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Gluten-Free Pumpkin Coffee Cake with Cream Cheese Swirl showing the finished dessert and its texture
Emma Collins

Gluten-Free Pumpkin Coffee Cake with Cream Cheese Swirl

A spiced pumpkin cake with a vanilla cream cheese layer and a buttery cinnamon crumble topping.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 portions
Ingredients Method Notes

Ingredients
  

Cinnamon streusel
  • 120 g plain gluten-free flour blend
  • 75 g light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp xanthan gum; omit if the blend contains it
  • 75 g cold unsalted butter cubed
Cream cheese filling
  • 225 g full-fat cream cheese room temperature
  • 25 g granulated sugar
  • 5 g cornstarch
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract
Pumpkin cake
  • 325 g plain canned pumpkin puree
  • 100 g light brown sugar
  • 100 g granulated sugar
  • 110 g neutral oil
  • 60 g whole milk room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 240 g plain gluten-free flour blend
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum; omit if the blend contains it
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice

Method
 

  1. Heat a conventional oven to 350°F / 180°C. Line a 9-inch / 23 cm square pan, leaving parchment overhang.
  2. For the streusel, mix its dry ingredients. Rub in the cold butter until you have a mixture of small crumbs and pea-sized clumps.
  3. For the filling, stir cream cheese, sugar and cornstarch until smooth. Mix in the yolk and vanilla.
  4. Whisk the pumpkin, both sugars, oil, milk, eggs and vanilla together. Separately combine the flour, raising agents, xanthan gum, salt and spices. Whisk the dry mixture into the wet ingredients until smooth.
  5. Spread half the pumpkin batter in the pan. Add the cream cheese filling in an even layer, leaving a roughly 1/2-inch / 1 cm border. Cover with the remaining batter.
  6. Sprinkle the streusel evenly over the top. Bake about 50 minutes, until deeply golden and a cake tester comes out clean.
  7. Let the cake cool until warm before lifting it from the pan. Slice and serve warm or at room temperature.

Notes

Keep covered in the refrigerator for 3–4 days. The crumble softens during storage.
GLUTEN-FREE NOTE
Use a suitable gluten-free blend and baking powder; prevent cross-contact. Contains eggs and milk. Coffee cake is a cake to serve with coffee; no coffee is needed in this batter.
Time fields are estimates. Follow the detailed baking range and allow additional time for cooling or setting as directed. Egg sizes refer to US large eggs.