This Gluten-Free Pumpkin Pecan Crumb Cake is soft, perfectly spiced, sweet, and it brings all the flavor of fall (like butter, pecans, cinnamon and pumpkin) together.
“Wow!” That’s what my husband said after he taste tested this gem of a recipe… and I couldn’t agree more. After all four of us had our share – I sent the rest to some friends for fear we would finish it all before dinner.
And let me tell you, it was really hard to give the rest of this up.
One of the downsides (or upsides, depending on how you look at it) of being a food blogger on the side is that there are too many tasty treats lying around the house. If I don’t share them, my workouts in the morning will be wasted 😉
I try to develop at least two recipes a week, and each one needs several rounds of testing. So you can imagine the flow of treats through our house. It’s basically non-stop. And on top of recipe testing, I bake their normal weekly favorites like donuts and muffins (and sometimes chocolate cake).
My girls and husband love that I bake almost daily, especially the girls when I make muffins for breakfast. They are pretty spoiled with all the baked goods.
We all loved this delicious crumb cake, and I am sure you will love it too. Do you have a can of pumpkin left in your cupboard? This recipe is the PERFECT recipe to use it for. I have a couple of other recipes that use less than a can of pumpkin, so if you’re looking to use the rest (and not waste any) you can hop over and take a look at my Gluten-Free Pumpkin Bread. It uses a cup, so it’s the perfect follow up recipe to this scrumptious cake.
Looking for a side dish that used pumpkin? I have the perfect recipe for you – Gluten-Free Pumpkin Spiced Corn Bread. Once you try it, you will never want to make regular cornbread again. The pumpkin helps it to stay moist and it’s killer with butter and honey… just to let you know.
- [b]For the pecan topping[/b]-[br]
- 1/4 cup butter (1/2 stick), melted
- 1/3 cup brown sugar, packed
- 1 1/2 cups chopped pecans (measured after chopped)[br][br]
- [b]For the cake-[/b][br]
- 3/4 cup gluten-free quick oats
- 3/4 cup [url href=”http://www.glutenfreepalate.com/gluten-free-flours/” target=”_blank”]gluten-free all purpose flour blend[/url]
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup butter, softened
- 2/3 cup brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup pumpkin puree (not pie filling)
- 1/2 cup sour cream
- Preheat the oven to 350°F (180°C). Grease a 9″ round non-stick cake pan; set aside.
- Sprinkle chopped pecans evenly over the bottom of the prepared cake pan. In a small mixing bowl, mix the melted butter and 1/3 cup brown sugar. Drizzle over the pecans in the pan.
- In a medium mixing bowl, combine the quick oats, flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a separate large mixing bowl, beat the butter and brown sugar until well combined. Add in the eggs one at a time, beating after each addition. Add the pumpkin puree and sour cream – mix until combined. Stir the dry ingredients into the wet ingredients. Poor the cake batter into the pan and smooth the top.
- Bake for 35-38 minute or until the center is set. Remove from the oven and cool on a wire rack for 10 minutes. Using a spatula or butter knife, separate the edges of the cake from the pan. Carefully flip the cake over onto a plate, so the pecans are on top (like an upside-down cake). Serve warm or at room temperature.