Pumpkin Spice Coffee Cake
This festive pumpkin spice flavored coffee cake is surprisingly light and tender, and topped with an old fashioned streusel crumb topping. Pureed pumpkin helps add moisture and body to the gluten-free flours. A favorite of ours for autumn holiday baking, this is also the perfect cake to bake the night before Christmas. It is also divine served warm from the oven on a rainy day. Just because.
Pumpkin Spice Coffee Cake
1 1/3 cups light brown sugar
1 cup GF oat flour or sorghum flour
3/4 cup almond or hazelnut flour
3/4 cup cassava starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons gelatin or 1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 cup canned pumpkin puree
3 large organic free-range eggs, beaten
1/2 cup organic coconut oil
1 tablespoon bourbon vanilla extract
For streusel topping:
1/3 cup organic light brown sugar
3 tablespoons GF oat flour or sorghum flour
3 tablespoons organic coconut oil
2-3 tablespoons chopped walnuts or pecans (may omit)
1-2 teaspoons ground cinnamon
1. Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.
2. In a large mixing bowl, whisk to combine the dry ingredients for the cake batter.
3. Add in the pumpkin, beaten eggs, coconut oil, vanilla extract. Beat to combine. The batter at this point will be smooth and sticky, and not too thin. (Humidity affects flours, so you may need more liquid if the batter is too stiff. If so, add 1-2 tablespoons non-dairy milk.)
4. Scoop the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.
5. Make the streusel topping, combining the brown sugar, flour, coconut oil, chopped walnuts or pecans (if using), and cinnamon. Mix until sandy.
6. Spread the streusel topping on the cake. Lightly press down to even it out.
7. Bake in the center of a preheated oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the streusel from browning too much. Bake for another 10 to 15 minutes until the center of the cake is firm and a wooden pick inserted into the center emerges clean. Cool the coffee cake on a wire rack. Delicious served slightly warm.
The pumpkin and the eggs are the moisture in this cake recipe. It is not a thin batter, in fact it resembles muffin batter more than standard cake batter. If your batter ends up too stiff because you live in a drier climate, you may add a tablespoon or two of soy milk or rice milk.
I made this cake with fresh organic eggs, but I have always had wonderful luck baking with Ener-G Egg Replacer.
This cake may be baked the night before you wish to serve it. Cool the cake, and wrap for the next morning.
For on-the-go treats, slice leftover cake and wrap each piece in foil; freeze slices in a freezer bag.