Pumpkin Crumb Cake {Gluten Free}

I love baking this time of year.

Even though we don't get much of a change of season here in Florida we do our best to create a bit a Fall atmosphere. Nothing does that better than the glorious pumpkin!

We break out our Autumn decor, light the pumpkin scented candles and bake all things pumpkin.

Cake Batter

1 3⁄4 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour

1 1⁄2 teaspoons pumpkin pie spice (or 1/2 tsp each of allspice, nutmeg, cinnamon and a dash of ginger)

1 teaspoon baking soda

1 teaspoon baking powder

3⁄4 teaspoon salt

1⁄2 cup (1 stick) unsalted butter

1 1⁄4 cups Organic Coconut Sugar  (Coconut Sugar is the only sugar that offers a rich nutritional content.)

3 large eggs

1 1/2 cups canned pure pureed pumpkin (not the pumpkin pie mix)

1 teaspoon vanilla extract

1⁄3 cup milk

Topping

2⁄3 cup plus 2 tablespoons Gluten Free Rolled Oats

1⁄2 cup gluten free all-purpose flour

1⁄2 cup firmly packed light brown sugar

1⁄2 teaspoon cinnamon
1/4 cup flax seed (optional)

6 tablespoons unsalted butter

3⁄4 cup chopped nuts (i used pecans but walnuts would also work)

Directions

・ Preheat oven to 350°F.

・ Grease and flour 7x11 inch pan. (I've also used a square pan but it took longer to bake and it does raise so be sure there's room for that)

・ To make the topping, combine the oats, flour, sugar, and cinnamon in processor, or by hand. Add butter and cut in until crumbly. Mix in the nuts. Set to one side.

・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.

・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and eggs.

・ Add the pumpkin and vanilla extract to the wet batter mix.

・ Gradually beat the dry ingredients into the batter. Slowly add the milk.
 Transfer the batter to the prepared pan and spread with the topping.

・ Bake until a toothpick inserted into center comes out clean, about 65 minutes. Cool in the pan.

Enjoy! It's delicious!