Cinnamon Pecan Coffee Cake

   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.

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. 

   This wonderful cake is really light and fluffy, it's moist and just sweet enough.
   Happy Monday!