Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, pecans salt, cinnamon and coconut oil. Mix until combined and crumbly. Set mixture aside until needed.
Preheat oven to 325° and line a 8×8 or 9×9 square pan with parchment paper. Set aside.
325° 9x9 38-40 min
combine the ghee and coconut sugar together. Add in the eggs and then sour cream. Add in the maple syrup and vanilla and mix well. Add in the dry. Half into pan, half of crumb, rest of batter, rest of crumb.
Make the cake. In a large bowl, combine the ghee and coconut sugar. Add in the eggs and then sour cream and mix well. Add in the maple syrup and vanilla and mix again. Add in the almond flour, coconut flour, baking soda and salt and stir well, until no dry spots remain. Scoop half on it into the prepared pan, top with half of the crumb, spreading evenly and then spoon on the remaining batter evenly. Top with the remaining crumb and bake 38-40 minutes.
Make the glaze. Make sure the coconut butter is soft first. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over coffee cake.
Store cake covered in the fridge to keep fresh.