#SundaySupper is celebrating the flavors of fall this week. Creamy swirls of pumpkin, warm spices, and a maple drizzle bring the taste and aroma of autumn to this nutty Gluten-Free Pumpkin Swirl Pecan Crumb Cake. (P.S. – this gluten-free cake isn’t made with a laundry list of crazy ingredients to replace the flour – just almond flour, ground oats, and a little coconut flour).
Autumn! My favorite season! I love the crisp weather, the sound of the wind rustling through the drying out leaves and the smell of those leaves as they gather on the ground. The flavors of apple and pumpkin and cinnamon-y, maple-y treats are the only thing that can pull me away form my old standby of chocolate and peanut butter. Butternut squash soup simmers on the stove, or chili cooks in the crockpot, just waiting to warm you from the inside out. A cold bottle of hard cider or a mug of hot cider. Sitting on a hay ride with my boy as we make our way out to the pumpkin patch. Days where it is cool enough to need jeans, but not so cold that you need to wear a heavy jacket. Football.
And how am enjoying this transition to my favorite time of the year. Sitting in my house. Ugh!
The Bug is still recovering from Thursday’s tonsillectomy. I love the kid and I know he is in some pain. But he is also being a pain. Totally playing on our sympathies to get whatever he wants. Do you know what it is going to take to break him of the never-ending stream of DVD’s and ice pops?
Good thing I had to make this cake twice to get it right. I needed it.
You do too!
I “borrowed” the crumb cake recipe from the awesome Erin of Texanerin Baking. I love that all of her gluten-free baked goods revolve around three basic flours – almond, coconut, and oat (which is really just oatmeal whizzed up in a food processor). No tapioca starch. No millet flour. No xanthan gum. This makes gluten-free baking so do-able for anyone.
These flours come together in the perfect crumb for a coffee cake and streusel, and the slightly nutty flavor lends itself perfectly to the fall flavors and spices, which is why adding a pumpkin cream cheese swirl to her basic recipe was totally necessary. I added a bit more coconut flour and replaced some of the oil with Greek yogurt to compensate for the additional moisture from the pumpkin swirl.
Then I added a maple cream cheese drizzle. It’s not necessary. But it’s MAPLE. CREAM CHEESE. DRIZZLE. Umm, yeah. Just do it…
And on a side note… if you underbake the cake, it’s still delicious. Not that I would know from firsthand experience. I threw the first cake in the trash. Really! 😉
Don’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
And check out all of the amazing Fall recipes at the bottom of this post.
What is your favorite fall flavor?
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Gluten-Free Pumpkin Swirl Pecan Crumb Cake
Creamy swirls of pumpkin, warm spices, & maple drizzle bring the taste and aroma of autumn to this nutty Gluten-Free Pumpkin Swirl Pecan Crumb Cake.
Ingredients
For the pumpkin swirl
- 1/4 c pumpkin puree (not pie filling)
- 2 oz. regular or light cream cheese, softened to room temperature
- 1 egg yolk
- 2 T light brown sugar
- 1/2 t vanilla
- 1/2 t pumpkin pie spice
For the crumb cake
- 1 1/4 c almond flour
- 1/4 c oat flour (just place instant or old-fashioned oats in a food processor and pulse until it forms a flour)
- 3 T coconut flour
- 1/8 t salt
- 1 t pumpkin pie spice
- 1/3 c light brown sugar, firmly packed
- 2 T canola or vegetable oil
- 2 T Greek yogurt
- 1/2 cup chopped pecans
- 1 t pumpkin pie spice
- 1/2 t baking soda
- 1/2 t baking powder
- 2 large eggs
- 1 t vanilla extract
- 1/2 cup milk (I used almond milk)
For the maple cream cheese drizzle (optional)
- 1 oz. cream cheese, softened to room temperature
- 2 T maple syrup
Instructions
For the pumpkin swirl:
- Combine the ingredients in a bowl and whisk until smooth. Set aside.
For the crumb cake:
- Grease an 8"x8" baking pan or line with parchment paper.
- Preheat oven to 325°F.
- In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, 1 t pumpkin pie spice, and brown sugar until combined.
- Add the oil and Greek yogurt, and and pulse until well combined.
- Transfer this mixture to a large bowl and set aside.
- For the topping, return ½ c of the flour mixture to the food processor.
- Add the pecans and additional 1 t pumpkin pie spice, and pulse a couple of times to combine and form loose crumbs.
- To the reserved dry mixture, stir in the the baking soda and baking powder.
- Add the eggs, vanilla and milk and stir until smooth.
- Pour batter into the prepared pan.
- Drop and drizzle small spoonfuls of the reserved pumpkin mixture across the top of the batter.
- Sprinkle the pecan crumb mixture evenly over the top of the batter.
- Bake for 40-45 minutes. A toothpick inserted in the middle should come out clean (perhaps only a little of the pumpkin mixture on it, but not cake batter) and it will not jiggle in the middle.
- Cool the cake completely, and drizzle with the maple cream cheese drizzle, if desired, or another glaze, or just sprinkle with powdered sugar.
- Store the cake, covered, in the refrigerator for up to 4 days.
For the maple cream cheese drizzle:
- Blend together the maple syrup and cream cheese. I like to throw it in the fridge to thicken up a bit before using. Also, if your cream cheese gives you a hard time and won't make a smooth glaze, you can press the mixture through a fine mesh sieve several times.
Enjoy!
Looking for some more fall flavors?
 |  |  |
- Pumpkin Maple Spice Granola Bars
- Cranberry Cider Gravy with Pork Chops
- Browned Butter Whipped Butternut Squash
Plus all of these from the #SundaySupper folks…
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
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Want to see lots more yummy food from me and my friends, and cute pictures of my kids?
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You write with such eloquence and love of Mother Nature’s autumn landscapes. I do hope your boy recovers soon and you can enjoy, Brianne! In the meantime, your dessert does sound like its bringing big smiles to everyone in your household. I appreciate the pared down list of ingredients and the savings for the budget =)
It really is my favorite time of year.
I find that many gf cakes are almost better than regular ones. I already pinned this one. It has all the right flavors Brianne, and maple drizzling? absolutely perfect!
Thanks Paula! Yes, I think if ypu use the right flours, they add so much more flavor than regular white flour.
What a nice gluten-free crumb cake. With I could have some with my tea this morning as I am drooling over all these delicious foods for #SundaySupper!
Thanks so much! I had to hide it in the freezer to not polish off the second one.
gah, I saw this pictured this morning on instagram and couldn’t wait to get here to tell you how fabulous they look! This recipe is amazing and I absolutely love that it’s gluten free.
Thanks Nicole – yeah this is one set of photos that I actually was super-happy with. Tastespotting didn’t agree 🙁
What an absolutely perfect autumn treat. Pecans, pumpkin and crumb topping – 🙂
All of my favorite autumn flavors.
What a gorgeous cake and beautiful photography!
Thanks Isabel. Prettier than last week’s recipe 🙂
This cake is the perfect celebration of fall! There is no way anyone would know it’s gluten free!
Definitely does not have the usual gluten free flavor with the oat and almond flour combo.
I just went crazy trying to come up with something for my cousin, who has a wheat allergy, and I was out of gluten free flour mix. Now I wish I could go back in time and just make these! They look amazing.
After discovering recipes like this, I’m ready to toss all the different flour combos and just keep these things on hand.
Oh wow, this looks fantastic! Those laundry lists are what so often scare me away from gluten-free baking, to be honest. This sounds entire doable, not at all scary, and absolutely irresistible. Mmmmm…..
Yes, I’ve started finding recipes like this that make gluten free baking more approachable.
Your cake is just beautiful! I would love some with my morning coffee!
Thanks! I’m a tea girl myself 🙂
I love finding a good gluten free recipe that doesn’t involve going out and buying 7 different flours I probably won’t use again. This is a keeper for sure!
I know. I try to keep gluten free as simple as possible.
Aaand I’m hungry again 🙂
I hear ya!!
I adore pumpkin desserts…and if it’s topped with streusel, even better! What a yummy treat, Brianne!
Streusel makes everything better!
Yum times a million. I want this. Right. Now.
Haha, thanks!
This looks great!! I love how it’s gluten free and not loaded with sugar. Pinned!
Thanks Meghan! Though I think eating a quarter of it negates that it isn’t terribly unhealthy 🙂
Decadent and luscious AND gluten-free?! Looks great!
Thanks Amy!
Pumpkin swirl and pecans? And the CRUMB. Boy, do I love the crumb. Dying over this beauty, Brianne!!
Thanks Hayley – crumbs make everything better!
YAY! Pinning this now! Will be making this for my brother’s g/f soon!
Hope she loves it! Enjoy!
what a gorgeous cake, and I LOVE that it’s GF
Thanks Heather!
I am always looking for great gluten free recipes. Finally a pumpkin one! Pinned. Can’t wait to make this 🙂
Thanks! I hope you do get to try it!
No way! I came over here from my pumpkin roundup thread and as soon as I saw this cake, I knew I had to share it on FB (do I have permission to download + tag + link? :))
Then I skimmed over the ingredients and thought, “Oooh! This sounds great! Totally my kind of cake.”
Then I actually read it. Hahaha. Thank you for linking to me! I’m so happy that you liked the cake. And your version sounds sooo much better. And hey – you noticed I only use non-funky flours! I’m impressed.
This totally made me day. Thank you. 🙂
(By the way, the rating stars aren’t working!)
I actually meant to tell you I adapted your recipe, but have been crazy after my son’s surgery. But as soon as I read your recipe, I wanted to try it, and when you said berries, I thought apples or pumpkin. I may try apples too. Feel free to share. Thanks!
This looks so good! I need to do more gluten free baking! Pinned and thanks for linking up to Wake Up Wednesdays!
Great looking dessert, and I absolutely love the combination of pecans and pumpkin. Bet that maple cream really make it pop too! Thanks for sharing!
I hope your little guy gets better soon so that he can stop bugging you, Brianne 😉 Gluten free recipes always scare me away with the unique flours (I really don’t want to buy a bag of xanthum gum or whatever it’s called. I’ll never use it all!) so I appreciate that this recipe utilizes flours I can easily obtain and incorporate into different recipes. Crumb cakes are the best and you’re right, you definitely needed the maple cream cheese drizzle (because there’s no reason in the world NOT to!).
Yum! Gonna try this with bean flour instead of oats:) Pinned! I posted scrappy pumpkin note board to the Tatertots party. Swing by. GF since 2004
Wow this sounds fantastic! Such a yummy combination!
Thanks – I do love pumpkin and pecan in the fall!
Thanks for sharing this GF recipe. It does seem reasonably easy to make.
It was definitely pretty straighforward. And yummy!
I’m truly enjoying the design and layout of your website.
It’s a very easy on the eyes which makes it much more pleasant for me
to come here and visit more often. Did you hire out a developer to create your theme?
Great work!