Whoever it was that originally came up with term “coffee cake”, thank you. I want to be your friend. Because you were not afraid to call it straight, as in –> cake, for breakfast, is a cup of coffee’s best match.
I longed for a gluten free coffee cake that met bakery style standards. A thick, crackly, buttery top, and the softest crumb underneath. Showered with powdered sugar, sliced into squares, and eaten with a boatload of happiness.
This is that cake. Impeccably moist, made with walnuts, warm spices, and a secret ingredient: sweet potato puree. You’ll probably notice that the cake is a bit darker in color, and this is why! So don’t let it fool you. The sweet potato also gives it just the texture I was looking for thanks to its moisture.
This winter is my first time baking with walnut meal/flour, and it’s been a welcomed addition to my kitchen. Because walnuts have a good amount of fat (the good kind, heart healthy omega-3’s!) it’s also one of the very important players in creating the soft texture of this gluten-free coffee cake.
They carry a full, rich flavor, which matches nicely to the warmth of the pumpkin pie spice used (which I use all year round, not just in the fall).
A few notes:
- Surprisingly, vanilla gave the cake an off-taste, and I’m not sure if that was because of the reaction with the walnut meal, or the sweet potato. So don’t add it to the recipe thinking you’ll give it a little something extra. 😉
- The coffee cake lasts at least four days when covered and kept in the refrigerator. It only gets better with time!
- You can freeze leftover slices in a layer of saran wrap followed by a layer of aluminum foil, then reheat in the microwave for snack time emergencies.
- I made this coffee cake in a 6-inch springform pan, which I highly recommend, especially for the bakery style effect. It was too flat for my liking in an 8 inch cake pan.
Bakery Style Gluten-Free Coffee Cake with Walnuts
- 1/2 cup (73 grams) teff flour
- 3/4 cup (85 grams) walnut meal
- 1/4 cup (40 grams) sweet rice flour
- scant 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons organic cane sugar
- 3/4 cup sweet potato puree
- 1 large egg, room temperature
- 1/4 cup olive oil
- 2 1/2 tablespoons pure maple syrup
- 5 tablespoons butter
- 1/2 cup coarsely chopped walnuts
- 1/3 cup old fashioned oats
- 1/4 cup sweet rice flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Preheat oven to 350 degrees F.
In a bowl, whisk together teff flour, walnut meal, sweet rice flour, salt, pumpkin pie spice, baking soda, baking powder, and sugar. Set aside. In another bowl, whisk together sweet potato puree, egg, olive oil, and maple syrup.
Pour into a parchment lined 6-inch round springform pan. Smooth out.
In a small bowl, mix together all crumble ingredients, using your hands to disperse butter throughout the mixture, until you have a thick crumble. Sprinkle on top of cake evenly.
Make a small well in the middle of the dry mixture, and pour in wet ingredients. Gently stir together, until no streaks of flour remain.
Bake for 40 minutes at 350 degrees F. Remove and let cool in pan for 10 minutes, then release the sides and let finish cooling. Dust with powdered sugar when ready to serve.
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