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2/3 cup light brown sugar 1 tablespoon flour 2 teaspoon cinnamon 1/4 cup butter, cold and diced 1 cup pecans, chopped and crushed
Filling Mix:
9″ x 9″ cake pan, greased 1/2 cup CannaButter or canna coconut oil, softened 1 cup sugar 2 eggs 2 cups CannaFlour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees. 2. Start the crumb topping by mixing brown sugar, flour, and cinnamon together. 3.Add the diced butter butter and use hands to form a crumb mixture. Mix in the pecans. Set crumb mixture aside. 4.Cream together the CannaButter/coconut oil and sugar. Add the eggs and mix until light and fluffy. 5.Mix the CannaFlour, baking soda, baking powder, and salt together in a separate bowl. 6.Slowly add the dry mixture to the egg mixture, alternating with sour cream. Continue process until all ingredients are mixed and batter is smooth. Stir in vanilla extract. 7.Pour the batter into the greased cake pan. 8.Sprinkle the crumb mixture over the top of the whole cake. 9.Bake in oven for 40-45 minutes, or until toothpick comes out clean. -Allow cake to cool 5-10 minutes before cutting and serving.
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