Pumpkin Coffee Cake

Crumb Topping

• 2/3 C blanched almond flour
• 6 T coconut sugar
• 1/4 C grass-fed butter, cold and diced (use cold ghee if dairy free)
• 1 T cinnamon
• 1/4 tsp sea salt

Pumpkin Cake

• 3/4 C blanched almond flour
• 3 T coconut flour
• 1/2 C tapioca flour
• 1/2 C coconut sugar
• 1 T baking powder
• 1/4 tsp sea salt
• 1 T pumpkin pie spice
• 1 C pumpkin puree
• 1/4 C melted grass-fed butter or ghee
• 2 tsp vanilla extract
• 2 eggs

1. Preheat the oven to 350 degrees and grease a 9x9 baking pan. You can also line the bottom of the pan with parchment paper to ensure the cake doesn't stick.
2. To make the topping: add ¾ cup almond flour, 6 tablespoons coconut sugar, 1 tablespoon cinnamon, ¼ teaspoon sea salt, and ¼ cup diced cold butter to a small bowl. Use a pastry blender or fork to cut the butter into the mixture until you have a crumbly texture. Place the topping in the refrigerator while you prepare the cake batter.  
3. To make the cake: in a large bowl, whisk the almond flour, coconut flour, tapioca flour, coconut sugar, baking powder, sea salt, and pumpkin pie spice until there are no lumps. Set aside.
4. In a small bowl, whisk together the pumpkin puree, melted butter, vanilla extract, and eggs until thoroughly combined.
5. Add the wet ingredients to the dry ingredients and whisk until thoroughly mixed. Do not over-whisk, or your cake will have a chewy texture.
6. Pour the batter into the greased pan and use a spatula to spread it evenly. The cake mixture will be thick.
7. Sprinkle the crumb topping over the cake batter and place in the oven to bake for 30-35 minutes. A toothpick in the center should come out clean when the cake is done.