For any last-minute sweet teeth out there, here’s a Christmas-friendly recipe for dessert, lunch, or breakfast. Aw, the miraculous ambiguity (versatility?) of coffee cake…
Super-Moist Pumpkin Coffee Cake with Streusel Topping (Gluten-free, dairy-free)
It’s not low-fat, but it’s not high in butter. The richness comes from the eggs and nut topping, but neither quantity is over the top, making this a very good holiday treat for those who want to feel sneakily healthy.
Adated from Gluten-free Goddess
Cake:
1 1/3 cups light brown sugar or palm or coconut sugar
2 cups brown rice flour, sieved
1/2 cup tapioca starch, sieved
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp guar gum, or xanthan gum
1 tsp fine sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cups pumpkin puree or roasted squash (with some of the excess liquid drained out of it if it’s really watery)
4 large eggs, beaten
2 tbsp olive oil
1 tbsp vanilla extract, or seeds scraped from one vanilla bean
Streusel:
1/3 cup organic light brown sugar, or palm or cane sugar
3 tbsp brown rice flour
1 tbsp olive oil
2-3 tbsp chopped cashews or pecans, optional
1 tsp ground cinnamon
Instructions:
Preheat the oven to 350ºF. Grease and flour a poundcake or coffeecake baking dish.
In a large bowl, whisk together the sugar, flour, starch, cornstarch, baking powder, baking soda, guar gum, salt, cinnamon, and nutmeg for the cake. Beat in the pumpkin, beaten eggs, oil, and vanilla. Pour in to pan and try to make the top flat with the spoon or spatula.
To make the streusel, mix together the sugar, flour, oil, chopped chopped nuts and cinnamon with your clean hands. Your hands help break up any sugar chunks and coat the nuts evenly. Sprinkle over the cake and press down lightly to even.
Bake 50-55 minutes, checking after 40 to see if the topping is getting too brown. If it is, cover with a piece of aluminum (you can tent it lightly if the batter rises above the top of the pan. The cake is done when a toothpick comes out clean.
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