Cinnamon Pecan Coffee Cake
Such a sweet breakfast treat to have with your coffee. No coffee involved in the recipe, but the cinnamon and pecans pair so well with your favorite latte!
Ingredients
Streusel
- 1 1/2 cup GF AP flour
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 stick DF butter
- 1/2 cup pecans chopped
Filling
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1 cup pecans chopped
Cake
- 1 stick DF butter
- 1 cup sugar
- 2 eggs
- 1 cup GF AP flour
- 3/4 cup sorghum flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup DF yogurt vanilla
- 1/3 cup oat milk
Glaze
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 3 tbsp oat milk
Instructions
Streusel
- Combine flour, brown sugar, and salt and whisk in bowl.
- Cut in cold butter until it is a sandy texture.
- Add in pecans and place in fridge while preparing the rest of the cake!
Filling
- Combine all ingredients and set to the side.
Cake
- Preheat oven to 350 degrees and grease a bundt pan. Preferably a pan that has a removeable component.
- Cream butter and sugar in stand mixer with paddle attachment or electric hand mixer.
- Add eggs and vanilla and beat until fluffy.
- Add GF AP flour, sorghum flour, baking powder and baking soda and turn mixer on low.
- Add yogurt and oat milk while mixer still on low.
- When mixture is combined, turn mixer on high and beat until light and fluffy.
- Spoon half of batter into prepared bundt pan.
- Add filling on top of first layer evenly.
- Carefully spoon remaining batter on top of filling.
- Spread streusel liberally on top.
- Bake for 50-55 min and let cool completely before removing from pan.
Glaze
- Whisk together powdered sugar, vanilla and oat milk until there are no clumps.
- Using whisk or spoon slowly drizzle glaze over cake.
- Serve and ENJOY!