Not overly sweet, but absolutely delicious with that perfect nutty flavor, this Grain Free Pecan Praline Coffee Cake hits the spot! Make it for brunch or dessert and fill your cup!
I don’t think you necessarily have to be team pumpkin or team pecan, but if we’re choosing…. PECAN 100%! I look forward to all things pecan in the Fall and since the dew point has dropped below 500%, I’m down for baking. I had been thinking about making a sour cream coffee cake for awhile and finally carved out time to do just that.
Our friend and houseguest for the month has a cinnamon allergy. Like a legit lip tingling, anaphylaxis cinnamon allergy. So yes, while coffee cake and cinnamon are best friends, the ER is not on my agenda so Imma skip right over that ingredient. Fortunately, there are lots of ways to make a coffee cake scrumptious.
I posted my pecan pie recipe not long ago and it got me to thinking. Maybe I’ll skip the streusel and cinnamon and Epi pen this coffee cake and go straight to the salted, maple pecans. And that’s exactly what I did.
This is the perfect balance between ooey gooey and not too sweet. The praline topping definitely gives you that caramelized vibe, but the cake part is less sweet and won’t make you desperate for a glass of milk or a dentist.
If you’re ready for some Fall vibes but pumpkin just isn’t your thing, I got you boo. I think this coffee cake will hit the spot and have you sharing the recipe with all your friends. Side note: makes the perfect sustenance for November 3rd. We’re gonna need to carb load.
PrintGrain Free Pecan Praline Coffee Cake
Ingredients
For the cake base:
- 4 tablespoons ghee or butter
- 1/3 cup maple syrup (more if you want sweeter)
- 3 eggs
- 1 cup cassava flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup sour cream
For the topping:
- 2 cups pecan pieces
- 1/3 cup coconut sugar
- 2 tablespoons ghee or butter
- 3 tablespoons water
Instructions
- Preheat your oven to 350F and set a 9×9″ greased casserole dish aside
- Now add your praline ingredients in a skillet over medium heat
- While those ingredients heat up, mix the batter for your cake in a medium bowl
- Once the cake batter is done, set it aside until your pecans are ready
- Cook your pecans for about 5-10 minutes, shifting them regularly until the water evaporates and the sugar and nuts caramelize
- Once they do, take 1/2 cup of the pecan mixture and add it to the cake batter
- Spoon the cake batter into your casserole dish and then spoon the remaining praline mixture on top
- Bake for 20-25 minutes or until an inserted toothpick comes out clean
Cassava flour? Really? How many different flours can I have?!! Can I use almond flour? Coconut flour? Tapioca flour? Already have those!!
Not sure, if you experiment let me know. I use cassava for almost all my baked good recipes.
Sub for that sour cream?
There are some dairy free sour creams on the market you can use!
I needed this to be more diabetic friendly and had a bunch of pecans to use up. I did sub almond flour, 1 cup. I used swerve granular in making the pecans, equal parts. I’d caution that once it starts to set it goes from “almost there” to burned in seconds. For the maple syrup I subbed in 1/2 cup brown sugar swerve and added a little cinnamon. It’s definitely sweet and I probably would do the 1/3 cup brown sugar swerve next time, but a few conversion lists said to increase. I haven’t made a lot of desserts with almond flour, or swerve, but this one definitely has the best texture and flavor. My husband said it was really, really good. He doesn’t usually go for cakes so that’s high praise. I’ll be making this at the holidays for sure!
★★★★★