This Gluten Free Coffee Cake is a deliciously cinnamon-swirly-sweet breakfast treat! You can't even tell that we made it without gluten!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12Slices
Calories 330kcal
Author FoodFaithFitness
Ingredients
For the topping:
3/4Cup1:1 Gluten free all purpose flour(make sure it has xanthan gum in it. 120g) *
1/2CupBrown sugar,packed
3/4tspCinnamon
Pinch of salt
6TbspCold Unsalted butter,cut into cubes
For the cake:
1 3/4Cup1:1 Gluten free all purpose flour(280g)
2tspBaking powder
3/4tspBaking soda
1/2tspSalt
2/3CupGranulated sugar
2/3CupSour cream
1/2CupMilk of choice (I used unsweetened almond milk)
1/3CupUnsalted butter,melted
2Large eggs,at room temperature
For the filling
1/2CupBrown sugar,packed
1/2tbspCinnamon
Instructions
Pre heat your oven to 350 degrees and line the bottom of an 8 or 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 cut 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 the filling ingredients in a small bowl.
Assemble:
Pour half the cake batter in the prepared pan. Sprinkle the filling evenly over top. Then, gently scoop the rest of the batter on top and smooth out evenly.
Crumble the topping on top and push in gently so it adheres to the batter.
Bake until a toothpick inserted in the center comes out clean, about 1 hr - 1 hr 10 minutes.
Let cool in the pan COMPLETELY
DEVOUR!
Video
Notes
*Please weigh your flour to ensure best results. I used Bob's Red Mill 1:1 gluten free flour blend