Gluten-Free Pumpkin Swirl Pecan Crumb Cake

9/22/13

Pumpkin swirl pecan crumb cake is one of fall’s best gluten-free pumpkin recipes! 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.

#SundaySupper is celebrating the flavors of fall this week and this gluten-free crumb cake recipe is the perfect way to do it.  (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).

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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 pumpkin swirl pecan crumb 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 under bake 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 after you grab the recipe for my pumpkin swirl pecan crumb cake, check out more Fall recipes at the bottom of this post.

What is your favorite fall flavor?

Here are a couple of things you may need to make this pumpkin swirl pecan crumb cake recipe:

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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.

Course: Breakfast, Brunch, Dessert

Servings: 9 -16

Author: Brianne @ Cupcakes & Kale Chips, adapted from Texanerin's Gluten-Free Coffee 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:

1. Combine the ingredients in a bowl and whisk until smooth. Set aside.

For the crumb cake:

1. Grease an 8"x8" baking pan or line with parchment paper.
2. Preheat oven to 325°F.
3. 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.
4. Add the oil and Greek yogurt, and and pulse until well combined.
5. Transfer this mixture to a large bowl and set aside.
6. For the topping, return 1/2 c of the flour mixture to the food processor.
7. Add the pecans and additional 1 t pumpkin pie spice, and pulse a couple of times to combine and form loose crumbs.
8. To the reserved dry mixture, stir in the the baking soda and baking powder.
9. Add the eggs, vanilla and milk and stir until smooth.
10. Pour batter into the prepared pan.
11. Drop and drizzle small spoonfuls of the reserved pumpkin mixture across the top of the batter.
12. Sprinkle the pecan crumb mixture evenly over the top of the batter.
13. 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.
14. Cool the cake completely, and drizzle with the maple cream cheese drizzle, if desired, or another glaze, or just sprinkle with powdered sugar.
15. Store the cake, covered, in the refrigerator for up to 4 days.

For the maple cream cheese drizzle:

1. 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