground cinnamon
6 tablespoons olive oil
2 tablespoons pure maple syrup
Filling
¾ cup coconut sugar
1 tablespoon ground cinnamon
Cake
¾ cup coconut oil, room temperature
1 cup coconut sugar
¼ cup pure maple syrup
2 ½ teaspoons baking powder
1 tablespoon pure vanilla extract
3 large eggs
1 ½ cups unsweetened almond milk
3 ¾ cups paleo flour blend
Icing
½ cup coconut butter
2 tablespoons honey
2 teaspoons vanilla bean powder
1 teaspoon ground cinnamon
¼ – ½ cup unsweetened almond milk
Instructions
Preheat oven to 350 degrees F / 325 degrees F convection. Oil two 9 inch round baking pans, or a 9 by 13 inch pan. Make the topping. In a medium bowl stir together sugar, salt, flour, and cinnamon. Stir in the oil and syrup until clumps form.
Make the filling. In a small bowl, stir together sugar and cinnamon.
Make the cake. In a large bowl, beat coconut oil and sugar together until well combined and lightened in color and texture. Beat in the syrup, followed by the eggs one at a time. Stir in half the flour, followed by the milk. Finish the batter with the remaining flour and the baking powder.
Fill baking pans half way with batter. Top with filling. Spread the remaining batter over the filling. Sprinkle with topping. Bake 45-55 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan.
When cool, make the frosting. In a small microwave safe bowl, melt the coconut butter, honey, vanilla, cinnamon, and milk in 30 second increments until fully melted and combined. Add more milk as necessary until a thick but drizzly consistency forms. Drizzle over cake, slice, and serve. Cake may be stored at room temperature for up to 4 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave 30-60 seconds.
Notes
Recipe adapted from King Arthur Flour
- Prep Time: 20 minutes
- Cook Time: 55 minutes
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