Ingredients
Scale
For the streusel:
- 1/2 cup brown sugar
- 1/2 cup gluten free flour blend
- 2 teaspoons ground cinnamon
- 1/4 cup (4 tablespoons) salted butter, cold + cut into small dice pieces
For the cake:
- 2 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoons pumpkin pie spice
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/3 cup sour cream, room temperature
- 3 large eggs, room temperature
For the glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons milk or milk alternative
Instructions
- To prepare the streusel, mix together all the ingredients in a small bowl. Use a fork, pastry cutter or your fingers to break, flatter and/or smush (technical word) the butter up and mix it with the sugar and flour. Set aside.
- Preheat your oven to 375 degrees. Prepare a 9 inch springform pan – add a layer of parchment paper to the bottom.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar. Whisk to combine everything.
- In a medium to small mixing bowl, combine the pumpkin puree, coconut oil, sour cream and eggs together. When combine, pour into the bowl with the flour. Use a rubber spatula or wooden spoon to fold and mix everything together.
- Lightly spray the springfoam pan. Add the batter into the pan.
- Sprinkle the streusel over the top of the cake in an even layer.
- Bake for 35-45 minutes or until a toothpick comes out clean and the mixture feels slightly firm to the touch. Remove from the oven and let cool completely before removing it from the springform pan.
- To prepare the glaze, mix all ingredients together in a small bowl. Once the cake is cooled, use a spoon to drizzle the glaze over the top of the cake.
Notes
Baking times vary due to elevation and heat of oven. My oven bakes very hot.
- Prep Time: 15
- Cook Time: 45
- Category: baking
- Method: oven
- Cuisine: baking