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Bakery-Style Gluten-Free Coffee Cake with Cinnamon Streusel

Bakery-Style Gluten-Free Coffee Cake with Cinnamon Streusel

This Bakery-Style Gluten-Free Coffee Cake with Cinnamon Streusel is soft, buttery, and perfect for brunch or dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Chill Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 375 kcal

Equipment

  • Cake pan
  • mixing bowls

Ingredients
  

Streusel Topping

  • ¾ cup gluten free flour blend
  • ¾ cup brown sugar
  • ½ cup unsalted butter softened, not melted
  • 3 teaspoons ground cinnamon

For the Cake

  • 2 cups gluten free flour blend see note
  • ½ cup cane sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 cup non-dairy milk see note

Cinnamon Swirl

  • ¼ cup cane sugar
  • 1 ½ teaspoons ground cinnamon

Optional Glaze

  • ½ cup powdered sugar
  • 3 tablespoons non-dairy milk

Instructions
 

For the Cake

  • In a large bowl, combine gluten free flour blend, cane sugar, baking powder, and salt. Whisk to blend.
  • In a smaller bowl, add eggs, melted unsalted butter, vanilla extract, and non-dairy milk. Whisk to mix.
  • Pour the wet ingredients into the dry ingredients and mix until just 'barely' mixed.
  • Spray a 9" cake pan or loaf pan with non-stick spray and add half the cake batter. Spread it out.

For the Swirl

  • Mix cane sugar and ground cinnamon for the swirl and sprinkle it around the cake batter. Put the rest of the cake batter on top and spread it out.
  • Let the cake batter rest while you make and freeze the streusel topping.

For the Streusel

  • Add gluten free flour blend, brown sugar, ground cinnamon, and softened unsalted butter and mix.
  • Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
  • Sprinkle the crumble topping over the cake batter.
  • Preheat the oven to 350º F.

Baking

  • Spread out the crumble topping and bake at 350º F for 30-35 minutes.
  • To tell if the cake is done baking, insert a toothpick into the middle of the cake. If it comes out clean, the cake is finished baking.

Optional Glaze

  • Add powdered sugar and non-dairy milk to a mixing bowl and whisk into a semi-thick glaze.

Notes

This recipe works with various gluten-free flour blends. Adjust the flour or liquid as necessary based on the blend used.

Nutrition

Serving: 1sliceCalories: 375kcalCarbohydrates: 53gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 75mgPotassium: 140mgFiber: 3gSugar: 33gVitamin A: 554IUVitamin C: 0.03mgCalcium: 105mgIron: 1mg
Keyword baking, brunch, cinnamon streusel, coffee cake, dessert, Gluten Free
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