Ingredients

The following ingredients have 16 Servings
  • For the Cake
  • 2 1/4 cups gluten free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 8 tablespoons butter
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup maple syrup
  • 3/4 cup milk (use almond or coconut milk for dairy-free)
  • 1/3 cup white sugar or coconut sugar
  • 1 teaspoon cinnamon
  • For the crumble
  • 3/4 cup gluten-free flour
  • 1/4 cup plus 2 tablespoons brown sugar or coconut sugar
  • 3/4 teaspoon cinnamon
  • 6 tablespoons butter
  • 1/4 cup chopped pecans
  • For the icing (optional)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon heavy cream (may substitute full-fat coconut milk)

Instruction

  • Preheat the oven to 350 F and grease an 9x9 pan or line with parchment paper.
  • To make the cake, place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Then, add the butter, eggs, vanilla, maple syrup, and milk, and whisk until fully incorporated.
  • Pour half of the cake batter into the bottom of an 9x9 pan, then sprinkle the 1/3 cup sugar over top, as evenly as possible, followed by the teaspoon of cinnamon. Pour the remaining cake batter over top and spread evenly.
  • To make the crumble, add the flour, sugar, cinnamon, and chopped pecans to a bowl and whisk to combine. Then, stir in the butter until a crumbly mixture forms.
  • Sprinkle the cinnamon crumble on top of the coffee cake batter, then bake for 40-50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
  • While the cake is cooling, whisk together the powdered sugar, vanilla, and cream for the icing, then drizzle over top and serve!