Description
Enjoy a tender, flavorful gluten-free coffee cake that rivals the best traditional recipes. Perfect for breakfast or special occasions, this moist and delicious cake features a delicate streusel topping bursting with cinnamon and spice. Whether you’re a seasoned gluten-free baker or a newbie, this recipe is easy to follow and adaptable to your needs.
Ingredients
Scale
- 1 3/4 cups King Arthur Measure for Measure Gluten-Free Flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum (if your flour blend doesn’t already contain it)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk (or plain yogurt for extra tang)
- 1 teaspoon pure vanilla extract
- 1/2 cup King Arthur Measure for Measure Gluten-Free Flour (for streusel topping)
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces (for streusel topping)
- 1/4 cup packed light brown sugar (for streusel topping)
- 1/2 teaspoon ground cinnamon (for streusel topping)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan with gluten-free flour.
- Make the Streusel Topping: In a small bowl, combine the gluten-free flour, cold butter, brown sugar, and cinnamon. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, xanthan gum (if needed), salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large bowl, beat the softened butter until creamy. Add the eggs, one at a time, beating well after each addition. Mix in the buttermilk and vanilla extract until combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure a tender crumb.
- Layer the Batter and Streusel: Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel topping over the batter. Add the remaining batter, spreading it smoothly, and top with the remaining streusel.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and firm to the touch.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Ensure all ingredients are gluten-free.
- Experiment with add-ins like blueberries, nuts, or chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten-free coffee cake, gluten-free baking, easy coffee cake, gluten-free dessert, homemade coffee cake, streusel topping, dairy-free option, brunch recipes, family heirloom recipe, moist coffee cake
