Gluten Free Cinnamon Pecan Coffee Cake
Warm gluten free coffee cake makes such a sweet addition to any breakfast or brunch. This gluten free cake is soft, moist, and has a ribbon of cinnamon-sugar running through the middle. It's topped with crumbly, buttery, cinnamon-sugar mixed with chopped pecans. This is a great treat to bake and take along to any get-together, but bring the recipe with you...they'll be asking for it! This gluten free coffee cake will be the hit of your Easter brunch or special breakfast. I hope you'll give it a try!
Makes: One 8x8 coffee cake
Show Me How
Walk Me Through It
1
Getting Ready: Set out eggs, butter, and milk to bring to room temperature.
2
Line an 8x8 baking dish with parchment, allowing a little to hang over on 2 sides. This will help you lift the cake out of the dish later. Lightly grease the remaining 2 open sides. (If cake will be served directly from dish, do not use parchment. Simply grease entire pan lightly.
3
Chop pecans
4
Preheat oven to 350 degrees.
5
Prepare the Filling as follows: Using the measurements in the “Filling” section of the recipe, in a small bowl, stir together the brown sugar, cinnamon, and butter.
6
Stir until completely combined and a crumbly mixture has formed. Set aside.
7
Prepare the Topping as follows: Using measurements in the “Topping” section of the recipe, in a small bowl, stir together the brown sugar, pecans, white rice flour, cinnamon, and butter
8
Stir until completely combined and a crumbly mixture has formed. Set aside.
9
In medium-sized mixing bowl, using the measurements from the "Dry mixture" section in the recipe, whisk together the white rice flour, brown rice flour, tapioca flour, baking powder, salt, and xanthan gum.
10
Whisk thoroughly. Set aside.
11
In a large mixing bowl, using the measurements from the “Wet mixture” section in the recipe, cream together the butter and sugar.
12
Mix until butter is fluffy and lighter in color.
13
Add in the eggs, one at a time, blending together after each addition.
14
Mix on low speed.
15
Add in vanilla,
16
and milk.
17
Mix on low speed.
18
Add the dry mixture into the wet mixture, 1/3 portions at a time.
19
Mix on medium speed after each addition, and until the mixture is smooth and fluffy.
20
Add ½ of the batter to your pan.
21
Spread flat with a small knife.
22
Spread the filling evenly over the batter.
23
Add the remaining ½ of the batter.
24
Spread flat with a small knife.
25
Spread the topping evenly over the batter.
26
Press the topping in very slightly.
27
Bake for 35-40 minutes or just until a wooden skewer, inserted into the middle, comes out without any unbaked cake batter (There will be crumbs stuck to the skewer. That’s ok).
28
Remove cake from oven when done baking.
29
While cake is cooling, prepare drizzle (optional). Mix together the powdered sugar and 2 tsp. water.
30
Add a tiny bit more water if needed to reach drizzling consistency.
31
Let cool 30 minutes before removing from pan. Use parchment to carefully lift cake out and set onto serving tray. Gently slide parchment out from under cake.. Drizzle with powdered sugar glaze if desired.
Yay! Time to Eat!
This gluten free coffee cake is not only delicious, but it makes a beautiful presentation on your table too!
Ready to Make Some Gluten Free Coffee Cake?
Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!
The Recipe:
GLUTEN FREE CINNAMON PECAN COFFEE CAKE
* IMPORTANT…When measuring out your flours, DO NOT scoop your measuring cup into a tub or bag. This will result in using more flour than called for. Instead, pour or spoon the flour into your measuring cup, and level off with flat side of a knife. If possible, measure your flours by weight for best accuracy.
INGREDIENTS
Dry Mixture:
3/4 cup white rice flour
3/4 cup brown rice flour
1 ¼ cups tapioca flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. xanthan gum
Wet Mixture:
6 Tbsp. butter, softened
1/3 cup granulated sugar
2 large eggs plus 1 yolk
2 tsp. vanilla
2/3 cup milk
Filling:
3/4 cup lt. brown sugar
2 tsp. cinnamon
3 Tbsp. butter, softened
Topping:
1/2 cup white rice flour
1/2 cup light brown sugar
1/2 cup pecans, chopped
2 tsp. cinnamon
5 Tbsp. butter, softened
Glaze: (optional)
1/2 cup powdered sugar
2 tsp. water
Other:
8x8 baking dish
Parchment paper
DIRECTIONS
Getting Ready:
Set out eggs, butter, and milk to bring to room temperature
Chop pecans
Line an 8x8 baking dish with parchment, allowing a little to hang over on 2 sides. This will help you lift the cake out of the dish later. Lightly grease the remaining 2 open sides. (If cake will be served directly from dish, do not use parchment. Simply grease entire pan lightly.
Preheat oven to 350 degrees.
Let’s Get Started:
Prepare the Filling as follows: Using the measurements above in the “Filling” section, in a small bowl, stir together the brown sugar, cinnamon, and butter. Set aside.
Prepare the Topping as follows: Using measurements in the “Topping” section above, in a small bowl, stir together the brown sugar, pecans, white rice flour, cinnamon, and butter. Set aside.
In a medium-sized mixing bowl, using the measurements from the “Dry mixture” section above, whisk together the white rice flour, brown rice flour, tapioca flour, baking powder, salt, and xanthan gum. Set aside.
In a large mixing bowl, using the measurements from the “Wet mixture” section above, cream together the butter and sugar, until butter is fluffy and lighter in color..
Add in the eggs, one at a time, blending together after each addition.
Add vanilla and milk. Mix on low speed.
Add the dry mixture into the wet mixture, 1/3 portions at a time.
Mix on medium speed after each addition, and until the mixture is smooth and fluffy.
Add ½ of the batter to your pan. Spread flat with a small knife.
Spread the filling evenly over the batter.
Add the remaining ½ of the batter. Spread flat with a small knife.
Spread the topping evenly over the batter. Press the topping in very slightly.
Bake for about 40 minutes or just until a wooden skewer, inserted into the middle, comes out without any unbaked cake batter (there will be crumbs stuck to the skewer…that’s ok).
Remove cake from oven when done baking.
While cake is cooling, prepare glaze (optional). Mix together the powdered sugar and 2 tsp. water. Add a tiny bit more water if needed to reach drizzling consistency.
Let cool 30 minutes before removing from pan. Use parchment to carefully lift cake out and set onto serving tray. Gently slide parchment out from under cake.
Drizzle with powdered sugar glaze if desired.
Slice and serve!
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: Warm up leftovers in the microwave for that just-baked experience!
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