Ok I know I keep saying this but I truly am astonished at how easy some of these recipes are and how delicious they turn out! The Gluten Free Goddess has yet to let me down! My Dad and Cort came to visit this weekend and I wanted to celebrate my Dads birthday (which was a few weeks back) so we had kitchen Birthday California style! (Background: for the past 5+ years we have started calling our birthday celebrations on my Dad's side of the fam kitchen birthdays, because we always make a home cooked meal and just hang out together...in the kitchen ;) Brilliant I know!) So Olivia had the bright idea of baking a GF cake! My step Mom Cortney is a gluten free gal like Olivia, so I went to my trusty gluten free goddess blog and found this awesome pumpkin crumble recipe. It turned out SO good and yes it was very very easy! Have at it, you wont regret it! :)
Ingredients:
1 1/3 cups light brown sugar
1 cup brown rice flour or sorghum flour (sorghum is the best in my opinion :)
3/4 cup almond or hazelnut flour (almond is the best in my opinion :)
1/2 cup tapioca starch
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup pumpkin puree
3 large organic free-range eggs, beaten
1/2 cup organic coconut oil (melted)
1 tablespoon bourbon vanilla extract
For streusel topping:
1/3 cup organic light brown sugar
3 tablespoons brown rice flour or sorghum flour
3 tablespoons organic coconut oil (melted)
2-3 tablespoons chopped walnuts or pecans (may omit)
1 teaspoon ground cinnamon
Instructions:
Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.
In a large mixing bowl, whisk to combine the dry ingredients: light brown sugar, brown rice or sorghum flour, almond or hazelnut flour, tapioca starch, cornstarch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg.
Add in the pumpkin, beaten eggs, coconut oil, vanilla extract. Beat to combine.
The batter at this point will be smooth and sticky, and not too thin. Humidity affects flours, so you may need more liquid, depending upon your locale. If so, add 1-2 tablespoons non-dairy milk.
Scoop the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to.
Make the streusel topping, combining the brown sugar, brown rice or sorghum flour, coconut oil, chopped walnuts or pecans (if using), and cinnamon. Mix until sandy.
Spread the streusel topping on the cake. Lightly press down to even it out.
Bake in the center of a preheated oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the streusel from browning too much. Bake for another 10 to 15 minutes until the center of the cake is firm and a wooden pick inserted into the center emerges clean.
Cool the coffee cake on a wire rack.
Delicious served slightly warm. (We served it with vanilla ice cream and it was de-lish!!)
May be baked the night before, cooled, and wrapped for the next morning. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.
Cook time: 55 minutes Yield: 10-12 slices (or 8, I mean who really wants a slice that small;)
