Ingredients
Cake
- 3 cups almond flour
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp Allspice
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup melted coconut oil
- 1 cup maple syrup
- 2 tsp vanilla
Yummy Crumb topping
- 1½ cups almond flour
- 1 cup coconut sugar
- ½ cup melted coconut oil
- 2 tsp cinnamon
- 1 tsp allspice
Instructions
- First, preheat oven to 350F and prep your 10 or 12-inch Versa Skillet with a touch of coconut oil, if wanting to omit oil complete you can used parchment paper as well.
- Next, in a medium bowl, mix almond flour, baking soda, cinnamon, allspice and salt. In a separate larger bowl, whisk together eggs, cocnut oil, maple syrup, and vanilla until thoroughly combined.
- Time to add the dry ingredients to wet and stir rapidly until mixture are well combined. Pour into your Xtrema dish of choice.
- Time for the topping! In a bowl, toss together all the ingredients for the crumb topping and make sure mixture is well combined. Generously sprinkle the topping over top of the cake batter until even spread through entire cake top.
- Time for the oven! Bake in oven for 50-55 minutes or until a baking tool or toothpick comes clean with no batter, this will ensure its baked all the way through.
- Let your crumb cake cool at least 20-30 minutes before serving.
- Serve this cake any time of day, breakfast, snack ot after dinner with your favorite cup of tea with your fully ceramic retro teapot from Xtrema Cookware! This cake will last on the counter for 24-48 hours or up to 4 or 5 days in the fridge. You can always freeze this too so you can pull it out at any time!
- Enjoy!
