gluten-free-pumpkin-cake-with-pecan-crumble
A moist and fragrant pumpkin coffee cake infused with a touch of orange and topped with a crunchy pecan crumble—perfect for cozy autumn gatherings or a sweet anytime treat. And the best part, it's naturally gluten-free thanks to almond flour!
Ingredients
0.5 cup (50 g) blanched almond flour
2 oz (55 g) butter, cold
0.5 cup (50 g) chopped pecans
🔒 The full recipe is members-only
30 more ingredients · 18 steps locked.
Unlock the full recipe — $5.99/mo