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Nutty Pecan Sticky Bun Cake

  • Author: Laura
  • Total Time: 1 hour
  • Yield: 9 servings 1x


A decadent breakfast or dessert treat with vanilla cake and a gooey caramel and nut topping.



2 sticks unsalted butter, room temperature

2 cups pecans (or walnuts or almonds or hazelnuts or a mixture … you get the idea)

¾ cup coconut sugar

1/3 cup pure maple syrup

¼ cup heavy cream

1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon sea salt

½ teaspoon ground cardamom

½ cup maple sugar

2 large eggs

1/3 cup heavy cream

1/3 cup milk (I used almond)

2 teaspoons vanilla bean powder


Preheat oven to 350 degrees F, 325 degrees F convection.  Butter an 8 or 9 inch square pan.  I have also doubled this for a 9 by 13 pan.

Make the caramel.  In a large microwave safe bowl, place 1 stick of butter with the coconut sugar, maple syrup, and ¼ cup of heavy cream.  Microwave on high for 1 minute.  Stir and microwave on high an additional minute.  If the mixture is not bubbling, continue to microwave in 30 second increments until it is.

Pour into the prepared pan, sprinkle with the pecans, and make the batter.  In a large bowl, cream the remaining stick of butter with the maple sugar until light and fluffy, using a whisk or hand or stand mixer.  Beat in the eggs, one at a time.  Add the flour, salt, and cardamom.  Slowly incorporate the cream and milk, finishing with the vanilla as the batter comes together.

Dollop the batter over the pecans and spread into an even layer.  Bake about 40 minutes until a toothpick inserted in the center comes out clean or with a few crumbs.  Cool for 10 minutes.

Carefully invert the cake onto the serving platter of your choosing.  Serve warm or store at room temperature up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, up to 3 months.  Reheat in the microwave with extra sauce if possible.


Recipe adapted from The Kitchn

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes