Gluten Free Pecan Coffee Cake

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So, my regular Pecan Coffee Cake was such a hit, I knew I was going to have to Gluten Free it up for my friends as well. I am also hoping to make it a little more low carb, but it’s been a while since I low carb baked, so that one might take a while.

I made this one for my Mops group, and took in a regular one. I was so excited when they told me that it was good. It’s always a toss up if my baking will be great or not, do you have that as well?

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So you ready for that Gluten Free Pecan Coffee Cake recipe?

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Let’s dive into the recipe. There are a few different steps, but I will list everything you need out first.

Filling

1/3 cup packed light brown sugar
1 1/2 teaspoon cinnamon
1/3 cup chopped pecans

Cake

1 3/4 Gluten Free Flour, I used Trader Joe’s
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons of xanthan gum
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream

Honey Glaze

1/4 cup cinnamon honey (or just your favorite honey)
1 cup chopped pecans

Let’s make the cake!!!  Lily helped me out here, which meant that I also didn’t 100% follow the order of the recipe and just did it dump style, and it worked out just fine!!

Preheat your oven to 350.

In a large bowl, cream the butter and the sugar together, once they are light and fluffy add in the vanilla, cream until combined. Add in one egg at a time, mixing to combine before adding the next one. Once your wet ingredients are combined time to dump in your dry (and I know I still have one more wet ingredient). Combine everything together, then add in your sour cream and combine until everything is well blended. Easy Peasy dump style cake mix.

Spray your pan, I used a 9 inch Spring form pan to give me that Sara Lee kind of looked and it worked perfectly. Then add in about 2/3 of the mixture into the bottom of the pan making sure it is evenly spread out, then put on the cinnamon sugar pecan mixture. Then add the rest of the cake batter. Don’t freak out, that there isn’t enough batter, swirl the batter and the filling together until it looks all covered. Trust me it works.

Then place in to your preheated 350 degree oven for 45 minutes, depending on your oven. Use a cake tester to check for doneness, the tester will come out almost clean, there will be some crumb left on it.

When the cake is close to being ready to come out of the oven prepare your Honey glaze. I heated my 1/4 cup of honey until it became runny then added my pecans into it. And topped the cake off with the glaze as soon as it came out, so that some of the honey would soak into the cake and give it a nice sweetness. You can go a step further and do an icing on top, but I do not think that it is necessary, with all the sweetness already in and on top of the cake.

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