Preheat your oven to 350 degrees and line a 9 inch baking dish or cake pan with parchment paper

In a large bowl, whisk together the eggs, cashew butter, 1/4 cup coconut sugar, and vanilla extract. In a smaller bowl, combine the 1/2 cup almond flour, tapioca flour, baking soda, salt, 2 tsp cinnamon plus the nutmeg and allspice.

Stir the shredded apples into the cake mixture and pour the batter into the parchment lined baking dish.

To make the crumb topping, combine all ingredients except the pecans in a small bowl and blend with a fork or pastry blender until combined, then stir in the pecans.

Top the unbaked coffee cake generously with all of the crumb topping, then bake in the preheated oven of 20 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the caramel sauce. In a small saucepan over medium heat, whisk together the coconut cream and coconut sugar, stirring as it melts. Bring to a boil, stirring, then lower the heat if needed to a strong simmer (the mixture should continue to bubble) and continue to stir and cook for 5-10 minutes until the mixture becomes thick, syrupy, and deep golden brown. Remove from heat and stir in the vanilla and sea salt.

Once cake is done, remove and transfer carefully to a wire rack by holding both ends of parchment paper. Allow both the cake and caramel sauce to cool completely before drizzling caramel over the top to serve. Store leftover caramel in a sealed container in the refrigerator for up to 4 days. Enjoy!