Cinnamon Pecan Coffee Cake (low FODMAP)

15 minutes prep • 45 minutes cook • Low FODMAP • Gluten-free • Serves 12 • Ok to make ahead: Steps 1 - 7

Having something easy and scrumptious for late morning brunch is a delicious treat. This divine cinnamon cake is perfect for breakfast, brunch, dessert, or afternoon tea. The nuts and cinnamon give it that comforting classic coffee cake taste that’s just yummy.

Ingredients: Filling

1/3 cup packed light brown sugar

2 teaspoons cinnamon

1/2 cup chopped pecans or walnuts

Ingredients: Cake

2 1/2 cups gluten-free flour (I used King Arthur Measure for Measure)

1 1/2 cups granulated sugar

1/2 cup custard powder

2 1/4 teaspoons baking powder

3/4 teaspoon Kosher salt

1 cup vegetable oil (I used Canola oil)

2/3 cup water or lactose-free milk

4 large eggs

2 teaspoons vanilla extract

Ingredients: Glaze

1 cup powdered sugar, sifted

2 tablespoons lactose-free milk

1/2 teaspoon vanilla extract

Directions

(1) Prepare: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease a 12-cup Bundt cake pan with butter or cooking spray and dust with gluten-free flour. Shake out any excess flour. Chop the nuts and sprinkle the chopped nuts evenly around the bottom of the pan (which will become the top of the cake) and set the pan aside.

(2) Mix filling: In a small mixing bowl, combine the brown sugar and cinnamon, and set aside.

(3) Make the batter: Combine all remaining dry ingredients in a sifter then sift into the bowl of your stand mixer or a mixing bowl. Add oil, water, milk, eggs, and vanilla. Blend on low speed for 1 minute then scrape down the sides of the bowl. Increase speed to medium and blend for 2 minutes until batter is smooth. Scrape sides of the bowl as needed.

(4) Layer the ingredients: Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 the filling mixture evenly over the batter. Pour another third of the batter evenly over the filling and sprinkle the remaining filling over the batter. Pour the remaining batter evenly over the filling and smooth it out with a rubber spatula.

(5) Cook the cake: Put the pan in the oven and cook until the cake is golden brown and springs back when lightly pressed, about 45 - 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Then run a knife around the edge and turn it out onto a cooling rack and allow it to cool completely.

(6) Make the glaze: Combine the powdered sugar, milk, and vanilla in a small bowl and stir until smooth.

(7) Finish: Put your cake on a serving platter and drizzle glaze over the cake.

Make-ahead note: At this point, you may store the cake, or store any leftover cake, in an airtight container at room temperature for up to a week (yeah right it’s going to last that long!) or freeze and thaw at room temperature when ready to eat.

(8) Plate and serve: Slice and serve with your favorite breakfast, brunch, or tea.

Eat and enjoy every bite because you can!

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