Almond Flour Coffee Cake with Sour Cream

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with parchment paper.
2. In a small bowl, whisk together 50g almond flour, coconut sugar, and cinnamon.
3. Stir in the melted coconut oil until the mixture resembles wet sand with small clumps. Set aside.
4. In a large bowl, beat the eggs and maple syrup until the mixture is pale and slightly frothy.
5. Stir in the sour cream and vanilla extract until smooth.
6. In a separate bowl, sift together 250g almond flour, baking powder, baking soda, and salt to remove any lumps.
7. Gradually fold the dry ingredients into the wet batter, stirring just until combined.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Evenly sprinkle the cinnamon crumble across the surface, pressing very lightly so the topping adheres.
10. Bake for 35-40 minutes, or until the edges are mahogany-colored and a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before slicing.