Description
This gluten-free pumpkin coffee cake is baked in a skillet with a buttery pecan-oat streusel, soft pumpkin center, and crisp golden edges.
Ingredients
Units
Scale
Pumpkin Cake
- 1 3/4 cups gluten-free 1:1 baking flour containing xanthan gum, spooned and leveled
- 2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp baking soda
- 2 large eggs, room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled, plus more for the skillet
- 1 cup canned pumpkin purée, not pumpkin pie filling
- 1/4 cup full-fat sour cream, room temperature
- 2 tsp vanilla extract
- 1/2 cup gluten-free 1:1 baking flour
- 1/2 cup certified gluten-free old-fashioned rolled oats
- 1/3 cup packed light brown sugar
- 1 tsp cinnamon
- Pinch of fine sea salt
- 4 tbsp salted butter, melted
- 1/2 cup pecans, roughly chopped
Instructions
- Prepare the skillet. Preheat the oven to 350°F with a rack in the center. Generously butter a 10-inch cast-iron skillet.
- Mix the batter. Whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda. In a separate bowl, whisk the eggs and brown sugar until smooth. Add the melted butter, pumpkin, sour cream, and vanilla. Stir in the dry ingredients until combined. Let the batter rest for 10 minutes.
- Make the streusel. Combine the flour, oats, brown sugar, cinnamon, and salt. Stir in the melted butter and pecans, squeezing some of the mixture together to form small clumps.
- Bake. Spread the batter into the prepared skillet and scatter the streusel evenly over the top without pressing it down. Bake for 40–50 minutes, until the center is set and a toothpick comes out with a few moist crumbs but no wet batter. Tent loosely with foil if the topping browns too quickly.
- Cool. Let the cake rest in the skillet on a wire rack for at least 30 minutes before slicing. Serve slightly warm or at room temperature.
- Prep Time: 20
- Cook Time: 40
- Method: Baking
- Cuisine: American