Gluten Free Cinnamon Coffee Cake
This gluten free cinnamon coffee cake has a tender sour cream batter, a double layer of cinnamon streusel, and a simple vanilla glaze on top. It bakes in a 9x13-inch pan with no special equipment needed. Easy enough for a weekend morning, impressive enough for brunch with company.
Servings: 18 Servings
Equipment
- Baking Pan 9x13-inch
Ingredients
Cinnamon Streusel:
- 1 cup (216 grams) packed brown sugar
- ¼ cup (37 grams) Bob's Red Mill Gluten Free 1-to-1 Baking Flour (Note 1)
- 4 teaspoons (12 grams) ground cinnamon
- 6 tablespoons (85 grams) butter, melted
Cake:
- 3 cups (444 grams) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoons (7 grams) baking powder
- ¼ teaspoon (2 grams) baking soda
- ¼ teaspoon (2 grams) salt
- ½ cup (113 grams) butter, softened to room temperature
- ¾ cup (147 grams) granulated sugar
- ¼ cup (63 grams) packed brown sugar
- 3 large eggs
- 1 tablespoon (14 ml) pure vanilla extract
- 1 cup (234 grams) full-fat sour cream (Note 2)
- ½ cup (128 ml) milk, dairy or nondairy
Vanilla Glaze:
- 1 cup (155 grams) powdered sugar
- ½ teaspoon (3 ml) pure vanilla extract
- 1-2 tablespoons (15-30 ml) milk, dairy or nondairy
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray or softened butter and a light dusting of gluten free flour. Set aside.
- Make the streusel. Combine the brown sugar, gluten free flour, and cinnamon in a bowl. Pour in the melted butter and stir until it clumps together. Set aside.
- In a large bowl, whisk together the dry ingredients: gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and creamy, about 3 minutes.
- Add the eggs and vanilla to the butter and sugar mixture. Beat until combined. Stir in the sour cream and milk.
- Add half the dry ingredients to the wet ingredients. Stir and scrape the bowl, then add the remaining dry ingredients. The batter will be thick. That is exactly what you want.
- Spread half the batter into the prepared pan using an offset spatula or butter knife.
- Sprinkle half the streusel evenly over the batter layer. If the streusel has hardened while you were working, pop it in the microwave for 15-30 seconds to soften it back up.
- Spoon the remaining batter over the streusel in small dollops, then spread carefully with an offset spatula. Go slowly here so the streusel layer underneath stays put.
- Sprinkle the remaining streusel across the top of the cake. Using your hands gives you the most even coverage and is honestly the easiest way to do this step.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving to the next step. Do not rush this part.
- Make the glaze. Whisk together the powdered sugar, vanilla, and 1 tablespoon of milk. Add a second tablespoon if you want a thinner drizzle. Pour it over the cooled cake and serve.
Notes
Note 1 - Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten Free Baking Flour in the blue bag. If you use a different blend, make sure it contains xanthan gum. Results may vary with other blends.
Note 2 - Sour Cream: Full-fat sour cream is strongly recommended. A lower-fat version will change the texture of the cake.
Streusel: If the streusel clumps or hardens before you are ready to use it, microwave it for 15-30 seconds to soften.
Glaze: To reduce sweetness, make half the glaze or skip glazing the whole pan and let everyone drizzle their own slice. Do not reduce the sugar in the cake batter itself. Sugar helps with moisture and structure in this recipe. Cutting it back can result in a dry, crumbly cake.
Dairy Free: Use dairy free butter, dairy free sour cream or full-fat coconut yogurt, and nondairy milk throughout. These swaps have not been tested in my kitchen but are reasonable substitutions based on common baking adjustments.
Storage: Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unglazed slices for up to 3 months. Thaw at room temperature and glaze before serving.
Nutrition is estimated and will vary based on ingredients used and serving size.
Nutrition Information
Serving: 1 Slice (based on 18 slices)Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 13gSugar: 28g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
