Crème Fraîche Coffee Cake (Gluten-free)
Makes 8 Servings | 20 Min. Prep | 35 Min. Cooking
2 cups Gluten-free Flour
1/2 tsp Sea Salt
1 tsp Baking Powder
3/4 tsp Baking Soda (aluminum free)
1/2 cup Grass-fed Butter
1 cup Coconut Sugar
2 tsp Alcohol-free Vanilla Extract
1 cup Crème Fraîche
1 1/2 cups Pecans, finely chopped
2/3 cup Coconut Sugar
1 Tbsp Cinnamon
1/4 tsp Sea Salt
3 Tbsp Grass-fed Butter, melted
3 mixing bowls
8 x 8 baking dish
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 8-inch baking dish.
Mix the topping by combining all crumb topping ingredients (pecans, 2/3 cup coconut sugar, cinnamon, salt, and melted butter) in a medium bowl. Mix thoroughly until well combined.
Prepare the cake batter. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
In another bowl, mix together butter and coconut sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth. Whisk in second egg until thoroughly incorporated. Add vanilla and creme fraiche. Whisk again.
Add the dry flour mixture to the wet mixture and whisk until until the flour is fully incorporated, but do not over mix.
Spread half of the batter evenly into the bottom of the prepared baking dish.
Scatter about half of the crumb mixture over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute. If needed, use dampened fingers to spread the batter so you do not disturb the crumbs.
Top with the rest of the crumb mixture. Lightly press the crumbs into the batter.
Bake for about 30 to 35 minutes until done and a toothpick inserted on the middle comes out clean.
Let cool slightly before serving.
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