Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze Gluten Free Substitutions

Ingredients
- Ingredients
- For the cake:
- ½ cup salted butter, almost melted
- ½ cup packed brown sugar
- 1½ cups pumpkin
- 3 large eggs
- 2½ cups all purpose flour (GF use Domata)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon each cinnamon, ground ginger, allspice
- a pinch of nutmeg and ground cloves
- For the topping:
- 6 tablespoons flour (GF use Domata)
- 6 tablespoons white sugar
- 6 tablespoons packed brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons butter, melted
- For the maple glaze:
- 2 tablespoons butter
- 1¼ cup powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons maple syrup
Directions
- Preheat the oven to 350 degrees.
- Grease a rectangular baking dish with nonstick cooking spray or butter.
- With an electric mixer (or with a large spoon, like I did) mix the butter, brown sugar, pumpkin, and eggs together until smooth.
- Add the flour, baking powder, salt, and spices.
- Mix until just combined and pour into the prepared baking dish.
- To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms.
- Sprinkle over the top of the cake.
- Bake for 45 minutes - a little longer if the middle isn't quite set, but don't over bake it or you'll have a stiff, dry cake on your hands.
- For the topping, melt the butter in a small saucepan.
- Add the powdered sugar and stir it up - the butter will awkwardly soak into the sugar and that's okay.
- Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat.
- If you need to, add a tiny bit more liquid to thin it out. When it's smooth, drizzle over the cake.
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