Gluten Free Pumpkin Coffee Cake
Looking for a delightful treat to enjoy with your morning coffee or tea? This Gluten Free Pumpkin Coffee Cake with a luscious cream cheese glaze is just the ticket! This recipe combines the cozy flavors of pumpkin spice with a tender crumb and a perfect touch of sweetness. The filling, featuring butter, brown sugar, and cinnamon, adds a delightful gooey layer. And let's not forget the creamy cream cheese glaze to top it all off.
Equipment
- Mixing bowls
- Rubber spatula
- Whisk
- Measuring Cups & Spoons
- Bundt pan
- Pastry brush
- Piping bag
- Electric mixer w/ paddle attachment
Ingredients
Gluten Free Pumpkin Coffee Cake
- 1 c. (217g) Sugar
- ½ c. (116g) Brown Sugar light
- ½ c. (114g) Butter unsalted, melted
- ¼ c. (53g) Vegetable Oil
- 2 Eggs whole
- 2 Egg Yolks
- 1 tsp. (5g) Vanilla Extract
- 1 c. (226g) Pumpkin Puree
- 2 ½ c. (338g) All-Purpose Flour
- 2 ½ tsp. (11g) Baking Powder
- ¾ tsp. (6g) Salt
- 1 ½ tsp. (6g) Pumpkin Pie Spice
- ¾ c. (165g) Sour Cream
Gluten Free Brown Sugar Filling
- 6 tbsp. (83g) Butter unsalted, softened
- ¾ c. (171g) Brown sugar, light
- ¾ c. (105g) All-Purpose Flour
- 2 tbsp. (17g) Cinnamon ground
- 2 tsp. (9g) Vanilla extract
- Pinch Salt
Cream Cheese Glaze
- 4 oz. (114g) Cream Cheese
- 2 Tbsp. (28g) Butter
- ½ tsp. (3g) Vanilla
- 1 ¼ c. (184g) Powdered Sugar
- 1 ½ tsp. Water
Instructions
Gluten Free Pumpkin Coffee Cake
- Preheat oven to 375°F, place one of the oven racks in the middle of the oven, and prepare Bundt pan with nonstick baking spray. Use a pastry brush to thoroughly coat bundt pan with the baking spray.
- Place the butter in a microwave safe bowl. Microwave in 15 second increments until the butter is melted.
- In a medium sized bowl, pour the melted butter into the bowl along with the granulated sugar, brown sugar, and vegetable oil. Whisk together until thoroughly combined.
- Next add the eggs and vanilla and whisk together until combined.
- Add the pumpkin puree and whisk until thoroughly combined.
- Next, add the flour, baking powder, salt, and pumpkin pie spice to the mixture. Using a rubber spatula fold in all the dry ingredients.
- Finally fold in all of the sour cream. Set aside to make the brown sugar cinnamon filling.
Gluten Free Brown Sugar Filling
- Place all the ingredients in a bowl and rub all the ingredients together to form soft crumbs.
Adding Cake Batter and Filling to the Bundt Pan
- Add 1/3 of the cake batter into the prepared Bundt pan and then sprinkle ½ of the filling on top of the batter in the Bundt pan.
- Add another 1/3 of the cake batter over top the filling layer and lightly spread the batter out with the back of a spoon or small offset spatula.
- Add the last ½ of the filling and add the remaining batter into the pan and lightly spread with the back of a spoon or an offset spatula.
- Place the Bundt cake in the oven and bake for 45-50 minutes.
- Once the Bundt cake comes out of the oven, let it cool for 30 minutes and then flip it out of the pan and on to a cooling rack. (see video link in above blog post)
- Let the cake cool completely before icing.
Cream Cheese Glaze
- Place all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment.
- Mix together on a low speed until all the powdered sugar has been incorporated.
- Once all of the sugar has been mixed in, turn the mixer up to a medium speed and beat the mixture for a few minutes until its white and fluffy.
- Place the Cream cheese glaze into a piping bag and pipe the glaze around the top of the Bundt cake.
- Next, give the Bundt cake a good shake to get the cream cheese glaze to drip down the sides of the Bundt cake.
- Serve and enjoy with friends and family!
Tried this recipe?Let us know how it was!