This mouthwatering, pumpkin chocolate chip coffee cake made with buttermilk has the perfect texture, is full of warm delicious spices, and is oh, so tasty. The combination of rich pumpkin flavor, mini chocolate chips, and a crunchy sweet nutty topping, creates a delectable treat that is perfect for any occasion.
Made with pumpkin, warm spices, and allergy friendly mini chocolate chips, this coffee cake is a true comfort food that we enjoy most often in the fall and winter months, but also love savoring it year round. Whether it’s served as a hearty breakfast, a satisfying snack, or a cozy dinner with scrambled eggs and bacon on the side, this recipe comes together quickly in the bowl of a stand mixer, and never fails to impress. We are confident that you’ll find as much joy in this dish as our family does.
Many people may find the idea of gluten-free baking intimidating, but with the right ingredients and techniques, it won’t be long until you are confident in baking anything gluten free!
This gluten-free coffee cake uses my preferred gluten-free flour blend, which provides the perfect cup-for-cup substitution for traditional wheat-based flours. The result? A tantalizing pumpkin cake. The addition of a sugary, crunchy topping creates an irresistible combination of flavors and textures. Embracing gluten-free baking will open a whole new world of possibilities for you and your family!
For this recipe, I love using a 10 inch springform pan. But the batter can also be divided in half between two, 8 inch round cake pans.
The nut topping comes together quickly with a food processor. Simply through everything in and pulse until the nuts and other ingredients are mixed together in a course crumb texture.
The spicy smells of this pumpkin cake will fill your home and taste good on a cold fall day a snowy winters night, or for breakfast as a leftover.
We know you’ll love this as much as we do!
Ingredients
Method
- Preheat the oven to 350°F. Grease a 10 inch springform pan*
- Place all the nut topping ingredients in a food processor and pulse until nuts are chopped course and ingredients are mixed well. Set aside.
- In the bowl of a stand mixer with the paddle attachment, mix the butter, oil, and sugar in the bowl of a stand mixer until smooth.
- Add the eggs, pumpkin, buttermilk, and vanilla, mix until smooth.
- Add all the dryingredients to the bowl, ending with the chocolate chips. Stir until not dry steaks remain.
- Pour the cake batter into the prepared pan. Sprinkle the nut topping evenly over the cake.
- Bake at 350° for 50 minutes to an hour, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
- Let cool on a cooling rack. When cool, remove the outside ring from the springform pan and place on a platter to serve.
Notes
As always, you can use my code GARDENSPOT for 15% off your total order from Geometry House.
A list of things I use: Favorite Gluten Free Flour Blend, stand mixer, springform pan, food processor, mini chocolate chips
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