This Pumpkin Pecan Caramel Coffee Cake is topped with crunchy pecans and drizzled with caramel sauce. Made with almond flour, it’s gluten-free and paleo!
This Pumpkin Pecan Caramel Coffee cake just added itself to a permanent place on my list of Things I Will Make Every Autumn, along with my favourite Apple Cake with Warm Salted Caramel Sauce and Apple Cinnamon Granola. It has all the things we love about a coffee cake. It’s not too sweet, it’s tender, and it has a sweet, crunchy topping. Best of all, this one is gluten-free and paleo.
I’ve never understood the hype over Starbuck’s Pumpkin Spice Lattes. In fact, I’ve never even had one.
When it was first published in 2005, I read David Bach’s popular book Smart Women Finish Rich. He coined the term “The Latte Factor” as a metaphor for how we waste small amounts of money on small things. He maintained if we calculated the cost of our daily lattes and saved or invested that money instead, we could build up a sizeable nest egg. It made perfect sense to me, and luckily I never fell into that $5 per day trap of stopping for a fancy latte, never mind one that tastes like pumpkin.
I’ve mentioned before that I was also never a fan of pumpkin pie as a child. Lately, however, I’ve tried different pumpkin recipes to celebrate fall, like these Creamy Pumpkin Pie Overnight Oats. I’ve learned to love it!
We all like something sweet from time to time. Since I was in the mood for a snack cake this week, I made this Pumpkin Pecan Caramel Coffee Cake. I adapted a recipe from Jay’s Baking Me Crazy, and added my own touches by topping it with crunchy pecans and drizzling it with caramel sauce. It was a hit!
I used Bob’s Red Mill Superfine Almond Flour to make a cake with a light texture. If you don’t have this flour on hand, you could grind almond meal in your high-speed blender to make it finer. While the caramel sauce is not essential, it puts this cake over the top, and takes it from coffee time to dessert. So worth it!
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 4 eggs
- 1 cup Superfine almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup coconut flour
- 1/2 cup chopped pecans
- 2 tsp coconut sugar
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 2 tsp coconut oil
- 1/4 cup homemade caramel sauce for drizzling (or use store-bought)
- Heat oven to 325°F.
Line an 8 x 8 baking pan with parchment paper.
- Make the pecan topping first. In a small bowl, combine all ingredients (except the caramel sauce) and set aside.
- In a large bowl, combine oil, maple syrup, coconut sugar and pumpkin. Stir well.
- Add the eggs and beat until well combined.
- In a medium bowl, combine the finely ground almond flour, coconut flour, baking soda and spices.
- Add the dry ingredients to the pumpkin mixture and stir just until combined.
- Spread in prepared pan. Top with pecan crumble.
- Bake at 325°F. for 45 - 50 minutes.
- Let cool completely. Drizzle with caramel sauce just before serving. (Click on Caramel Sauce photo below for recipe.)
Leftover pumpkin purée? Try these Creamy Pumpkin Pie Overnight Oats