This pumpkin bread crumb cake is described as amazing and perfect for devouring after fasting, featuring a delightful combination of pumpkin, almond flour, and a sweet crumb topping.
Combine all main cake ingredients (1.5 cup almond flour, 2 tsp baking powder, 1/3 cup coconut sugar, 1 tsp vanilla, 3/4 cup pumpkin purée, 1 tsp cinnamon, 1/4 cup apple sauce) and pour into a pan. For the crumb part, combine 1/4 cup oats, 2 T almond flour, 1 tsp cinnamon, 1 tsp vanilla, and 1 T apple sauce. Sprinkle the crumb mixture over the cake batter in the pan. Bake at 350 degrees Fahrenheit for about 45-55 minutes or until the crumb part is browned.
