Name: Pumpkin Pecan Coffee Cake
Brand: flavourandsavour.com
SKU: flavourandsavour-com-2
Availability: OnlineOnly

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Pumpkin Pecan Coffee Cake

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×Jump to RecipePrint RecipeSavour the flavours of fall with this gluten-free Pumpkin Pecan Coffee Cake drizzled with luscious caramel sauce! Made with a blend of almond flour and tapioca flour and flavoured with cozy autumn spices, this delicious snack cake is topped with a sweet cinnamon streusel.Enjoy the flavours of fall in every bite of this gluten-free pumpkin coffee cake!Jump to:You'll find several gluten-free pumpkin recipes to celebrate fall here, like these Creamy Pumpkin Pie Overnight Oats, Pumpkin Spice Bread, Pumpkin Muffins, Pumpkin Pecan Cookies, Greek Yogurt Pumpkin Cheesecake Mousse for starters!And of course, our family's favourite Creamy Gluten Free Pumpkin Cheesecake.And more! All gluten-free, of course.We all like something sweet from time to time. Snack cakes or coffee cakes are quick and easy to make and don't require an electric mixer.Topped with a crunchy cinnamon streusel and drizzled with caramel sauce, this gluten-free pumpkin coffee cake has been a favourite in our family for years.You'll find a complete list of ingredients in the recipe card below. Here are a few notes about the key ingredients for this pumpkin pecan coffee cake.Start by combining the ingredients for the cinnamon streusel topping. Mix them in a small bowl and set aside.Be sure to line your baking dish with parchment paper. Leave a little overhanging on the sides. Gluten-free baked goods sometimes stick to the pan. Using parchment paper guarantees that your cake will be easy to remove, and it makes for easy clean-up, too!Combine the wet ingredients in one bowl, and dry ingredients in another, then combine the two and gently stir in chopped pecans.Spread the batter in the prepared pan and crumble the streusel on top.Bake until a toothpick inserted in the center comes out clean or almost clean. Don't overbake.Once the cake has cooled completely, cut into squares and drizzle with homemade caramel sauce.You'll find complete step-by-step instructions to make caramel sauce in this recipe for Easy Salted Caramel Sauce - Two Ways. It's a deliciously rich sauce, perfect as a cake topping, or on Apple Crisp!You can either make classic caramel sauce with sugar, butter, and heavy cream, or vegan/paleo caramel sauce with coconut milk and coconut sugar.I don't recommend substituting other ingredients, except for the nuts. Feel free to substitute chopped walnuts or hazelnuts instead.You can also replace the nuts with raisins if you'd like.Make a cinnamon-pecan streusel topping for extra crunch! Add ½ cup finely chopped pecans to the streusel mixture.Store leftovers in a covered container on the counter or in the fridge.For longer storage, I like to wrap individual squares in plastic wrap, place them in an airtight container, and freeze them for up to 3 months. For more information, see&nbsp;The Best Way to Store Any Cake.When you make this gluten-free pumpkin coffee cake, please leave a comment and a star rating below. Thanks in advance! I love hearing from you. Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.See more Cakes →PrintPinRate1 8-inch square baking panmixing bowlsspatulawhiskmeasuring cupsmeasuring spoonsThis recipe has been a favourite since 2016. It has been updated with new information, new photos and I've tweaked the recipe.Not only do the flavours sounds amazing, but I'm very impressed with how you've managed to craft such a hearty, fall-flavoured treat with alternative flours and no dairy! Very intrigued by your coconut-based caramel too. Wonderful recipe(s), and thanks for introducing me to superfine almond flour! I'm always amazed at just how many cool products Bob's Red Mill has.ReplyHoly moly Elaine, this looks absolutely delicious! What a combination....pecans, pumpkin and caramel? Yes please! I'm absolutely loving that it's gluten-free to boot. I am most definitely going to be trying this soon. I'm pinning right now!ReplyOh! A nutritious gluten-free cake that doesn't take a ton of almond flour! I love it! I'm trying this one, for sure!ReplyWell this looks "to die for"!! We are having a house full of people next weekend for the holiday and now I have my breakfast treat! Thanks for sharing.ReplyThis looks like the perfect slice of fall, and that caramel... I really need a piece right now!ReplyThis site uses Akismet to reduce spam. Learn how your comment data is processed.Gluten-free Made Easy!I create delicious gluten-free recipes that everyone can make. Gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

×Jump to RecipePrint RecipeSavour the flavours of fall with this gluten-free Pumpkin Pecan Coffee Cake drizzled with luscious caramel sauce! Made with a blend of almond flour and tapioca flour and flavoured with cozy autumn spices, this delicious snack cake is topped with a sweet cinnamon streusel.Enjoy the flavours of fall in every bite of this gluten-free pumpkin coffee cake!Jump to:You'll find several gluten-free pumpkin recipes to celebrate fall here, like these Creamy Pumpkin Pie Overnight Oats, Pumpkin Spice Bread, Pumpkin Muffins, Pumpkin Pecan Cookies, Greek Yogurt Pumpkin...

Pumpkin Pecan Coffee Cake

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