Ingredients
Dry:
1 cup all-purpose flour or gluten-free flour
1/2 cup almond flour
1/4 cup brown sugar
1/4 cup cane sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Wet:
1/2 cup sour cream or greek yogurt
1/3 cup melted coconut oil (or butter)
2 tbsp orange juice
1 tsp vanilla extract
zest of 1/2 orange (save the other half for the glaze!)
2 eggs
For topping-
1/2 cup chopped pecans
1/2 cup sugar
1 tsp cinnamon
2 tbsp all-purpose flour
2 tbsp melted coconut oil (or butter)
Instructions
- Preheat oven to 350. Grease a square baking dish (I used a 9×9″ in the photos, so they’re a little thinner- an 8×8″ will produce a thicker cake!).
- In a small bowl, combine flours, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large bowl, whisk wet ingredients until combined.
- Fold dry ingredients into wet (do not overmix)- mixture will be fairly thick. Spread into baking pan.
- To make topping, combine chopped pecans, sugar, cinnamon and flour in a small bowl. Stir in coconut oil to make a crumble. Top batter with crumble.
- Bake in oven for 28-30 minutes for a larger (9×9″ pan) or 30-35 for a smaller (8×8″ pan), until a toothpick comes out clean. Let cool and drizzle with glaze.
Notes
For glaze:
1/4 cup eggnog
1 cup powdered sugar
zest of 1/2 orange
1. Whisk eggnog and orange zest. Using a mixer or by hand, slowly whisk in powdered sugar until a glaze forms. If desired, chill in fridge to thicken.