Gluten-Free Coffee Cake
Gluten-free coffee cake is a soft, tender cake with a buttery cinnamon crumb topping that makes it feel like the kind of bake everyone wants a slice of.
Ingredients
- 2 ½ cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, melted
- ½ cup honey
- 2 eggs
- 1 cup sour cream
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ cup gluten-free flour
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- 4 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the 2½ cups gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, honey, eggs, sour cream, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix together the ½ cup gluten-free flour, brown sugar, cinnamon, and melted butter until crumbly.
- Spread half of the batter into the prepared baking dish, sprinkle half of the crumb topping over it, then add the remaining batter and finish with the rest of the crumb topping.
- Bake for 30 to 38 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
- Let the cake cool slightly before slicing and serving.
Nutrition
Notes
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cake stays soft and tender.
- Use a good gluten-free flour blend: A 1:1 gluten-free flour blend will give the best texture and structure in the finished cake.
- Keep the crumb topping crumbly: Mix it just until it comes together so it stays crumbly instead of turning into a paste.
- Layer the batter gently: Spreading the batter carefully helps keep the crumb layer in place and gives the cake a better final texture.
- Let it cool a bit before slicing: This helps the cake set up and makes it easier to cut clean pieces.
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