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: 1 8x8 Coffee Cake
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This gluten free coffee cake is not only delicious...it makes a beautiful presentation on your table :) 

SHOW ME HOW...

Click to watch this easy step-by-step video!
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GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN

WALK ME THROUGH IT...

STEP 1
Getting Ready: Set out eggs, butter, and milk to bring to room temperature
STEP 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.
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STEP 3
Chop pecans
STEP 4
​Preheat oven to 350 degrees.
STEP 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.
STEP 6
Stir until completely combined and a crumbly mixture has formed. Set aside.
STEP 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.
STEP 8
Stir until completely combined and a crumbly mixture has formed. Set aside.
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STEP 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. 
STEP 10
Whisk thoroughly. Set aside.
STEP 11
In a large mixing bowl, using the measurements from the “Wet mixture” section in the recipe, cream together the butter and sugar.
STEP 12
Mix until butter is fluffy and lighter in color.
STEP 13
Add in the eggs, one at a time, blending together after each addition.
STEP 14
Mix on low speed.
STEP 15
Add in vanilla...
STEP 16
...and milk.
STEP 17
Mix on low speed.
STEP 18
Add the dry mixture into the wet mixture, 1/3 portions at a time.
STEP 19
Mix on medium speed after each addition, and until the mixture is smooth and fluffy. 
STEP 20
Add ½ of the batter to your pan. 
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STEP 21
Spread flat with a small knife.
STEP 22
Spread the filling evenly over the batter.
STEP 23
Add the remaining ½ of the batter. 
STEP 24
Spread flat with a small knife.​
STEP 25
Spread the topping evenly over the batter. 
STEP 26
Press the topping in very slightly. 
STEP 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).
STEP 28
Remove cake from oven when done baking.
STEP 29
While cake is cooling, prepare drizzle (optional). Mix together the powdered sugar and 2 tsp. water.
STEP 30
Add a tiny bit more water if needed to reach drizzling consistency. ​

YAY...TIME TO EAT!

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.
Look how soft! Cake will be tender so it's best to wait about half an hour before slicing. Ready to serve!
Now go and enjoy your Gluten Free Cinnamon Pecan Coffee Cake!
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READY TO MAKE SOME GLUTEN FREE COFFEE CAKE?
Make sure that you have the right tools for the job! Need an 8x8 baking dish? Gluten free flours? Order what you need here in my Amazon Shop!

THE GLUTEN FREE RECIPE

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
  1. Set out eggs, butter, and milk to bring to room temperature
  2. Chop pecans
  3. 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.
  4. Preheat oven to 350 degrees.
 
LET’S GET STARTED
  1. 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.
  2. 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.
  3. 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.
  4. 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..
  5. Add in the eggs, one at a time, blending together after each addition.
  6. Add vanilla and milk. Mix on low speed.
  7. Add the dry mixture into the wet mixture, 1/3 portions at a time.
  8. Mix on medium speed after each addition, and until the mixture is smooth and fluffy.
  9. Add ½ of the batter to your pan. Spread flat with a small knife.
  10. Spread the filling evenly over the batter.
  11. Add the remaining ½ of the batter. Spread flat with a small knife.
  12. Spread the topping evenly over the batter. Press the topping in very slightly.
  13. 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).
  14. Remove cake from oven when done baking.
  15. 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.
  16. 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.
  17. Drizzle with powdered sugar glaze if desired.
  18. Slice and serve!
Tip: Warm up leftovers in the microwave for that just-baked experience!

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​· *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR  YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.  ***  THANK YOU.