Gluten Free Coffee Cake with Cinnamon Streusel

Homemade gluten free coffee cake with streusel topping on a white kitchen counter

Gluten Free Coffee Cake with Cinnamon Streusel

Moist, fluffy, and loaded with cinnamon streusel, this homemade gluten free coffee cake is the ultimate comfort bake ; perfect for brunch, dessert, or a cozy afternoon treat.

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Resting Time: 10

Total Time: 1 5

Servings: slices

Calories: 310kcal

Cost: $8

Equipment

1 9x9 inch square baking pan
Mixing bowls
1 Electric hand mixer
1 Pastry cutter or fork
1 Offset spatula
Measuring Cups & Spoons

Ingredients

For the Coffee Cake Base

2 cups gluten free flour blend cup-for-cup works best
¾ cup granulated sugar
½ cup unsalted butter softened
2 large eggs room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum if not in flour blend

For the Cinnamon Streusel Topping

½ cup gluten free flour blend
½ cup brown sugar packed
⅓ cup cold butter cubed
2 teaspoon ground cinnamon
pinch salt

For the Cinnamon Swirl

¼ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoon melted butter

Instructions

Spread half the batter, layer with cinnamon swirl, then top with remaining batter
Grease – Prepare 9x9 inch baking pan.
Cream – Beat butter and sugar together until fluffy.
Beat – Add eggs, vanilla, and sour cream until smooth.
Whisk – In another bowl, whisk flour, baking powder, baking soda, salt, and xanthan gum.
Fold – Gently combine wet and dry mixtures.
Swirl – Spread half the batter, layer with cinnamon swirl, then top with remaining batter.
Streusel – Sprinkle crumb topping evenly over batter.
Bake – Bake 40 minutes, or until a toothpick inserted comes out clean.
Cool – Let rest for 10 minutes before slicing.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition