Pecan Streusel Coffee Cake 5. September 2012 William Davis (1) This is about as decadent as it gets around here!Here’s a recreation of an old-fashioned coffee cake, a version with a delicious chewy-crunchy streusel topping.I’ve specified xylitol as the sweetener in the topping, as it is the most compatible sweetener for the streusel “crumb” effect and browning.Variations are easy. For example, for an apple pecan coffee cake, add a layer of finely-chopped or sliced apples to the cake batter and topping.Additional potential carbohydrate exposure comes from the garbanzo bean flour and molasses. However, distributed into 10 slices, each slice provides 7.2 grams “net” carbs (total carbs minus fiber), a perfectly tolerable amount. Be careful not to exceed two slices!Yield 10 slicesCake:2½ cups almond flour½ cup garbanzo bean flour1 tablespoon ground cinnamon1 teaspoon baking sodaSweetener equivalent to ¾ cup sugarDash sea salt3 eggs separated3/8 teaspoon cream of tartar1 tablespoon vanilla extract4 ounces butter, meltedJuice of ½ lemonTopping:½ cup almond flour¼ cup pecans, finely chopped1 tablespoon ground cinnamon½ cup xylitol1 tablespoon molasses6 ounces butter, cut into ½-inch widths, at room temperaturePreheat oven to 325º F. Grease bread pan.In bowl, combine almond flour, garbanzo flour, cinnamon, baking soda, sweetener, salt, and mix.In small bowl, whip egg whites and cream of tartar until stiff peaks form. At low speed, blend in egg yolks, vanilla, melted butter, and lemon juice.Pour liquid mixture into almond mixture and mix thoroughly. Pour into microwave-safe bread pan and microwave on high for 3 minutes. Remove and set aside.To make topping, combine almond flour, pecans, cinnamon, xylitol, and molasses in small bowl and mix. Mix in butterSpread topping on cake. Bake for 20 minutes or until toothpick withdraws dry.