Caramel Apple Pumpkin Coffee Cake

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For the Caramel Apple Pumpkin Coffee Cake

  • 1 16oz can organic pumpkin, or equivalent fresh roasted pumpkin
  • 1/2 c almond butter
  • 4 eggs (I use local Sugar Plum Ranch eggs)
  • 1/4 c liquid coconut oil
  • 1 c almond meal
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 small apples, cored and diced small. I do not peel.
  • 2 tbsp OMGhee
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom spice

For the Caramel Glaze (See Deliciously Organic’s Caramel Apple Coffee Cake– I altered mine a bit)

  • 1/4 c unsalted Kerrygold grassfed butter
  • 1/2 c Grade B maple Syrup
  • 1 tsp coconut sugar
  • 1/2 c full fat coconut milk, canned and organic
  • 1/8 tsp coarse sea salt

STEP 1: CARAMEL GLAZE HOW TO

Melt butter in a small sauce pan, I liked stainless steel for this. Slowly add in the maple and whisk, bringing to a boil, add in the coconut sugar. Whisk for about a minute or two on medium-high. Add in coconut milk, again whisking and bringing to a boil. It is ready when it starts to stick to a spoon. Add in salt, for a tangy surprise. Separate into two equal portions.

Step 2: COFFEE CAKE HOW TO : Preheat oven to 350F; Grease a round 10″ cast iron, baking dish or round cake pan.

Take apples and sautee in ghee and cinnamon + cardamom until tender.  Mix into all the other ingredients in a bowl and get to a nice smooth consistency. It will be thick, but should be smooth. To your super greased pan, add a layer of coconut sugar, about 2-3 TBSP coconut sugar. Then taking half of your caramel glaze from above, coat the baking dish with your caramel, saving the remaining portion for later.  Add your “cake batter” to the SUPER duper greased pan with sugar and caramel glaze. gently using a spatula to round it out to the edges of the pan,  and put in the oven for 30 minutes. Allow to rest out of oven for at least 10 minutes. Go around the edges with a knife or spatula and flip it upside down onto a plate. Drizzle your remaining caramel gaze to the top. Serve warm and enjoy. I loved this with a warm cup of coffee and bacon for breakfast.

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