Bakery Style Gluten-Free Coffee Cake with Walnuts

Name: Bakery Style Gluten-Free Coffee Cake with Walnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup gluten free all-purpose flour blend; 1 cup California walnuts; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 3 tablespoons granulated sugar; 3/4 cup sweet potato puree; 1/2 cup milk; 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 California walnuts; 1/3 cup gluten free old-fashioned oats; 1/4 cup gluten free all-purpose flour blend; 1/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

Total Time

40 Mins

Serves

Serving Size

1 piece (yields 1 8-inch cake)

Ingredients

CAKE

1 cup gluten free all-purpose flour blend
1 cup California walnuts
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons granulated sugar
3/4 cup sweet potato puree
1/2 cup milk
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 California walnuts
1/3 cup gluten free old-fashioned oats
1/4 cup gluten free all-purpose flour blend
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

PREPARATION

CAKE

Preheat oven to 350℉. Spray 8-inch glass baking dish with nonstick cooking spray.
In a food processor, pulse walnuts until finely ground into walnut meal.
In a bowl, whisk together gluten free flour, walnut meal, salt, pumpkin pie spice, baking soda, baking powder and sugar. Set aside.
In another bowl, whisk together sweet potato puree, milk, 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 batter into prepared baking dish and smooth the top.

CRUMB TOPPING & ASSEMBLY

In a small bowl, mix together all crumb topping ingredients, using your hands to disperse butter throughout the mixture, until you have a thick crumble. Sprinkle on top of cake batter in the pan.
Bake the cake for 25 minutes or until toothpick comes out clean.
Remove the cake from the oven and let cool in place for 10 minutes. Once mostly cool, transfer out of the pan onto a cooling rack and cut into squares. Dust with powdered sugar when ready to serve.

NUTRITION

Calories: 394 cal
Total Fat: 25 g
Saturated Fat: 6 g
Polyunsaturated Fat: 9 g
Monounsaturated Fat: 8 g
Cholesterol: 39 mg
Sodium: 348 mg
Carbohydrates: 40 g
Dietary Fiber: 3 g
Total Sugars: 16 g
Added Sugars: 14 g
Protein: 6 g
Vitamin D: 0 mcg
Calcium: 90 mg
Iron: 1 mg
Potassium: 140 mg