Low FODMAP Coffee Cake

This low FODMAP coffee cake is a delicious and easy-to-make treat that's perfect for breakfast, brunch, or dessert. It's made with a gluten-free baking mix, maple syrup, pecans, and cinnamon. The cake is moist and fluffy, with a crumbly pecan topping.

I first developed this recipe a few years ago when I was on the low FODMAP diet. I was craving something sweet and comforting, but I couldn't find any coffee cake recipes that were low in FODMAPs. So I decided to experiment with my own recipe, and this is what I came up with. I've made this cake many times since then, and it's always a hit with my friends and family.

Prep time: 20 | Cook time: 45 | Serves: 8

Ingredients

• 1 cup all-purpose gluten-free baking mix
• 1/2 cup maple syrup
• 1/2 cup chopped pecans
• 1/4 teaspoon ground cinnamon
• 1 stick butter, softened
• 1 cup low FODMAP brown sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 1/2 cups low FODMAP milk

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round baking pan.
2. In a medium bowl, combine the baking mix, maple syrup, pecans, and cinnamon.
3. In a separate bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the almond and vanilla extracts.
5. Gradually stir in the milk until a smooth batter forms.
6. Spread half of the batter in the prepared baking pan.
7. Sprinkle the pecan mixture over the batter.
8. Spread the remaining batter over the pecan mixture.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool for 10 minutes before serving.

Why It Works

• The gluten-free baking mix makes this cake light and fluffy.
• The maple syrup adds a touch of sweetness and moisture.
• The pecans and cinnamon give the cake a delicious flavor and texture.
• The low FODMAP milk ensures that the cake is suitable for people on the low FODMAP diet.