Ingredients
Units
Scale
For the streusel:
- 2/3 cup brown sugar (I used Swerve)
- 1 cup almond flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 8 tablespoons butter, cold, cut into 1” pieces
- 1/2 cup toasted pecans, chopped
For the cake:
- 2 boxes Simple Mills Pumpkin Muffin & Bread Mix
- 6 eggs
- 1 1/2 cups water
- 1/3 cup melted coconut oil
- 1/2 tablespoon ground ginger
- 1 teaspoon vanilla extract
For the glaze:
- 1 1/2 cups confectioners’ sugar (I used Swerve) sifted to remove any lumps
- 3 to 4 tablespoons milk, almond milk, or water
Instructions
For the streusel:
- In a medium bowl, combine the sugar, flour, cinnamon and salt.
- Using your fingers, rub in the butter until the mixture is damp and crumbly. Stir in pecans and set aside.
For the cake:
- Preheat the oven to 350 degrees.
- Whisk together the eggs, water, and oil.
- Add bread mix, ginger, and vanilla and whisk just until blended.
- Spray a bundt pan with nonstick spray, then add half of the streusel in an even layer on the bottom of the pan. Top with half the cake batter, spreading evenly. Add the remainder of the streusel in an even layer, then top with the rest of the cake batter.
- Bake for one hour or until the edges of the cake are pulling away from the sides of the pan.
- Cool for 15 minutes, then remove from pan and let cool completely.
For the glaze:
- Place the powdered sugar in a medium bowl and slowly stir in the milk, a little at a time, to make a smooth, pourable glaze. Drizzle over the top of the cake and let set up.