Crumb Coffee Cake – gluten free, paleo options.

Written by on in Bread and Breakfast, Dessert

I love coffee cake, particularly crumb coffee cake. The kind where buttery crumbly crisp topping makes up half the cake. It’s the thing I always used to want at Starbucks (though it’s not ever quite as good as it looks). I could put streusel topping on everything – banana bread, boring muffins. But the This one is perfect atop fruit crisp too. This crumb coffee cake is built on my workhorse almond cake. Adding brown butter makes it a little denser and adds that toasty one of a kind flavor. Everything is lightly spiced and I throw in some pecans – which really complement the butter – for good measure. You won’t miss gluten at all, I promise.

Brown Butter Crumb Coffee Cake
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Brown Butter Crumb Coffee Cake

Recipe by LauraCourse: BreakfastDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes

Almond Flour and brown butter make for a moist delicious coffee cake topped with endless pecan crumble streusel topping.

Ingredients

  • For Cake

  • 1 1/2 Cups Almond Flour

  • 4 eggs

  • 1/2 Cup Sugar (or coconut sugar or erythritol)

  • 1 tsp salt

  • 4 Tbs. Butter (optional but it adds a lot of flavor)

  • 1 tsp. cinnamon

  • 1/2 tsp. nutmeg (freshly grated)

  • 1 tsp. vanilla

  • For Crumb Topping

  • 3/4 Cup Almond Flour

  • 3/4 Cup Arrowroot Flour

  • 1 Cup Finely Chopped Pecans (or other nut of choice)

  • 1/2 Cup Sugar (or coconut sugar or erythritol)

  • 2 tsp. cinnamon

  • 1/2 Cup Melted Butter (coconut oil works perfectly here)

Directions

  • Preheat the oven to 325F and set up a pan. I like to make a sling with two pieces of parchment lining a 9×9 inch square cake pan.
  • Make the Topping
  • Mix dry ingredients in a bowl.
  • Add melted butter and mix to combine.
  • Make the Cake
  • Brown butter: melt butter in saucepan over medium low heat. Swirl around to keep even. Foaming will eventually subside and the solids will turn brown, remove from heat and let cool.
  • With whisk attachment on a stand mixer, or with a hand mixer propped on some books, whip whole eggs, sugar, and salt until tripled in volume and foamy (5-8 minutes). (You can do this in a food processor but it never gets quite as foamy)
  • Turn mixer to low or turn off mixer and fold in almond flour, vanilla, and butter until just combined.
  • Pour into prepared pan.
  • Top with 1/3 topping, it will fall into cake and that is ok, swirl a bit with a knife to distribute.
  • Bake for 20 mins until starting to firm up
  • Top evenly with remaining topping
  • Bake until a knife/toothpick comes out clean
  • If topping isn’t brown enough, put under the broiler for a minute max 2.
  • Enjoy!