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Cinnamon Pecan Coffee Cake

5/12/2014

6 Comments

 
   Good day to one and all. 
   I made this lovely coffee cake as part of a brunch when my in-laws came over, and it was such a nice treat, minus the guilt. Grain free, dairy free and sugar free does not mean yucky, and if you're a doubter, this coffee cake will convert you. I promise.
Picture
Cinnamon Pecan Coffee Cake

Ingredients: 

For the Cake
  • 1 cup almond flour
  • 3/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup almond milk
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup 
  • 1/2 teaspoon vanilla

For the Topping
  • 1 cup pecan halves, chopped
  • 1 Heaping tablespoon cinnamon
  • 1/4 cup coconut oil
  • 2 Tablespoons honey


Method:
  1. Preheat oven to 350°. Line the bottom of a 9-inch round spring-form pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil.
  2. In a small pot, or micro-wave sate bowl, put in the honey and oil for the topping, let them melt together, then stir in the cinnamon until well mixed, then add the nuts. Set aside.
  3. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
  4. In a small bowl, beat the eggs together with the milk. Then add this egg/milk mixture, the coconut oil, maple syrup, and vanilla to the dry ingredients. 
  5. Mix until everything is well combined.
  6. Spoon into the cake pan (put little blobs everywhere in the pan) and spread out evenly. Using your fingers, spread topping evenly over the entire cake, pressing it in lightly at some spots. 
  7. Bake for about 35 minutes or until it is set in the middle and a toothpick comes out clean.
  8. Cool in the pan about 15 minutes, then remove the outer ring and allow to cool another 5-10 minutes. Then, oh so gently place a cutting board onto the cake, and flip it over (so that you have the bottom of the spring-form pan facing up, and the top of the cake facing down on the cutting board). Remove the bottom of the pan, and the parchment if it's stuck. Then place a plate (or whatever dish you want this on), onto the cake, and carefully flip back over so that your coffee cake is now on a plate to serve. 
Picture
   This wonderful cake is really light and fluffy, it's moist and just sweet enough.
   Happy Monday!    
6 Comments
Sarah
5/11/2014 11:27:59 pm

Yum i love coffee cake!!!

Reply
Sharon
5/12/2014 12:01:40 am

Ho. Lee. Crap.

I have never wanted something so badly through the computer screen. Making. Pronto.

Reply
Diane
6/15/2014 02:03:34 am

Was the 1/2 cup of maple syrup for the topping? The ingredients said honey and oil but the instructions said that was for the cake. Nowhere in the instructions did it mention the maple syrup.

Reply
Amy-Lyn
6/15/2014 01:26:34 pm

Hey! Sorry about that! I fixed it now, but that maple syrup was meant to be added in step 4 with the wet ingredients for the cake. I hope that clears it up and you get a chance to make this!

Reply
Andrea
2/26/2015 05:16:16 am

Hello, curious if you ever weigh your flours.. I've made my own blanched almond flour & it seems so light, curious if I'll have to use more in this recipe?? Also, do you sift the coconut flour? If so, before or after measuring? I know probably getting a little too technical, just curious. Thank you!

Reply
Amy-Lyn
2/26/2015 05:48:26 am

I haven't weighed my flours before, but I suspect you may be right about yours being lighter as it wouldn't have had the settling of being packed, shipped, sitting on a shelf, etc. So, you may find you need to add a bit more because yours could be lighter.
As for sifting the coconut flour, I sometimes do and sometimes don't! :) So helpful, I know!
I didn't in this particular recipe, so I wouldn't worry about it.
Thanks for taking the time to ask some questions!

Reply



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