Pistachio and Almond Coffee Cake
Ingredients
Cake
- 2 1/4 cups almond flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 3 large eggs - room temperature
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 tsp almond extract
- 3/4 cup chopped pistachios
Crumb topping
- 1 cup almond flour
- 3/4 cup chopped pistachios
- 1/2 cup coconut sugar (sub white sugar)
- 1/3 cup coconut oil, melted
- 1 tsp cinnamon
Preparation
Preheat oven to 350F and line an 8x8 pan or 8-inch round cake pan with parchment paper or nonstick spray.
In a medium sized bowl, mix together almond flour, baking soda, cinnamon, and salt.
In a larger bowl, whisk together eggs, coconut oil, maple syrup, vanilla and almond extract.
Add dry ingredients to wet and stir to combine. Stir in chopped pistachios.
Pour into baking dish.
In small bowl, mix together the crumb topping ingredients completely. Sprinkle it over top of the cake batter until evenly dispersed.
Bake in oven for 45-55 minutes or until toothpick inserted in center comes out clean.
Let cool at least 30 minutes before serving. Optional: sprinkle with powdered sugar.
Store on counter for 24 hours or longer in fridge.
