"Sour Cream" Pecan Crumble Coffee Cake
Some recipes are handed down from generation to generation — like my Grandma Gee’s Sour Cream Coffee Cake. And nothing makes me happier or more excited than making a healthier version of her classics that taste just as good as the original.
This cake is everything you’d want in a coffee cake and more — the base is super moist, only slightly sweet, and holds up beautifully under the weight of the dense pecan crumble.
Here’s my breakdown of healthy swaps:
Brown Sugar — Coconut Sugar + Maple Syrup
White Flour — Almond Flour
Sour Cream — Coconut Yogurt
Canola Oil — Apple Sauce
Butter — Coconut Oil
The result is a coffee cake you can actually feel good about having for breakfast or as an afternoon snack. One that’s filled with whole food, good for you ingredients that fill you up and nourish the soul.
"Sour Cream" Pecan Crumble Coffee Cake
Makes one 8-inch cake (9-12 pieces)
For the topping:
3/4 cup almond flour
3/4 cup chopped pecans
3 Tbs. melted coconut oil
3 Tbs. maple syrup
1 Tbs. cinnamon
1/4 tsp. fine sea salt
For the cake:
3 large eggs
1/2 cup coconut sugar
1/2 cup full fat coconut yogurt
1/2 cup unsweetened apple sauce
1 tsp. vanilla extract
2 cups almond flour
1 tsp. baking soda
1 tsp baking powder
1/4 tsp. fine sea salt
2 tsp. apple cider vinegar
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper. Grease any exposed sides of the pan with coconut oil.
Using a fork or your clean hands, combine topping ingredients together in a small bowl until a crumbly mixture forms.
For the cake, whisk together the eggs and coconut sugar in a large bowl until well combined and lighter in color. Add in coconut yogurt, apple sauce, and vanilla extract and stir to combine.
In a separate bowl, combine almond flour, baking soda, baking powder, and sea salt. Then, gently fold into the wet mixture. Lastly, swirl in apple cider vinegar — batter will start to bubble and thicken.
Pour cake batter into prepared baking pan and smooth out as needed with a rubble spatula. Crumble the streusel topping evenly over the top — using the spatula to gently swirl it into the batter slightly.
Bake cake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. (You may need to bake an additional 5 minutes. If the top is getting too brown, cover with foil.)
Cake will keep at room temperature for 2-3 days or in the refrigerator for up to one week. Freeze individual slices wrapped in parchment for up to one month. Defrost at room temperature.
*Crumble topping adapted from Sweet Laurel Bakery
