So yummy on for Christmas Morning, or any time, for that matter. It's grain-free, dairy-free, but full of deliciousness!
SCD Gluten-free Caramel Pecan Coffee Cake
For the topping:
½ cup (1 stick) butter
½ cup honey
¾ cup chopped pecans
½ cup blanched almond flour
1 tsp. ground cinnamon
For the dough:
3 large eggs, well-beaten
¼ cup honey
¼ cup (½ stick) unsalted butter, melted
¼ tsp. apple cider vinegar
½ tsp. baking soda
¼ tsp. salt
3 cups blanched almond flour
Generously butter a 9" round cake pan and line the bottom with parchment paper. To make the topping, melt ½ cup butter and ½ cup honey together in a small saucepan. Bring the mixture to a boil and cook for 5 minutes. Pour the caramel into the cake pan. Scatter the pecans over the caramel. Set the cake pan aside.
In a small bowl, combine the ingredients for the spice mixture and set aside.
In a medium bowl, whisk together the beaten eggs, honey, melted butter, vinegar, baking soda, and salt. Stir in the almond flour until well-combined. Wet your hands a little; roll a heaping tablespoon of dough into a ball between your palms. Roll the dough ball in the spice mixture to coat it evenly. Place the dough ball in the cake pan on top of the caramel. Repeat with the rest of the dough, arranging the coated dough balls close together—you will end up with about 12. Flatten the tops of the dough balls a bit with moistened fingers when they are all arranged in
Bake at 325° F. for 30 minutes or until a toothpick inserted near the center comes out clean and the center seems firm. Loosen the edges with a table knife and invert the cake immediately onto a serving plate. Let the cake cool to room temperature and serve. The cake may be stored in an airtight container at room temperature for up to a week. It freezes well.
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Turtle Soup: Recipes for the Specific Carbohydrate Diet TM
from an SCD Mom
A beautiful, 84 page cookbook chock-full of delicious
especially designed by Beth Spencer for the
a gluten-free, grain-free, refined sugar-free, low-lactose way of cooking and eating.