Pecan Crumble Espresso Coffee Cake

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This coffee cake will make even your Monday feel like a party. Here’s why. Pecans and espresso are best friends. They always compliment each other. Whenever Pecan starts to feel lonely because no one pays attention to him, Espresso is there to cheer him up and tell him “You’re a great source of protein and everyone loves that you’re high in monounsaturated fatty acids!”

I’ve had coffee cake on my recipe “to-do” list for months now. I’ll be honest, it slightly intimidated me. Desserts can be really tricky to finesse into something everyone will enjoy while still maintaining it’s health benefits. I had my doubts as I was baking this the first time. I kept thinking, “maybe I put too much butter in,” or “will the brown rice flour taste funny with the espresso flavor?” Espresso and rice don’t usually party together in the same dish.

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All of my fears were put aside however as I tried my first bite. This coffee cake is so good. You’ll want to bring it to the next brunch or potluck event you have with your friends.

Funny Story

I left the coffee cake on the kitchen counter Saturday night while we were at youth group. My husband picked up some teens and had to run home quickly before going to youth group. While he was getting whatever it was he needed, the boys got out of the car and found my coffee cake. They wolfed it down. I was told it was the best coffee cake they’d ever had-ever. Never mind the fact that it’s good for them too! Teenagers are so funny. I recommend you always have a few of them in your life. They will literally make life better.

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So you see, you need this recipe. Pin it, print it, share it with the world!

You’re going to love how much cake this recipe makes too. If you don’t like to cook a lot, try making this on a weekend. You’ll find it can last up to 4 breakfasts easily depending on the size of your family.😉

Tip: I love my pastry cutter for making the topping. It gets the crumble absolutely perfect!

Pecan Crumble Espresso Coffee Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 9x13 cake, 18 slices

Serving Size: 1 piece of cake

Calories per serving: 373.2

Fat per serving: 24.8 g

Saturated fat per serving: 12.1 g

Carbs per serving: 38.1 g

Protein per serving: 4.27 g

Fiber per serving: 2.08 g

Sugar per serving: 22.7 g

Sodium per serving: 69.3 mg

Pecan Crumble Espresso Coffee Cake

Ingredients

    The Cake
  • 1 cup brown rice flour
  • 1 cup almond flour
  • 1 cup coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup butter, softened
  • 2 tsp vanilla
  • 3 eggs
  • 2/3 cup unsweetened vanilla almond milk
  • 1 1/2 T ground espresso
    The Topping
  • 1 T cinnamon
  • 1 cup cold butter
  • 1 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup brown rice flour
  • 3 T maple syrup
  • 1/2 cup pecan pieces

Instructions

  1. Preheat the oven to 375°. Spray a 9x13 pan with coconut spray.
  2. In a large bowl, mix together the cake ingredients. Be sure to get the lumps out. I use a spatula or even a fork.
  3. Pour the batter into the cake pan. Cook for 20 minutes.
  4. While the cake part is cooking, mix together your topping. I'm not a fan of lots of dishes, so I rinsed out the large bowl from the cake batter and used it for the topping. If you have a pastry cutter, now is the time to use it! Add all your ingredients to the bowl except for the pecans. Make sure that butter is cold!
  5. Once you've mixed the topping together and have it evenly blended down to a crumb base, add in the pecans and stir.
  6. As soon as the 20 minutes is up for the cake, pull it out and pour the topping on. Place the coffee cake back in the oven for 20-25 more minutes.
  7. Allow to completely cool before serving.
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