Coffee Cake
I have been making a version of this coffee cake for years. I first created it after my kids came home from summer camp raving about how good the coffee cake was at camp. Knowing full well that the cake they ate at camp was packed full of processed flours & sugars, I decided to create a version that they would love but would be based on a whole foods foundation.
I’ve changed several things about this cake over time, but the flavors are still true to the classic coffee cake taste you would expect. My most recent change was the addition of the pecans to the topping. My kids hated nuts when they were little so that would’ve never worked back then, but now I make it for the adults who live in & frequent my house.
If you or someone who will be eating this hates pecans you can just leave them out & you’ll still get same result of a delicious coffee cake!
Coffee Cake
INGREDIENTS
for the cake:
1/2 cup coconut flour
1/2 cup avocado oil, divided
1/2 cup maple syrup
1/4 cup almond flour
6 eggs
1 tablespoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
for the topping:
1/2 cup coconut sugar
1/2 cup pecan pieces
3 tablespoons almond flour
3 tablespoons ghee, melted & cooled (measure
after melting)
1 tablespoon cinnamon
1/4 teaspoon salt
DIRECTIONS
preheat the oven to 350.
use 1 tablespoon of the avocado oil to grease the bottom & sides of a 9x9 baking dish.
combine the eggs, remaining avocado oil, maple syrup & vanilla in a large mixing bowl or the bowl of a stand mixer.
then combine the coconut flour, almond flour, salt, baking powder & baking soda in a separate bowl.
add the dry ingredients to the wet & mix well, scraping the sides of the bowl as needed. mix on medium-high until the batter is smooth.
allow the batter to sit in the bowl while you mix up the topping.
mix the coconut sugar, pecan pieces, almond flour, cinnamon & salt in a small bowl. then pour the melted ghee over the sugar mixture. stir until all of the sugar mixture is completely moistened by the melted ghee.
pour the batter into the 9x9 dish, then evenly sprinkle the topping evenly over the entire top of the cake. (you shouldn’t be able to see any of the cake batter once the topping is sprinkled over it)
bake 26-32 minutes or until a toothpick inserted in the center comes out clean.