Whether you are looking for a breakfast pastry, a satisfying snack, or a tea-time treat, this cinnamon pecan crumbly coffee cake is your answer. It is moist, “buttery” (without the dairy), and full of cinnamon flavor, yet free from refined grains and sugar.
Prep Time: 10 min.
Cook Time: 1 hr.
Total time: 1 hr. 10 min.
For the crumble:
- 1 1/2 cups pecans or walnuts, finely chopped
- 1/2 cup almond flour
- 1/2 cup coconut sugar or monk fruit sweetener
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup melted coconut oil
For the cake:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 4 eggs
- 2/3 cup maple syrup
- 1/4 cup coconut oil, melted
Preheat the oven to 350F and line a loaf pan with parchment paper.
In a large bowl, add all cake ingredients. Whisk to combine and pour into the loaf pan.
In a separate bowl, add all crumble ingredients. Sprinkle over the batter.
Bake for 1 hour or until a toothpick comes out clean. Let slightly cool before slicing and serving.