Pumpkin Coffee Cake (GF)
This pumpkin coffee cake is amazing! Its moist and spiced cake, nutty crumble, and sweet glaze are the perfect combination.
Ingredients
Cake batter
- 2 cups all purpose flour (gluten free)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ½ tbsp pumpkin spice
- 1 cups pumpkin puree
- ¾ cup brown sugar
- ¼ cup white sugar
- ½ cup canola oil
- ¼ cup milk
Crumble topping
- ½ cup flour (gluten free)
- ¾ cup oats
- 100 grams butter
- Cinnamon
- 75 grams walnuts (chopped)
Glaze
- ½ cup icing sugar
- 1 tbsp milk
Instructions
Cake batter
- Preheat your oven to 180°C.
- In a large bowl mix the dry ingredients (flour, baking soda, baking powder, salt, and pumpkin spice). Stir until they are all combined.
- In a separate medium size bowl, mix together the wet ingredients (pumpkin puree, brown sugar, white sugar, oil, and milk).
- Pour the wet mixture into the large bowl of dry ingredients. Fold these together until they are combined - be careful not to over mix.
- To a 9x9 inch baking pan, spray non-stick oil or grease with butter.
- Pour the batter into the pan.
Crumble topping
- In a large bowl mix together the flour, walnuts, cinnamon, oats, and the 1/2 cup of brown sugar.
- Add the cubed butter to the flour mix. Use your hands to mush it all together. It should be a moist crumbly texture.
- Sprinkle the crumble relatively evenly over the cake batter.
- Bake the cake
- To the preheated oven, insert the cake.
- Bake for 30 minutes.
- Use a toothpick or skewer to check if the cake has baked enough, it should come out clean with a few crumbs.
Serve the cake
- Remove the cake from the oven, let it cool for at least 20 minutes.
- Whilst the cake is cooling, make the glaze by whisking the milk and icing sugar together.
- When the cake has cooled, drizzle the glaze over top, then serve!