Buttermilk Apple Coffee Cake With Pecans

READY IN: 50mins
Recipe by LARavenscroft

A recipe that I found on Glutenfreeda.com. I've altered it a little bit. This makes a small 8-inch round coffee cake - just right for a small family.

Top Review by SarahBeth

This is a very good gluten-free recipe! And is an excellent Sunday morning coffee cake, I made the apple mixture on Saturday night and it worked out fine. I was not sure where to add the xanthan gum, so it went in with the flour, and it seemed to prodcue good results! I did not have any almond extract, so I left it out and this was still very yummy! Next time I might make it with the apple mixture on the bottom, like an upside down cake! Thanks for a great recipe! [Made for Newest Zaar Tag]

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Lightly grease an 8-inch round cake pan.
  3. In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
  4. In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
  5. In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
  6. Add the egg and extracts; beating well.
  7. Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
  8. Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
  9. Arrange the apple mixture over the cake.
  10. Sprinkle with the pecan pieces.
  11. Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
  12. Cool in the pan on a wire rack for 10 minutes.
  13. Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
  14. Drizzle glaze over cake.
  15. Serve cake warm or at room temperature.

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