Gluten-Free Cranberry Pecan Coffee Cake

INGREDIENTS:

Streusel Topping:

1/3 cup almond flour

1/3 cup chopped pecans

2/3 cup rolled oats

1/3 packed light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

4 tablespoons unsalted butter, melted (or vegan butter)

Coffee Cake:

2 1/2 cups paleo flour blend

1/4 cup oat flour

1/4 cup Garden of Life Raw Organic Vanilla Protein Powder

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, softened (or vegan butter)

1/3 cup light brown sugar

1/3 cup granulated sugar

4 large eggs (room temperature)

3/4 cup almond milk

¾ cup cranberries (fresh or frozen)

2 teaspoons orange zest

Optional: powdered sugar

INSTRUCTIONS:

Preheat the oven to 325°F. Grease a bundt pan or 9" cake pan with cooking spray.

Make the streusel topping by combining all ingredients in a small bowl. Mix until well combined. Set aside. 

To make the cake batter, combine the paleo flour, oat flour, protein powder, baking powder, and salt in a medium bowl. Mix well. In the bowl of an electric mixer, cream together the butter and sugars. Beat in eggs, one at a time, until smooth and creamy. Add the flour mixture to butter mixture, and mix until just combined. Add milk and beat until smooth. Fold in cranberries and orange zest.

Pour batter in the prepared pan, and sprinkle the streusel evenly over the top of the cake batter.

Bake 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Remove coffee cake from oven and allow to cool for 20 minutes. Dust with powdered sugar, as desired, and enjoy!