Finished off with a crunchy streusel topping, this easy-to-make coffee cake is perfect for pumpkin spice lovers.
- ½ cup dark brown sugar
- 1/3 cup gluten-free all-purpose flour
- 1/3 cup gluten-free oats, optional
- ½ teaspoon ground cinnamon
- 4 tablespoons cold butter, cut into 4 pieces
- 2½ cups gluten-free all-purpose flour
- 1¼ cups dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- 4 large eggs
- ¾ cup vegetable oil
- 1 15-ounce can pumpkin puree
Preheat oven to 350° F. Spray a 9×13-inch baking pan with nonstick cooking spray.
For the topping, mix the brown sugar, flour, oats and cinnamon. Cut in cold butter until no large pieces remain. Mixture should look crumbly and hold together when squeezed.
To prepare the cake, whisk together flour, brown sugar, baking powder, cinnamon and salt in a large mixing bowl. Add eggs, oil and pumpkin puree. Whisk until smooth.
Spread batter evenly into pan. Sprinkle topping over batter.
Bake until a cake tester inserted into the center comes out clean, about 45 minutes.
Cool cake in pan. Cut into squares and serve. Store cake, wrapped, on the counter for up to 4 days.
Nutrition Analysis: 340 cal, 16 g fat, 60 mg chol, 140 mg sodium, 48 g carbs, 1 g fiber, 24 g sugar, 3 g protein
Recipe and photo by Elizabeth Barbone
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.