Almond Flour Cinnamon Coffee Cake

Ingredients:

Crumble Topping:

• 1/3 cup organic coconut palm sugar (70 g)
• 2/3 cup almond flour (80 g)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 3 tablespoons avocado oil (45 ml)

Coffee Cake:

• 2 cups almond flour (240 g)
• 2 teaspoons cinnamon
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 tablespoon maple syrup
• 1 tablespoon avocado oil
• 1 tablespoon milk
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup Greek yogurt (120 g) (or 1/4 cup olive oil, 60 ml, for a dairy-free option)

Directions:

1. Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper for easy removal.
2. Make the Crumble: In a medium bowl, combine the coconut palm sugar, almond flour, cinnamon, sea salt, and avocado oil. Mix with your hands until the mixture forms clumps resembling damp sand. Set aside.
3. Mix the Batter:
   
   • In a large bowl, whisk together the eggs, maple syrup, avocado oil, milk, vanilla extract, and Greek yogurt until smooth.
   • In a separate bowl, combine the almond flour, cinnamon, baking powder, and sea salt.
   • Add the dry ingredients to the wet ingredients, whisking until the batter is smooth.
4. Pour half of the batter into the prepared pan, smoothing it out evenly. Sprinkle half of the crumble mixture over the batter. Layer the remaining batter on top and finish with the rest of the crumble.
5. Place the pan in the oven and bake for 35-45 minutes. Check for doneness by inserting a toothpick into the center-if it comes out clean and the cake no longer jiggles, it's ready.
6. Let the cake cool completely in the pan before slicing it into squares. Enjoy your delicious, wholesome creation!