GLUTEN-FREE PUMPKIN BUCKLE WITH SUGARED PECANS

NOTE: I have found it imperative to use a scale in gluten-free baking – flour mixes vary in weight based on the flours used – and that is exactly why I’ve given weights in this recipe. Don’t let the length of the recipe deter you – the familiar ingredients are easy to find and the buckle has two components – cake and streusel – it comes together quickly.

And finally, we live in the Midwest so getting to Blue Bottle Coffee on the West Coast isn’t optional – having this gorgeous book in my library is the next best thing!  

GLUTEN-FREE PUMPKIN BUCKLE WITH SUGARED PECANS
Adapted from Blue Bottle Craft of Coffee, James Freeman, Caitlin Freeman, Tara Duggan
Serves 6 

INGREDIENTS:

FOR THE CAKE:

• 140 grams all-purpose gluten-free flour (your own or use your favorite brand)
• 1 teaspoon baking powder
• 11 Tablespoons unsalted butter, room temperature
• 150 grams sugar
• ¾ teaspoon kosher salt
• ½ teaspoon pumpkin pie spice
• 2 eggs, room temperature
• 1 teaspoon Cointreau (orange juice, Grand Marnier or Orange Bitters work too)
• ¾ cup unsweetened canned pumpkin

FOR THE STREUSEL:

• 6 Tablespoons unsalted butter, cold
• 140 grams all-purpose flour (see note above)
• 100 grams sugar
• ½ teaspoon kosher salt
• zest of 1 orange
• ½ cup chopped sugared pecans (my local grocer carries these but you can also use raw)

METHOD:

TO MAKE THE STREUSEL:

1. Cut the butter into small cubes and let sit at room temperature for about 5 minutes
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and zest; give it a whir to blend together
3. Add the butter and mix on low until the mixture is grainy and looks like sand – 1 to 2 minutes
4. Add the pecans and mix just until the streusel starts to clump together and looks like gravel – you’re not looking for dough here, just bits/pieces of butter and pecans
5. Place in an airtight container and refrigerate until ready to use
6. Wipe out bowl and continue on with the cake

TO MAKE THE CAKE:

1. Preheat oven to 350 degrees
2. Butter and flour (use AP gluten-free flour mix) the bottom and sides of an 8-inch springform pan
3. Sift together the flour, baking powder and pumpkin pie spice; set aside
4. Using the same bowl and paddle attachment, beat the butter on low speed until smooth, about 2 minutes
5. Add the sugar and salt and mix on low speed until well combined; scrape down the sides, then mix on medium speed until light and fluffy – about 5 minutes
6. Combine eggs and Cointreau (or liqueur of choice) and, breaking up eggs, whisk until blended
7. With mixer on medium speed, add the egg mixture in a steady stream slowly; mix until very smooth – about 1 minute. Scrape down bowl and mix on medium speed for another 30 seconds
8. Scrape down bowl and add the flour mixture; mix on low until all the flour has been incorporated – about 1 minute
9. Remove bowl from stand mixer and gently fold in pumpkin puree

TO ASSEMBLE AND BAKE:

1. Pour the batter into prepared pan, smoothing top with an offset or rubber spatula
2. Sprinkle streusel evenly over the top (use your judgment here – I had a small amount of streusel left over)
3. Bake for 1 hour but begin checking for doneness at 50 minutes – rotate the pan halfway through baking time
4. Streusel should be dry and golden and buckle should be firm and spring back when pressed gently in the center
5. Cool cake on a wire rack for 30 minutes, remove from pan; serve warm or room temperature

NOTE: Gluten-free baked goods don’t store as well as their gluten counterparts; cover loosely with plastic wrap – will keep two days maximum but truth be told, it won’t last that long.