Gluten-Free Fall-Time Dessert!

Nothing speaks of fall quite like a freshly baked pumpkin dessert. The aroma of this delicious gluten-free coffee cake is sure to bring your family running to the kitchen ... which is exactly what you want, as it is best served warm. If desired, you can make it extra special with a scoop of vanilla ic-cream or a generous dollop of whipped cream. Serve with fresh cider or a hot cup of coffee, and it makes the perfect beginning ... or end ... to a cool fall day!





Gluten-Free Pumpkin Coffee Cake
1 1/3 c. cornstarch
1 1/3 c. potato starch
1 Tbs. + 1 1/2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. guar gum
1 tsp. pumpkin pie spice
1 c. sugar
1/2 c. brown sugar
1 (15 oz) can pumpkin
1/4 c. oil
2 Tbs. water
2 large eggs
2 tsp. vanilla
1/2 c. chopped pecans (opt)

Topping:
1/2 c. sugar
1/2 c. wheat-free all-purpose flour mix
4 Tbs. butter, softened
1 tsp. cinnamon

Preheat oven to 350° F. In a large bowl combine dry ingredients; add remaining ingredients and blend until completely moistened. Spread batter in a greased 9 x 13" cake pan. In a medium bowl combine the topping ingredients with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350° F for 30-40 minutes, until center springs back when touched lightly. Do not overbake! Serve warm.