This Gluten-Free Coffee Cake is a deliciously cinnamon-swirly-sweet treat. Perfect for breakfast or as an afternoon snack!
We all know the saying “as American as apple pie,” but to me, this saying can also be applied to coffee cake. While growing up, we had coffee cake at our house at least twice a month. Perhaps it was because my mom was such a social butterfly, and we always had people over for a chat and a cup of coffee. Yes, even my teachers would sometimes show up at my house and spend time sitting on the front porch with my mother, sipping coffee and enjoying a slice of her cinnamony, streusel-topped coffee cake. I don’t blame them. Sure, my mom was great company, but her coffee cake was out of this world!
Today’s gluten-free cinnamon coffee cake brings aromatic warmth together with the perfect amount of sweetness to create the most delicious and delightfully moist coffee cake. It is easy to bake, and even easier to eat! Whether you’re serving it alongside your morning cup of coffee or sharing it with friends and loved ones, just like my mom did, this cake is sure to please!
Is Gluten-Free Coffee Cake Healthy?
Made with butter, eggs, and sugar, this cake can hardly be called healthy. Sure, it’s gluten-free, but it doesn’t really lend itself to being tweaked for the sake of wholesomeness. Though let’s be honest, would that really do the cake justice? The beauty of this cake is its moist, tender crumb and buttery layer. Try replacing the butter with applesauce to cut down on fat, for example, and you’ll be in for a real disappointment. I wouldn’t attempt to make it with flax “eggs” either, as the texture will likely be much too dense. That said, you can replace the butter and sour cream with dairy-free versions.
What’s In A Name
Despite its name, coffee cake doesn’t actually contain coffee. Instead, it gets its name from the tradition of pairing cake with coffee, which is believed to have originated in Northern and Central Europe in the 17th century. Back then, coffee was a drink reserved for the upper class, who relished coffee breaks with good company and a sweet treat. The tradition likely arrived in the United States with German, Scandinavian, Austrian, and Dutch immigrants in the late 19th century. By the mid-20th century, coffee cake had become a staple of American kitchens, and its beauty lay in its simplicity: a moist, tender cake, often spiced with cinnamon and crowned with an utterly decadent, crumbly layer.
How to Make Ahead and Store
This coffee cake will keep well for up to 5 days if stored in an airtight container in the fridge. You can freeze it for up to 3 months, sliced and stored in Ziploc bags.
Serving Suggestions
Coffee cake goes with coffee, whether you prefer a dark, robust shot of espresso or a sweet, milky latte. If you want to serve it with something really special, try a Homemade Caramel Vanilla Iced Coffee. And who’s to say you can’t pair it with an Espresso Martini instead? Hey, it does have coffee!
Eager to try other coffee cake recipes? Invite some friends over and treat them to a slice of this Mimosa Gluten-Free Coffee Cake!
Ingredients
For the topping:
- 3/4 cup gluten-free, all-purpose flour (make sure it has xanthan gum)
- 1/2 cup brown sugar packed
- 3/4 teaspoon cinnamon
- Pinch of salt
- 6 tablespoons cold unsalted butter cut into cubes
For the cake:
- 1 3/4 cups gluten-free, all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2/3 cup sour cream
- 1/2 cup milk of choice (I used unsweetened almond milk)
- 1/3 cup unsalted butter, melted
- 2 large eggs at room temperature
For the filling
- 1/2 cup brown sugar packed
- 1/2 tablespoon cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of an 9-inch cake pan with parchment paper, spraying the sides with cooking spray.
Making the topping:
- In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Use your fingers to rub in the butter until well mixed and large crumbles form. Refrigerate until ready to use.
Make the cake:
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the remaining cake ingredients.
- Whisk the dry ingredients into the wet ingredients until smooth and mixed.
Make the filling:
- Mix together the brown sugar and cinnamon in a small bowl.
Assemble:
- Pour half of the cake batter into the prepared pan. Sprinkle the filling evenly over top. Then, gently scoop the rest of the batter on top and smooth out evenly.
- Add the crumb topping and push in gently so it adheres to the batter.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes.
- Allow to cool in the pan completely before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Hi Taylor, how do you think coconut sugar would taste in this? I find it doesn’t always taste or work the greatest in some recipes but I don’t keep brown sugar around. This looks so good! Thanks in advance.
Hi Holly, I haven’t tested so I am not sure to be honest. Please let me know if you do!