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–+ servings

Gluten Free Classic Coffee Cake

This gluten free coffee cake is tender, cinnamon-swirled, and topped with a sweet glaze. It's a timeless favorite that everyone will love.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 9 pieces
Calories 516 kcal
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Ingredients
  

For the Streusel

  • 1/2 cup Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Light Brown Sugar, packed
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 cup Cold Unsalted Butter, cubed

For the Cake

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 2 large Eggs
  • 1 cup Sour Cream
  • 1 tsp Vanilla Extract

For the Glaze

  • 1 cup Powdered Sugar
  • 2 tbsp Whole Milk

Instructions
 

  • Preheat oven to 350F and grease a 9x9-inch baking pan. Make the streusel by combining gluten free flour, brown sugar, and cinnamon. Cut in cold butter with your fingers until crumbly. Set aside.
  • In a bowl, whisk together gluten free flour, baking powder, baking soda, and salt.
  • In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract until smooth.
  • Fold the dry ingredients into the wet ingredients until just combined. Spread half the batter into the prepared pan, sprinkle half the streusel over it, then spread the remaining batter on top. Finish with the rest of the streusel.
  • Bake for 38 to 42 minutes until a toothpick inserted in the center comes out clean. Let cool 15 minutes.
  • Whisk powdered sugar and milk together until smooth and drizzle over the warm coffee cake. Slice and serve.

Nutrition

Serving: 1servingCalories: 516kcalCarbohydrates: 75gProtein: 5gFat: 22g
Keyword brunch, coffee cake, gluten-free, streusel
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