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Cinnamon Pecan Gluten Free Coffee Cake

Manjiri Chitnis
Classic coffee cake recipe with tweaks -
An easy toput together cake recipe, a quick bake for afternoon tea, an all-rounder, getsfull marks for being easy, quick, GF and fun to make!
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Servings 15 pieces

Equipment

  • Oven
  • Baking Tray
  • Hand-held blender/ Food processor/ Mixer/ Stand Mixer
  • Spatula
  • Measuring spoons
  • Large Mixing Bowl
  • Sieve

Ingredients
  

For the Cinnamon Pecan Gluten Free Coffee Cake

  • 3 cups Free from Fairy's self-raising flour i.e 385 grams
  • 1.5 cups sugar substitute like Natvia
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking soda
  • 3/4 tsp Salt
  • 3/4 cup Unsalted Butter
  • 3 Eggs
  • 1.5 cups Soured Cream
  • 1.5 tsp Vanilla

Instructions
 

  • Chop the pecans roughly and add to a small bowl. Break the dark chocolate bar into small pieces by hand. Mix the cinnamon powder and brown sugar and set aside
  • In a large mixing bowl sieve, the flour, and the sugar - just to ensure no lumps go into. Add the baking powder and baking soda, softened unsalted butter, vanilla and eggs did not use an electric mixer just used a large spatula and mixed the whole thing together well until a proper thick mix was formed. Then I added in the soured cream and mixed well again
  • Now pre-heat the oven to 180 degree Celsius
  • Grease a 12'' cake tin using a generous blob of the unsalted butter and pour enough cake mixture to make a thin layer then sprinkle some of the pecan mixture. Repeat at least 3 times until all the cake and pecan mixture is alternatively used up
  • Bake in the centre of the pre-heated oven at 18 degree Celsius for one hour
  • Check using a toothpick or a thin knife to check if the cake is done by inserting it into the middle of the cake. If it comes out clean then the cake is done
  • Place the cake tin on a wire rack and allow to cool completely before releasing the removable base of the tin
  • Serve with freshly brewed tea
  • Stores well in the refrigerator for at least a week in an air-tight tin
Keyword Gluten-free cake