Pumpkin Pecan Coffee Cake with Caramel Sauce

Ingredients

• 2 cups almond flour, (finely ground)
• 1/2 cup tapioca flour
• 1 tablespoon pumpkin spice mix, (*see Notes)
• 2 teaspoons baking powder, (gluten-free)
• 1/2 teaspoon sea salt or Kosher salt
• 2 large eggs, (at room temperature)
• 3/4 cup coconut sugar
• 1/2 cup pure pumpkin purée, (not pie filling)
• 1/4 cup melted coconut oil, (or butter, melted and cooled)
• 1 teaspoon pure vanilla extract
• 1/2 cup finely chopped pecans
• 6 tablespoons almond flour
• 2 tablespoons coconut sugar
• 1/2 teaspoon cinnamon
• 1 1/2 tablespoons pure maple syrup
• 1/4 cup homemade caramel sauce for drizzling, ((or use store-bought))

Instructions

1. 1

   Preheat oven: Heat oven to 350°F.

2. 2

   Line a baking pan: Line an 8-inch square baking pan with parchment paper.

3. 3

   Make pecan crumble: Make the streusel topping first. In a small bowl, combine all ingredients (except the caramel sauce) and set aside.

4. 4

   Combine wet ingredients: In a large bowl, whisk the eggs, coconut sugar, pumpkin, vanilla extract, and melted coconut oil or butter. Stir well until no traces of flour remain.

5. 5

   Combine dry ingredients: In a medium bowl, combine the finely ground almond flour, tapioca flour, baking powder, and spices.

6. 6

   Add dry to wet: Add the dry ingredients to the pumpkin mixture and stir just until combined.

7. 7

   Gently stir in chopped pecans.

8. 8

   Spread in pan and add crumble: Spread in prepared pan. Crumble the streusel topping over the top of the batter.

9. 9

   Bake at 350°F. for 35 - 38 minutes or until a toothpick inserted in the center of the cake comes out clean or almost clean. Don't overbake.

10. 10

    Cool and drizzle: Let cool completely. Drizzle with caramel sauce just before serving.