Gluten Free Pumpkin Streusel Coffee Cake

At this time of year I can never get tired of the warmth and coziness that is associated with pumpkin spices.  This Pumpkin Streusel Coffee Cake provides another opportunity to enjoy these fall spices.

I started by making the streusel topping.

I mixed the first 1 1/2 cups of Bob’s Red Mill 1 to 1 Gluten Free flour blend with the brown sugar, cinnamon, ginger, cloves, nutmeg and salt with a fork.

Then I added the melted margarine to the bowl and stirred until all ingredients were moistened.

Now I set this streusel topping mixture aside until I needed it.

Next I started combining the ingredients for the cake.

Using an electric mixer I beat the margarine and sugar together until they were light and fluffy.

I added the eggs one at a time beating after each addition.

Then I added the pure pumpkin puree, vanilla and 1/2 of the streusel topping mixture that I had set aside earlier.

I used a wooden spoon to blend the ingredients together.

Next I measured in the second amount of flour, meringue powder, baking powder, baking soda and salt.

I stirred the liquid and dry ingredients together with a spoon until they were just blended.

I scraped the batter into a square cake pan that I had sprayed with cooking spray.

Then I sprinkled the batter with the last half of the streusel topping that I had set aside.

Now I put the cake in a 350F oven and baked it for 50-60 minutes or until a tooth pick inserted in the center came out clean.

I allowed the cake to cool completely in the pan.

When the cake had cooled I cut it into squares and it was ready to serve!

Gluten Free Pumpkin Streusel Cake is an easy dessert recipe perfect for fall. This gluten free cake recipe uses Bob's Red Mill gluten free flour and pumpkin puree.

Yield: 12

Gluten Free Pumpkin Streusel Coffee Cake

Gluten Free Pumpkin Streusel Coffee Cake

At this time of year I can never get tired of the warmth and coziness that is associated with pumpkin spices.  This Pumpkin Streusel Coffee Cake provides another opportunity to enjoy these fall spices.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 1/2cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 1 cup packed brown sugar
  • 1 tsp ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 salt
  • 1/2 cup margarine melted
  • 1/2 cup margarine
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup pure pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/3 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 1 tbsp meringue powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350F.
  2. Grease an 8-inch square cake pan.
  3. Start by making the streusel topping. Mix the first 1 1/2 cups 1 to 1 flour blend with the brown sugar, ginger, cinnamon, cloves, nutmeg and salt. Blend them well with a fork.
  4. Add the 1/2 cup of melted margarine to the bowl and stir until all ingredients are moistened. Set this aside.
  5. For the cake, beat the margarine and sugar with an electric mixer until light and fluffy.
  6. Add the eggs one at a time beating after each addition.
  7. Stir in the pumpkin puree, vanilla and 1/2 of the streusel topping mixture that was set aside.
  8. Add the the second amount of 1 to 1 flour blend, meringue powder, baking powder, baking soda and salt. Stir with a spoon until just blended.
  9. Spoon the batter into the prepared pan and top with the last 1/2 of the streusel topping.
  10. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
  11. Allow the cake to cool completely in the pan.
  12. Cut into squares and serve!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 339 Total Fat: 16g Saturated Fat: 3g Trans Fat: 3g Unsaturated Fat: 13g Cholesterol: 31mg Sodium: 158mg Carbohydrates: 46g Fiber: 1g Sugar: 29g Protein: 3g

No Comments

Leave a Comment