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Irresistible Gluten Free Coffee Cake

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A gluten-free coffee cake that is tender and buttery, featuring a delightful cinnamon swirl and crumbly topping, perfect for brunch or gatherings.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup full-fat sour cream
  • 0.75 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon gluten-free all-purpose flour (for the crumb topping)
  • 0.5 cup gluten-free all-purpose flour (for the crumb topping)
  • 0.5 cup brown sugar (for the crumb topping)
  • 1 teaspoon ground cinnamon (for the crumb topping)
  • 0.25 teaspoon salt (for the crumb topping)
  • 0.25 cup unsalted butter, melted (for the crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan, then line the bottom with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together on medium speed for about 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition and then stir in the vanilla extract.
  5. Gradually mix in half of the dry ingredients, followed by the sour cream, then add the remaining dry ingredients until just combined.
  6. In a small bowl, combine the brown sugar, cinnamon, and one tablespoon of flour for the filling.
  7. Spread half of the batter into the prepared pan, sprinkle the filling over it evenly, and then spread the remaining batter on top.
  8. For the crumb topping, combine the remaining flour, brown sugar, cinnamon, and salt with the melted butter until you achieve a coarse crumb texture. Sprinkle generously over the cake.
  9. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  10. Let it cool for at least 20 minutes before removing the ring from the springform pan. Serve warm or at room temperature.

Notes

Store at room temperature for up to 3 days, refrigerate for 7 days, or freeze for up to 2 months. Ensure to let the cake cool properly for easy slicing.

Nutrition

Find it online: https://us.recipesfood.org/gluten-free-coffee-cake-recipe/

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