Description
A recipe for a moist, tender gluten-free coffee cake featuring a rich cinnamon sugar swirl and a buttery crumb topping, 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 (1 stick) unsalted butter, softened
- 1 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
- 1 tablespoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for topping)
- 3/4 cup gluten-free all-purpose flour blend (for topping)
- 1/2 cup packed light brown sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350 degrees F. Grease and flour (using GF flour) an 8×8 inch baking pan.
- In a medium bowl, whisk together 1 3/4 cups GF flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- In a small bowl, mix together 1/2 cup brown sugar and 1 tablespoon cinnamon for the swirl.
- Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter. Use a knife to gently swirl the layers if desired.
- Prepare the crumb topping: In a separate bowl, combine 3/4 cup GF flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the 1/2 cup cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumb 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 on a wire rack before slicing and serving.
Notes
- If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
- For a dairy-free version, substitute the butter with a solid dairy-free baking stick and use your preferred non-dairy milk.
- This cake keeps well covered at room temperature for up to three days.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 200
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 70