Newfangled Coffeecake

This is not sour cream coffeecake, although it looks very similar. 

Rather, it is a pretender with big elbows that has muscled its way in and taken over the coffee hour at our house.

I call it Newfangled Coffeecake.  The dough is made with almond and coconut flours, and sweetened with honey.  Ground pecans, cinnamon, honey and coconut oil make up the streusel.  

There’s no point in comparing this cake-gone-nuts with my good old sour cream coffeecake of the past, a dairy-sugar-white flour-trans-fat bomb that tasted heavenly.  No, because I taught my kids “there’s no comparison without injury,” and I don’t want any trauma.  Rather, Newfangled Coffeecake is its own thing.  And we love it.