Pumpkin Fritter Coffee Cake

Method

1. 1PrepHeat the oven to 350°F (175°C). Oil the cake pan and line the bottom with a parchment round, leaving two strips overhanging as handles.
2. 2Make the streuselMix the almond flour, oat flour, coconut sugar, pecans, cinnamon and salt. Drizzle in the avocado oil and pinch into clumps. Refrigerate.
3. 3Make the ripple pasteStir the coconut sugar, cinnamon and avocado oil into a thick paste.
4. 4Whisk the dry mixWhisk all the dry mix ingredients together until evenly combined.
5. 5Blend the wetBlend the pumpkin, cottage cheese, eggs, coconut sugar, avocado oil and vanilla in the Vitamix on high for 45 seconds, until no curd remains. Any curd left becomes wet pockets in the crumb.
6. 6Make the batterFold the dry mix into the wet until no streaks remain. Rest 10 minutes so the flours hydrate.
7. 7LayerSpread half the batter in the pan, dot with half the ripple paste and swirl. Repeat with the remaining batter and paste, swirling shallowly. Scatter the cold streusel over the top.
8. 8BakeBake 50 to 55 minutes, until a skewer in the center comes out with moist crumbs and no wet batter. Tent with foil at 30 minutes if the pecans are darkening. Trust the skewer, not the color: the top looks done well before the middle sets.
9. 9CoolCool in the pan 20 minutes, then lift out by the parchment onto a rack.
10. 10Maple finishWarm the maple syrup with the cinnamon until loose and steaming. Brush it over the cake while it is still warm so it soaks in, then sprinkle with flaky salt.