Gluten-Free One-Pan Apple Pecan Coffee Cake
A rustic coffee cake baked directly in a cast iron skillet, featuring tender spiced apples and crunchy pecans. Made with coconut and arrowroot flours, this naturally sweetened cake has a hearty texture and warm cinnamon-nutmeg flavor. Perfect for weekend brunch or afternoon coffee, the one-pan method makes cleanup effortless while creating an attractive presentation straight from skillet to table.
Ingredients
- 3 eggs
- 2 medium apples, 1 cup finely chopped + 6-8 thin slices for top
- ¼ cup almond butter
- ¼ cup pure maple syrup, + additional for topping
- 2 tbsp coconut oil, melted
- ⅓ cup arrowroot flour
- ¼ cup coconut flour
- 2 t ground cinnamon
- ½ t ground nutmeg
- 1 t baking soda
- ¼ t salt
- ½ cup pecans, chopped + 8-10 pecan halves
Instructions
- 1
Preheat oven to 350℉
- 2
Crack eggs into seasoned or greased 10-inch cast iron skillet and whisk
- 3
Add finely chopped apples, almond butter, coconut oil, and maple syrup and mix
- 4
Add arrowroot flour, coconut flour, cinnamon, nutmeg, baking soda, salt, and pecans, and mix
- 5
Top with apple slices, pecan halves and sprinkle with cinnamon
- 6
Bake for 20-22 minutes or until toothpick inserted in middle comes out clean
- 7
Remove from oven and let set for 5-10 minutes
- 8
Serve and drizzle with pure maple syrup
Tips
Let the cake rest after baking as it continues to cook and set during this time
Use a well-seasoned cast iron skillet to prevent sticking, or grease thoroughly
Chop one apple finely for the batter and slice the other for an attractive topping
Good to Know
Cover and store at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead and reheated gently
Serve warm or at room temperature, drizzled with maple syrup
Common Mistakes
Don't skip the resting period to avoid underbaked center
Avoid overmixing the batter to prevent tough texture
Substitutions
alternative baking vessel
FAQ
Can I make this without a cast iron skillet?
Yes, use a greased 9x9 glass baking dish as an alternative. Baking time may vary slightly.
What if I don't have arrowroot flour?
You can substitute with tapioca starch or cornstarch in equal amounts for similar binding properties.
How long does this coffee cake keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat gently before serving.