Gluten Free Coffee Cake Recipe
I grew up eating coffee cake and am admittedly a coffee cake snob and THIS is probably the best I've ever had, and it's gluten free! It's tall and fluffy thanks to a baking hack, has a rich and moist texture, and a beautiful crumb topping. You're gonna love it.
Servings 9 servings
Calories 473kcal
Equipment
Ingredients
FOR THE STREUSEL TOPPING
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 1 teaspoon cinnamon
- 1 cup gluten free flour I used King Arthur Measure for Measure
- ⅓ cup salted butter melted and cooled
FOR THE COFFEE CAKE
- 2 large eggs
- ½ cup oil
- ⅓ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups gluten free flour King Arthur Measure for Measure
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
Instructions
- Spray bottom and corners of an 8” X 8” square cake pan with cooking spray (or use butter or oil). Only grease the bottom and corners, and set aside.
- Preheat oven to 425°F
- FOR THE STREUSEL
- In medium bowl, whisk brown sugar, white sugar, cinnamon, and gluten free flour. Using a fork, stir in melted butter until mixture resembles coarse crumbs. There should be some larger pieces and some smaller, it doesn’t need to be equal sizes. Set aside.
- FOR THE COFFEE CAKE
- In a large mixing bowl, whisk eggs thoroughly, about 30 seconds.
- Add granulated sugar, brown sugar, oil, buttermilk, and vanilla and whisk until smooth and creamy.
- Add gluten free flour, baking soda, baking powder, cinnamon, and salt and whisk just until combined. There will be a few lumps and that’s OK, it is important you don't overmix.
- Spread coffee cake batter in an even layer into prepared pan.
- Sprinkle crumb topping evenly on top and press down gently.
- Bake at 425 for 7 minutes, then, keeping the oven door closed, reduce temperature to 350 and bake an additional 30-35 minutes or until a wooden pick inserted in center comes out clean. Let cool 20 minutes before serving.
Video
Notes
PRO TIPS:
For best results, use King Arthur Measure for Measure gluten-free flour.
Always use the stir, scoop, and level method when measuring flour (more on that below)
When mixing the batter, here will be a few lumps and that’s OK, you don’t want to overmix! Overmixing can cause the batter to deflate and will affect the rise.
Be sure to keep the oven door closed when reducing the temp
HOW TO STORE:
store gluten-free coffee cake in an airtight container at room temperature for up to 24 hours or store in the fridge for up to 5 days.
You can also freeze completely cooled coffee cake in a freezer bag. Be sure to remove all excess air. It will keep well in the freezer for at least a month.
To thaw, place in the fridge or on the counter for a few hours. Warm briefly in the microwave before serving.
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 65g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 60mg | Sodium: 438mg | Fiber: 1g | Sugar: 33g