Organic Pecan Crumble Coffee Cake with Smooth Dulce De Leche Drizzle
Give your coffee cake a delicious twist! This Organic Pecan Crumble Coffee Cake is layered with a sweet cinnamon crumble, chewy pecans, and a rich dulce de leche drizzle. Made with an organic Utopihen Farms pasture-raised egg, this tender coffee cake is just as delicious for breakfast as it is for an afternoon treat or dessert.
Prep Time
25 Mins
Cook Time
30 Mins
Serves
9
Ingredients
Coffee Cake (gets divided in half):
- 5 Tablespoons organic butter – room temperature
- 3/4 cup organic whole cane sugar
- 1 Large Organic Utopihen Pasture Raised egg – room temperature
- 2 cups organic cake flour
- 3/4 cup organic almond milk
- 3 teaspoons organic baking powder
- 3 teaspoons organic vanilla extract
- 1/2 teaspoon organic sea salt
Crumble (gets divided in half):
- 1/2 cup + 1 Tbsp organic whole cake sugar
- 6 Tablespoons organic cake flour
- 4 Tablespoon organic butter – melted
- 3 teaspoons cinnamon
- 1/2 cup organic chopped pecans (for the second half of the crumble)
Dulce De Leche Drizzle:
- 1 can organic dulce de leche, about 14 ounces.
- 2 Tablespoons milk
Preparation
- Preheat oven to 350º F.
- Line 8×8 pan with parchment paper, set aside.
- Cream the sugar and butter together.
- Add egg and vanilla, mix until combined.
- In medium bowl add the flour, baking powder and salt. Stir to combine.
- Add flour mixture to butter mixture and mix on low, alternate with almond milk but end with the flour mixture. Mix just until combined.
- To make the crumble, combine all ingredients (except the pecans) in a small sauce pan. Mix until mixture resembles very wet sand.
- Pour half the batter into the pan and spread evenly, it will seem like not enough but it is.
- Sprinkle half the crumble mixture over the batter. You can use a spoon or your fingers. It will drop in small clumps, this is normal.
- Pour remaining batter on over top of crumble layer and spread evenly.
- Pour the pecans into the remaining crumble mixture and mix well. Sprinkle over the top of the batter.
- Bake 25-30 minutes.
- Let cool 20 minutes.
- In a small sauce pan mix the dulce de Leche and milk over low heat until your dulce de Leche is pourable. Add more milk if needed but only in small quantities until desired consistency is achieved.
- Drizzle over coffee cake and serve.
