Gluten Free Egg Pumpkin Cake – The perfect fall dessert

This pumpkin cake is the perfect fall dessert: rich with pumpkin and spice aromas, wonderfully fluffy and moist and tender, with a buttery, crunchy crumb on top.

What you will need:

• Crumb: 180g (1½ cups) gluten-free flour
• 125 g (½ cup + 2 tablespoons) soft brown sugar
• 1½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 100 g cold unsalted butter, cubed
• Pumpkin Cake:
• 300g (1⅓ cups) pumpkin puree
• 200 g of powder
• 115 g unsalted butter, melted and cold
• 80 g whole milk, whole, at room temperature
• 1 teaspoon of apple cider vinegar
• 240 g gluten-free flour
• 2 tablespoons of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 teaspoon of cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg

How to make it:

1. Crumb: In a large bowl, whisk together the gluten-free flour, brown sugar, cinnamon, nutmeg, and salt.
2. Add the cold cubed butter and rub it into the dry ingredients with your fingertips until you have a crumbly mixture that sticks and binds together. You want a mixture of small “crumbs”. Refrigerate the mixture for at least 20 minutes or until needed.
3. Pumpkin cake: Place the oven rack in the middle position, preheat the oven to 180ºC and line a 23cm square baking tin with baking paper. In a large bowl, whisk together all the wet ingredients: pumpkin puree, powdered sugar, melted unsalted butter, milk, and apple cider vinegar.
4. In a separate bowl, whisk together all the dry ingredients: gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Add the dry ingredients to the wet ingredients and beat them all together into a smooth cake batter without any lumps of flour.
6. Transfer the dough to the baking form and spread it in an even layer.
7. Sprinkle the frosted crumb evenly over the surface of the cake. If there are some very large pieces in the crumb coating, you can break them up.
8. Bake at 180ºC for about 45-50 minutes or until the crumb is golden brown and a toothpick inserted in the center of the cake comes out clean.
9. Allow the cake to cool in the pan and carefully remove from the pan.

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