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Moist Gluten-Free Cinnamon Sugar Coffee Cake

A close-up of a moist slice of Gluten-Free Cinnamon Sugar Coffee Cake with a thick, crumbly cinnamon streusel topping.
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A recipe for a tender, moist coffee cake featuring a rich cinnamon sugar swirl and a crunchy brown butter streusel topping, made entirely without wheat flour.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 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 sour cream or plain Greek yogurt
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (for streusel)
  • 1 cup gluten-free all-purpose flour blend
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Whisk together 1 3/4 cups GF flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate small bowl, mix the 1/2 cup brown sugar and 1 tablespoon cinnamon for the swirl layer.
  5. Alternate adding the dry ingredients and the sour cream/yogurt mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Prepare the streusel: In a small bowl, combine the melted butter, 1 cup GF flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Use a fork or your fingers to mix until coarse crumbs form.
  7. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon sugar swirl mixture evenly over the batter. Top with the remaining batter.
  8. Distribute the streusel topping evenly over the top layer of batter.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely.

Notes

  • If your GF flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • Using brown butter in the streusel adds depth; simply cook the butter until brown bits form, then cool slightly before mixing.
  • For a dairy-free option, use a plant-based butter substitute and non-dairy milk/yogurt.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-cinnamon-sugar-coffee-cake/