Bakery Style Gluten-Free Coffee Cake
Soft and fluffy gluten-free coffee cake, extra tender from sweet potato! Has a walnut crumble topping that creates the perfect crunch.
Yield: 8
Ingredients
Cake
- 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
Crumb Topping
- 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
Instructions
- 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.
- 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.
- Pour into a parchment lined 6-inch round springform pan. Smooth out the top with back of a spoon.
- 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.
- Bake for 40 minutes at 350 degrees F. Test with toothpick and if no wet batter sticks on toothpick, remove and let cool in pan for 10 minutes, then release the sides and let finish cooling. If you do get wet batter on the toothpick, bake in increments of 3 minutes, until just moist crumbs stick on the toothpick. Dust with powdered sugar when ready to serve.