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Gluten Free Coffee Cake

A moist, cinnamon-infused gluten-free coffee cake with a crumbly topping, perfect for family gatherings and cozy mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened (room temperature for best results)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup full-fat sour cream (greek yogurt can also work as a substitute)
For the cinnamon filling
  • 0.75 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon gluten-free all-purpose flour
For the crumb topping
  • 0.5 cup gluten-free all-purpose flour
  • 0.5 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.25 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large bowl, beat the softened butter and granulated sugar together for about 3 to 4 minutes until light and fluffy.
  2. Mix in the eggs one at a time, then stir in the vanilla extract.
  3. Add half of your dry mixture to the butter mixture and mix gently, then add the sour cream and blend until smooth. Fold in the remaining dry ingredients until just combined.
Filling and Topping
  1. In a small bowl, stir together the brown sugar, ground cinnamon, and gluten-free flour for the filling.
  2. Spread half of the prepared batter in the bottom of the springform pan, sprinkle the cinnamon filling over this layer, and gently spread the remaining batter on top.
  3. In a separate bowl, combine the crumb topping ingredients until crumbly and sprinkle over the batter.
Baking
  1. Place the cake in the oven and bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
  2. Allow the coffee cake to cool in the pan for at least 20 minutes before removing and slicing.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature, or in the fridge for about a week. Can be frozen for up to 3 months.