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Almond Flour Coffee Cake with Pecan Cinnamon Topping Recipe

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4 from 7 reviews

This Almond Flour Coffee Cake is a moist, flavorful gluten-free treat perfect for breakfast or an afternoon snack. Made with super fine almond flour and lightly sweetened with pure maple syrup and coconut sugar, it features a delightful cinnamon pecan topping that swirls through the cake for extra texture and taste. Baked to golden perfection, this coffee cake combines wholesome ingredients for a comforting, naturally sweetened dessert.

Ingredients

Cake Batter

  • 4 large eggs
  • 1/3 cup coconut oil (melted and cooled)
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 cups super fine almond flour (leveled)
  • 1/2 cup tapioca flour (leveled)
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 3/4 tsp sea salt

Cinnamon Pecan Topping

  • 1 cup raw pecans (chopped)
  • 2 Tbsp coconut sugar (or raw cane sugar)
  • 3 Tbsp coconut oil
  • 2 tsp ground cinnamon
  • 1 pinch sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a mixing bowl, whisk together the eggs, melted and cooled coconut oil, pure maple syrup, and vanilla extract until fully combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, stir together the super fine almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt, ensuring even distribution of all dry ingredients.
  4. Combine Wet and Dry Mixtures: Add the dry flour mixture to the bowl with the wet ingredients and mix thoroughly until the batter is fully combined and uniform in texture.
  5. Prepare Pecan Topping: In a small bowl, stir together the chopped raw pecans, coconut sugar, coconut oil, ground cinnamon, and a pinch of sea salt until well mixed to create the cinnamon pecan topping.
  6. Layer Batter and Topping: Pour half of the coffee cake batter into the prepared pan and smooth it out evenly. Sprinkle half of the cinnamon pecan topping over the batter and gently swirl it into the batter. Repeat with the remaining batter and topping, smoothing the final layer evenly on top.
  7. Bake Covered: Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes to allow the cake to rise and set gently without browning too fast.
  8. Finish Baking Uncovered: Remove the aluminum foil and continue baking for an additional 10-15 minutes until the cake is fully set and turns golden brown on top. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool and Serve: Let the coffee cake cool completely in the pan before slicing and serving to ensure clean cuts and the best texture.

Notes

  • Use super fine almond flour for a smoother batter and finer crumb texture.
  • If you prefer a different nut topping, walnuts can be substituted for pecans.
  • Make sure the coconut oil for the batter is melted and slightly cooled to avoid cooking the eggs.
  • For a sweeter cake, you can adjust the maple syrup quantity or add a drizzle of honey on top after baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://marthatasty.com/almond-flour-coffee-cake-with-pecan-cinnamon-topping-recipe/