Gluten-Free Pumpkin Crumb Cake
This pumpkin flavored coffee cake is light and tender, topped with a cinnamon laced streusel crumb topping. It is also divine served warm from the oven.
Ingredients:
1 1/3 cups light brown sugar
1 cup brown rice flour or sorghum flour
3/4 cup almond or hazelnut flour
1/2 cup tapioca starch
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3 large eggs
1/2 cup oil
1 tablespoon vanilla extract
For streusel topping:
1/3 cup organic light brown sugar
3 tablespoons brown rice flour or sorghum flour
3 tablespoons oil
2-3 tablespoons chopped walnuts or pecans (may omit)
1 teaspoon ground cinnamon
Preheat the oven to 350ºF. Grease a 9-inch deep cake pan or baking dish.
In a large mixing bowl, whisk to combine the dry ingredients: light brown sugar, brown rice or sorghum flour, almond or hazelnut flour, tapioca starch, cornstarch, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
Add in the pumpkin, eggs, oil, vanilla extract. Beat to combine. The batter at this point will be smooth and sticky, and not too thin. Scoop the batter into the prepared cake pan and smooth it out to the edges.
Make the streusel topping, combining all ingredients and mixing until sandy. Spread the streusel topping on the cake.
Bake 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.
Cool the coffee cake on a wire rack. Delicious served slightly warm.
May be baked the night before, cooled, and wrapped for the next morning. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.
Cook time: 55 minutes Yield: 10 slices
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