Gluten Free Coffee Cake

Close up of a piece taken out of a coffee cake to show the swirl in the middle.

easyhealthyrecipes.com/gluten-free-coffee-cake/

With a tender crumb infused with a brown sugar cinnamon swirl, a crisp crumble topping and a simple yet irresistible glaze, this is the only Gluten Free Coffee Cake recipe you'll ever need!

Prep: 25

Cook: 55

Cooling Time: 45

Total: 2 5

Recipe makes approximately 9

Ingredients Needed

Cinnamon Crumb Topping

⅔ cup packed dark or light brown sugar
¾ cup gluten free all-purpose flour (spooned and leveled)
2 ½ teaspoons ground cinnamon
6 tablespoons unsalted butter (cold and cubed)

Coffee Cake

½ cup unsalted butter (softened)
½ cup granulated sugar (or use ¾ cup granulated sugar and no brown sugar)
¼ cup light brown sugar (packed - omit if using 3/4 cup granulated sugar)
1 ½ cups gluten free all-purpose flour (spooned and leveled)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs (at room temperature)
1 tablespoon pure vanilla extract
½ cup full-fat sour cream (at room temperature*, or thick vegan yogurt)
2 tablespoons milk (any kind, dairy or non-dairy, is fine)

Brown Sugar Swirl (optional)

¼ cup brown sugar
2 teaspoons cinnamon

Glaze (optional)

½ cup powdered sugar
2-3 teaspoons milk of choice

Get Recipe Ingredients

Instructions

Make the crumble and swirl

Whisk together sugar and cinnamon for the cinnamon swirl layer in a small bowl and set aside.
To make the crumble, in a medium bowl, mix together the flour, sugar, and cinnamon.
Pour in the butter and mix, ensuring all of the crumble is evenly hydrated with no patchy dry spots. It should be very thick and clumpy.
Place the bowl in the refrigerator while we make the cake batter.

Make the cake

Preheat the oven to 350F and arrange the oven rack in the middle of the oven. Grease and line an 8×8 inch pan with parchment paper. Allow the paper to reach up and over the sides for easy removal once the cake is baked.
In a mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and the 1/2 cup of granulated sugar. Mix on medium-high speed until creamy, light, and fluffy.
Pour in the remaining 1/4 cup of brown sugar and mix to combine.
Now mix in one egg, scrape down the bowl, and mix in the other egg along with the vanilla.
Once smooth, mix in the sour cream followed by the baking soda and salt.
Last, mix in the flour. When it appears to be fully mixed in, switch to a rubber spatula to gently mix the batter a couple times by hand just to ensure everything is evenly combined.
Spread half the batter into the prepared pan. Sprinkle cinnamon swirl (cinnamon/sugar) evenly over batter. Dollop remaining batter over cinnamon-sugar layer and use a knife to spread evenly over. Don’t worry if it doesn’t spread super cleanly.
Taking the crumble from the refrigerator, sprinkle an even layer over the cake batter. Make sure you cover the batter completely and there’s none peaking through.
Bake for 50-55 minutes or until the cake has an even rise with golden brown edges.
Allow the cake to cool for 35-45 minutes, then release it from the pan or until a toothpick inserted comes out clean with only a crumb or two. Let cool. Meanwhile, make the glaze.

Make glaze

Whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.

Recipe Notes

Don't skip chilling the crumble topping: Chilling is what will stop it becoming a melty mess in the oven. You want that beautiful streusel texture with every bite!

Troubleshooting: If you think the cake is browning too quickly in your oven (every oven is different) cover the top with a piece of foil and continue baking.

Nutrition Info (Approximate)