Pumpkin Pie Coffee Cake

I love fall! Everything about fall is wonderful, and this year in the Pacific Northwest it is even better than normal because we have not had rain in months! The fall feeling has started translating into my kitchen as well, so when I had a brunch to bring a 'baked item' to I took the opportunity and ran. Here is what I came up with, and it was a hit for Paleo and non. Enjoy!

Pumpkin Pie Coffee Cake
Cake:
1/2 C canned Coconut Milk
3 Eggs
1/4 C Honey
1 C Pumpkin (I used fresh that I made into puree, but canned will work)
2 Tbsp Vanilla
3 C Almond Flour
1 C Arrowroot Powder
1 tsp Baking Soda
1/2 tsp Salt
2 Tbsp Cinnamon
1/2 tsp Ginger

Topping:
1/3 C Coconut Oil (solid)
1/2 C Pecans
3 tsp Cinnamon
1 Egg

Preheat oven to 325. Grease a 9 X 12 baking dish with coconut oil. (I put about a tsp of coconut oil and place the pan in the oven while it preheats, then just swirl it around to get it coated.)  In a stand mixer, combine the wet ingredients for the cake. Turn the mixer to medium till the ingredients are incorporated and smooth.

 In a small separate bowl combine the dry and add it into the wet ingredients in the mixer. Mix until the batter is smooth.

Transfer the batter into the greased baking dish.

Place topping ingredients into  the stand mixer and allow them to come together into a chunky topping.

Dollop topping onto the batter and use a knife to roughly incorporate it.

You want streaks, of the topping, not blended in.

Place cake into preheated oven for about 35 minutes or until a toothpick comes out clean.

Allow cake to cook and enjoy!