Description
A recipe for a moist, tender gluten-free coffee cake featuring a rich cinnamon sugar swirl and a crunchy streusel topping. This cake is perfect for breakfast or brunch.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup packed light brown sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 1/4 cup cold unsalted butter, cut into small pieces (for streusel)
- 1/2 cup gluten-free all-purpose flour blend (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan with gluten-free flour.
- In a medium bowl, whisk together the 1 3/4 cups flour blend, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare the filling: In a small bowl, mix the brown sugar, 1 tablespoon cinnamon, and 1 tablespoon of the reserved cake batter flour blend (if using a very wet batter).
- Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon sugar filling evenly over the batter. Top with the remaining cake batter, spreading gently.
- Prepare the streusel: In a separate bowl, combine the 1/2 cup flour blend, 1/4 cup sugar, and 1 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before slicing and serving.
Notes
- For a dairy-free option, substitute the butter with a solid vegan butter stick and use your preferred non-dairy milk (almond or soy work well).
- Using a quality gluten-free flour blend that contains xanthan gum helps achieve a structure similar to wheat flour.
- To prevent gumminess, measure your gluten-free flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg