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Friday, September 27, 2013

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.

pumpkin, cake, gluten free


Cake Batter

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!


Fall, cake, recipe

1 comment:

Mrs.Rabe said...

Yum!

Thanks for the recipe!

Aunt Deanna