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Pumpkin Chocolate Chip Buttermilk Coffee Cake {Gluten Free}

Pumpkin Chocolate Chip Coffee Cake {Gluten Free}

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Ingredients Method Notes

Ingredients
  

Cake
  • 1 15 ounce can canned pumpkin
  • 1 cup buttermilk, shaken
  • 2 eggs
  • 1/4 cup avocado oil
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 2 1/4 cups Gluten Free Flour Blend*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp cloves
  • 1/2-1 cup mini semi sweet chocolate chips
Nut topping
  • 2 tbsp cold butter
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp gluten free flour blend
  • 1/2 cup pecans
  • 1/8 tsp salt

Method
 

  1. Preheat the oven to 350°F. Grease a 10 inch springform pan*
Nut topping
  1. Place all the nut topping ingredients in a food processor and pulse until nuts are chopped course and ingredients are mixed well. Set aside.
cake
  1. 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.
  2. Add the eggs, pumpkin, buttermilk, and vanilla, mix until smooth.
  3. Add all the dryingredients to the bowl, ending with the chocolate chips. Stir until not dry steaks remain.
  4. Pour the cake batter into the prepared pan. Sprinkle the nut topping evenly over the cake.
  5. 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.
  6. Let cool on a cooling rack. When cool, remove the outside ring from the springform pan and place on a platter to serve.

Notes

Pan* you can also use to 8 inch cake pans instead of 10 inch springform pan. If using two smaller pans, cook for 35 minutes or so until done.
Favorite Gluten Free Flour Blend