Gluten Free Apple Coffee Cake with Pecans
A gluten free apple coffee cake recipe that is bursting with fresh, thinly sliced apples and finished with a crumb topping full of pecans.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 16 servings
Coffee Cake:
- 1 c. white rice flour
- ⅔ c. tapioca starch
- 1 t. xanthan gum
- Or 1 ⅔ c. 1-1 gluten free flour blend instead of the above 3 ingredients
- 1 ¼ t. baking powder
- ¼ t. baking soda
- ½ t. salt
- ½ c. butter softened
- ¾ c. granulated sugar
- 3 T. brown sugar
- 2 eggs
- 1 t. vanilla extract
- ⅓ c. full-fat sour cream
- ⅓ c. buttermilk
Crumb Topping:
- ⅓ c. white rice flour
- ⅓ c. tapioca starch
- ¼ t. xanthan gum
- Or ⅔ c. 1-1 gluten free baking blend instead of the above 3 ingredients.
- ½ c. brown sugar
- 4 T. butter softened
- 1 ½ t. cinnamon
- 2 apples peeled, cored and thinly sliced
- ½ c. pecans chopped coarsely and divided
Glaze:
- 1 c. powdered sugar
- 1-2 T. heavy whipping cream or milk
For the Crumb Topping:
Combine white rice flour, tapioca starch, xanthan gum, brown sugar, butter and cinnamon in a medium-sized bowl and mix with a fork until a crumble forms.
Set crumb topping aside.
For the Coffee Cake:
In a large bowl, combine white rice flour, tapioca starch, baking powder, baking soda, and salt. Toss to combine.
In a separate large bowl place butter and both sugars. Mix butter and sugar with an electric mixer on medium for 1-2 minutes. Add eggs, vanilla and sour cream and continue mixing for an additional minute.
Alternatively add dry ingredients and buttermilk to the butter/sugar mixture, starting and ending with the dry ingredients. Be sure not to overmix!
Line a 9-inch square pan with parchment paper or spray with non-stick cooking spray.
Fill the pan with half of the coffee cake mixture. Then top with the thinly sliced apples, half of the pecans and half of the crumb topping.
Pour the remainder of the coffee cake mixture on top of the apples/pecans/crumb topping. Sprinkle the other half of the pecans and crumb topping on top.
Bake coffee cake in the preheated oven for 28-32 minutes, or until toothpick inserted in center comes out clean.
Calories: 389kcal | Carbohydrates: 66g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 92mg | Potassium: 106mg | Fiber: 1g | Sugar: 35g | Vitamin A: 275IU | Vitamin C: 1.2mg | Calcium: 33mg | Iron: 0.6mg