Description
Indulge in the warmth of fall with this Gluten-Free Pumpkin Coffee Cake, a delightful treat that perfectly balances moist, fluffy texture with rich pumpkin spice flavors. Ideal for cozy brunches, festive gatherings, or as a comforting afternoon snack, this cake is adorned with a crunchy cinnamon sugar streusel topping that adds both visual appeal and deliciousness. Easy to prepare and gluten-free, it ensures everyone can enjoy a slice of autumn goodness.
Ingredients
Scale
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 cup butter (or dairy-free alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pure pumpkin
- 1 teaspoon ground cinnamon for streusel
- ½ cup chopped walnuts for streusel
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In another bowl, cream the butter and sugars until fluffy. Add eggs and vanilla, mixing well.
- Gradually combine wet and dry mixtures; fold in pumpkin until just incorporated.
- Prepare the streusel by mixing cinnamon and walnuts; sprinkle on top of the batter.
- Bake for 30–35 minutes until a toothpick comes out clean. Cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg