Coffee Cake was always a treat growing up, usually reserved for the weekend. The German bakery in our neighborhood made two versions, one with a crumb topping and the other had a sticky pecan streusel, neither was overtly sweet. While my Mother was a phenomenal cook, there was something almost magical about going to the bakery on a Friday afternoon. I remember my Brother and I peering through the “antique” wood and glass cases at all the goodies, and the smell of freshly baked goods that filled the air. The recipe below is my version (sans gluten, grain, refined sugar, and casein) of that pecan streusel topped coffee cake.
¼ Cup of Raw Honey (melted if solid) or Coconut Nectar
¼ Cup pastured butter, melted
4 Pastured Eggs
½ Cup Coconut Milk (any milk can be substituted)
¾ Cup Coconut Flour (sifted)
½ Cup Blanched Almond Flour
¼ Cup Arrowroot or Tapioca Flour
2 teaspoons Baking Powder
¼ teaspoon Non-Aluminum Baking Soda
½ teaspoon Celtic Sea Salt
Preheat oven to 350 degrees.
Grease an 8×8 baking pan with pastured butter or coconut oil.
Add honey, butter, eggs and coconut milk in a medium bowl, mix with an electric hand mixer.
In a small bowl add arrowroot or tapioca flour, almond flour, coconut flour, baking powder, baking soda, and salt.
Mix dry ingredients into wet ingredients.
Blend with an electric hand mixer until there are no lumps in the batter.
Pour the cake batter into the prepared pan and spread evenly.
1 Cup Chopped Pecans
3 Tablespoons Raw Honey or Coconut Nectar
¼ Cup Pastured Butter
1 ½ teaspoons Ground Organic Cinnamon
¼ teaspoon Ground Organic Ginger
1 ½ teaspoons Coconut Flour
Combine all the streusel ingredients in a small sauce pan.
Heat over low heat stirring until butter has melted and the mixture thickens slightly (2 minutes).
Pour the streusel on the cake batter spreading evenly with a spoon or spatula.
Press the streusel down lightly into the cake batter.
Bake at 350 degrees for 30 minutes or when a knife inserted in the middle comes out clean.