I came up with this cake recipe after browsing around on Pinterest. There were butter pecan cakes, and streusel-topped crumb cakes. I thought, why not combine the two with some fresh fruit for a moist, sweet, and crumbly dessert?
You could call this a ‘streusel’ cake, a coffee cake, or a crumb cake. Or all three (like I did).
I opted for fresh strawberries in this streusel-topped cake, but strawberry/rhubarb, rhubarb alone, pineapple, or another low-FODMAP choice would be fabulous too. Feel free to swap the pecans for other nuts, or skip them altogether 😊
This low-FODMAP and gluten-free cake is great in the summer, at a brunch, or any family event. Delicious with whipped cream or ice cream, or some homemade low-FODMAP Caramel Sauce.
You may also love:
- Low-FODMAP Pineapple Upside Down Cake
- Low-FODMAP Strawberry Clafoutis
- Low-FODMAP & Gluten-free Peach-Pineapple Cobbler
- Low-FODMAP Blueberry Buckle Coffee Cake
- Low-FODMAP Starbucks Copycat Coffee Cake
- Low-FODMAP Raspberry Almond Coffee Cake
Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
‘Butter Pecan’ Strawberry Streusel/Coffee/Crumb Cake; Low-FODMAP & Gluten-free
A fresh and delicious recipe for low-FODMAP and gluten-free ‘butter pecan’ strawberry streusel crumb cake. This will be an instant hit. IBS-friendly!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour; 10 minutes
- Yield: 10 servings 1x
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup light or dark brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 & 1/4 cups low-FODMAP, gluten-free flour*
- 3/4 teaspoon xanthan gum, if not added to your flour
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon Kosher salt
- 1/2 cup (70g) chopped pecans*
- 3 tablespoons low-FODMAP lactose-free whole milk, or canned coconut milk
- 200g (1 cup) chopped, or sliced fresh strawberries*
- 2 tablespoons freshly squeezed lemon juice (divided)
- Vegetable shortening, or baking spray for greasing
For the Streusel:
- 6 tablespoons cold unsalted butter, chopped*
- 3/4 cup low-FODMAP, gluten-free flour
- 1/2 cup light or dark brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 teaspoon Kosher salt
- 1/2 cup (70g) chopped pecans*
Optional: prepared Low-FODMAP Brown Butter Maple Glaze
Instructions
- Preheat the oven to 350F. Grease a 9 inch springform pan, the line the bottom with parchment paper, and grease that as well (if desired)
- Prepare the streusel topping in a medium bowl:
- Place the LF flour, brown sugar, cinnamon, and salt in a medium bowl and cut the butter into it with a fork or with your hands until incorporated. Add in the pecans and stir, set aside in the fridge for now
- Prepare the cake:
- Stir 1 tablespoon of your fresh lemon juice into your lactose-free milk and allow to stand until it thickens (creates a ‘sour milk’)
- In a medium bowl, stir the strawberries and remaining 1 tablespoon lemon juice. Set aside
- In a second bowl, whisk together the LF flour, xanthan gum (if using), baking powder, cinnamon, cardamom, and salt
- Using an electric mixer, cream together the butter and brown sugar until light and fluffy
- Beat in the eggs, one at a time. Then the vanilla. Scrape the sides and bottom of the bowl as needed
- With beaters on low, add the flour mixture until combined (do not overmix), followed by the milk/lemon mixture. It will be a thick batter
- Fold in the pecans by hand
- Spoon the batter into your prepared pan, and smooth out the top with a spatula
- Lay the strawberries over top, then cover with the streusel topping
- Bake for about 50 minutes, or until the top is lightly browned, and a toothpick comes out without wet batter clinging to it
- Let cool 15 minutes in the pan before removing
- Enjoy warm or at room temperature. This is delicious with low-FODMAP Vanilla Ice Cream!
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- Butter is low in carbohydrates and naturally low in lactose and FODMAPs
- For an even fancier twist, brown your butter in advance, then chill it before adding to the streusel topping
- I always use Authentic Foods GF Classical Blend Flour-see my Low-FODMAP Bake Off for the reasons!
- Strawberries are low-FODMAP in 65g servings. Instead of strawberries, you can try blueberries, rhubarb, pineapple, or a combination. If you use frozen fruit, make sure to defrost first and drain liquid
- Pecans are low-FODMAP in 30g servings
- Leftover cake can be stored at room temperature or refrigerated, covered, for 1 week
- Top this with a glaze or sauce if you like! Try my Low-FODMAP Almond Glaze, Rich Low-FODMAP Caramel Sauce, or Low-FODMAP Brown Butter Maple Glaze (what I used)
- Note: Nutritional data does not include added glaze
