I am sorry to report that my new job did not pan out. Oh well, I have more time to make delicious gluten free meals and desserts, like the gluten-free pumpkin crumb cake I recently baked.
I was a bit reluctant to make this since it is a bit involved, but the end result was well worth the effort.
- 2/3 cup granulated sugar I used brown sugar
- pinch of salt
- 3/4 cup King Arthur Unbleached All-Purpose Flour I used gluten free Measure for Measure flour
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans, optional I left these out
- 4 tablespoons melted butter I used Smart Balance dairy free spread
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder, optional I left this out
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar I cut this to 1/2 cup
- 1 cup pumpkin purée (canned pumpkin)
- 1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan. I used an 8″ square pan
- To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
- To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
- Sprinkle the filling evenly atop the batter.
- Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.
- Use an 8″ square or 9″ round pan. There is not enough batter/filling/topping for a 9″ square pan
- I only used about a half of a can of pumpkin
- I did not use a mixer for the batter-it might have made it less stiff. The recipe does not indicate the use of a mixer. I stirred the batter by hand.
- I had a hard time dividing the batter because it was so stiff, and could not “swirl” the filling into the batter. I would also double the amount of filling.
- I baked the cake 40 minutes. Your oven and time may vary. The crumbs were just starting to brown and the cake was pulling away from the sides of the pan.
This cake is delicious. But it is very sweet. If you don’t like crumb cake, you probably won’t like this. Cutting the amount of sugar in the batter by half made it much less cloying.
The cake took a bit of time, but it is a winner. I would definitely make it again.
Please share if you make this recipe.