The one I made today (in the pic) was the kid-friendly recipe so it is a darker color because of some darker honey I used. I used coconut milk and expeller pressed coconut oil. In the topping, I used mostly pecan meal + some ground walnuts for a little more crunch. I used Penzey's brand cake spice... which is a mix of cinnamon, star anise, nutmeg, allspice, ginger, and cloves. I love the taste of this spice. If you don't have cake spice, just use more cinnamon.
TIP: If you are making this with coconut oil, make sure your egg yolks are room temperature OR beat quickly the egg yolks and oil first so that it doesn't harden back up on you and mess up your batter. This has happened to me countless times, then I have to wait for the whole batter to get above 72˚F to get it blended well.