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Gluten Free Apple Coffee Cake with Pecans | A gluten free coffee cake that is bursting with fresh apple flavor, cinnamon, and finished with a crumb topping and creamy glaze!
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5 from 1 vote

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
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16 servings

Ingredients

Coffee Cake:

  • 1 c. white rice flour
  • 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
  • c. full-fat sour cream
  • c. buttermilk

Crumb Topping:

  • c. white rice flour
  • 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

Instructions

  • Heat oven to 375 degrees.

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.

For the Glaze:

  • While the coffee cake is baking, whisk together the powdered sugar and heavy whipping cream (or milk.) Once coffee cake has cooled, drizzle glaze on top. Enjoy!

Nutrition

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