CINNAMON COFFEE CAKE (gf + df)🎄☕️🍰

1. Preheat oven to 350F. Line an 8”x8” or 9”x9” baking dish with parchment paper.
2. In a small bowl, whisk the eggs, 1/3 cup melted coconut oil, maple syrup, and vanilla extract together.
3. In a large bowl, stir the almond flour, tapioca flour, cinnamon, baking powder and salt together.
4. Pour the wet mixture into the large bowl with the flour mixture and stir until completely combined.
5. Add the crust toppings (raw pecans, coconut sugar, 3 tbsp melted coconut oil, 2 tsp ground cinnamon, pinch of salt) to a small bowl and stir until well combined.
6. Pour half of the coffee cake batter into the lined baking pan and smooth into an even layer.
7. Sprinkle half of the pecan crust topping on top of the batter.
8. Pour the remaining coffee cake batter and smooth into an even layer.
9. Sprinkle the rest of the crust topping on top of the batter.
10. Bake for 30-35 minutes until the cake appears golden brown.
11. Allow cake to completely cool before slicing.
12. Store leftovers in the fridge for up to 5 days in a container.