Pecan cake

By Sari Huhtala

This is a delightfully rich pecan cake made with spelt flour and coconut oil, and never disappoints. I divide the cake into six portions and freeze each portion, then thaw and serve when company stops in. It’s perfect for an afternoon coffee break.

• 2 cups spelt flour

• 1 tbsp baking powder

• 1 cup coconut oil

• 1 cup sour cream

• 1 1/4 cup coconut sugar

• 2 eggs

• 1 tbsp vanilla extract

Topping:

• 1/4 cup coconut sugar

• 1 cup chopped pecans

• 1 tsp cinnamon

• 2 tsp butter, melted

Preheat oven to 350 degrees F. Line a 9X13-inch pan with parchment paper.

Cream coconut oil and coconut sugar. Add sour cream, eggs and vanilla. Mix well. Add spelt flour and baking powder. Mix well. Pour into pan and spread evenly. For the topping, combine chopped pecans, coconut sugar and cinnamon in a bowl. Melt 2 tsp of butter and add to pecan mixture. Mix well, then spread over top of cake. Bake for about 30 to 35 minutes, or until toothpick inserted comes out clean.