Looking forward to this brand new year I hope to be more active on the blog once again, and I am up for trying new recipes and flour mixtures. Oh by the way ALL my gluten free cookies I gave as gifts for Christmas were a hit! Half of my family didn't even know they were all gluten free. Now that is a compliment I will take any day of the week.
This past week I had to rush my 19 year old kitty Angel to the veterinarian hospital twice as she started having seizures. Now for those cat lovers who are reading this, you will know how my heart is breaking. She is like a child to me. A companion, a friend...She has been started on a seizure medicine three times a day and my heart is breaking...Since I have to administer the medicine every eight hours around the clock I will never be to far from home so I will have a lot more time to test and re-test recipes for the blog while keeping a close watch on her.
I absolutely love coffee cake and its been sometime since I have found a gluten free recipe where the cake stays moist for days, but here it is! I think it has something to do with the use of almond flour, as whenever I use it things seem to be softer and moister in texture. Also, since the cake is topped with loads, and loads of Pecans you are not really noticing the nutty taste of the cake itself so much.
I hope you will like it as much as we do and give it a try...After all, according to Punxsutawney Phil's perdition on Ground Hog Day tomorrow, we just might or might not be in for six more weeks of Winter!!! YUCK!!! Come on little guy.....enough is enough already!!!!!!!
Cinnamon Pecan Coffee Cake:
1 cup almond flour
¾ cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
4 large eggs
½ cup almond milk
¼ cup melted coconut oil
½ cup honey
½ teaspoon vanilla
1 cup pecan halves, toasted and chopped
1 Tablespoon cinnamon
¼ cup coconut oil
2 Tablespoons honey
Preheat oven to 350°. Line the bottom of a 9 inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil.
- Combine the topping ingredients and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- In a small bowl, use a fork to beat together the eggs and milk.
- Add the egg/milk mixture, coconut oil, honey, and vanilla to the mixing bow. Beat with an electric mixer for a couple of minutes until ingredients are well combined.
- Spoon into the cake pan and spread out evenly. Spoon the topping evenly over the entire cake. (I use my fingers to sprinkle the nuts around evenly.)
- Bake for about 35 minutes or until it is set in the middle and a toothpick comes out clean.
- Cool in the pan about 5 minutes. Invert onto a plate or rack, remove the parchment paper if stuck to the cake, and invert again onto a serving plate.