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Sticky Bun Pumpkin Spice Cake | Get Inspired Everyday!

Sticky Bun Pumpkin Spice Cake


  • Author: Kari
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

This ultra moist, perfectly spiced pumpkin cake, topped with a caramel pecan sticky bun topping will keep you coming back for more!


Scale

Ingredients

1 1/2 cups fine almond flour

1/3 cup tapioca starch, (sometimes called flour)

1/3 cup coconut sugar

1 1/2 Teaspoons baking powder, see notes

1 1/2 Teaspoons ground cinnamon

1/4 Teaspoon ground nutmeg

Pinch of ground cloves

1/4 Teaspoon ground sea salt

3 Tablespoons melted ghee, butter, or coconut oil

1/2 cup pumpkin purée from the can, (no added spices, just plain pumpkin)

1 egg

2 Teaspoons vanilla extract

Pecan Sticky Bun Topping:

3/4 cup raw pecan halves

1/4 cup caramel sauce, or (Homemade Double Coconut Caramel Sauce)

1 Teaspoon vanilla extract

Pinch of sea salt

3 Tablespoons melted ghee, butter, or coconut oil


Instructions

Preheat the oven to 350ºF and lightly grease an 8″ square baking pan. Cut 2 strips of parchment paper the width of the baking pan, then place them into the pan crosswise.

In a medium sized mixing bowl, combine the almond flour, tapioca starch, coconut sugar, baking powder, cinnamon, nutmeg, cloves, and sea salt until no lumps remain. Add the melted ghee/butter/coconut oil, pumpkin purée, egg, and vanilla. Mix until just combined, and set aside.

For the pecan sticky bun topping, mix together the pecans, caramel sauce, vanilla, sea salt, and ghee/butter/coconut oil and pour the mixture into the lined baking pan.

Carefully pour/spread/dab the cake batter evenly over the top of the pecan sticky bun topping with a spatula.

Bake the cake until it’s puffed in the middle and a toothpick inserted into the middle comes out clean, 20-25 minutes.

Remove the cake from the oven, and let it cool on a cooling rack for at least 10 minutes. Then using a second cooling rack placed over the top of the cake pan, carefully invert the cake onto the second cooling rack.

Using oven mitts, remove the pan from the cake, pulling away the parchment paper being careful not to break the cake. It should come out easily, if it’s not, let it sit for a few more minutes cooling before you try removing the pan again.

Serve warm or at room temperature. This cake is best the first day, but leftovers can be frozen and lightly reheated to serve.

Notes

Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.

  • Category: Cakes
  • Method: Baking
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