Perfectly moist and fluffy apricot almond coffee cake made with almond flour. Enjoy a tart burst of apricot with a sweet almond crumble topping, and a moist fluffy cinnamon-scented cake. This delicious healthy coffee cake recipe is grain-free and refined sugar-free.
Preheat oven to 350° prepare an 8x8 baking dish or use parchement paper
In a medium bowl combine ingredients for the crumble topping. Your ghee should not be melted and the crumble should be clumpy. Use a spoon or two forks to combine. Place the bowl in the refrigerator until you are ready to use it.
In a large bowl whisk together dry ingredients, set aside.
In a medium sized bowl whisk together wet ingredients until well combined, except apricot jam!
Combine wet ingredients with dry ingredients and stir to combine.
Pour batter into prepared pan, top with apricot jam, and top with crumble topping.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake for 20 minutes, remove from the pan and serve. Top with powdered sugar (optional)
HOW TO STORE LEFTOVERS:Store leftovers in a sealed container for 4-5 days. Almond flour baked goods tend to get a bit mushy when not exposed to air, so you can also store on a plate with loosely tented foil.JAM REPLACEMENTS:If you don't like apricot jam feel free to use any flavor that you love, strawberry, raspberry, or even orange marmalade would be delicious.