This moist, tender, streusel-topped coffee cake is easy to put together and gluten-free, thanks to a gluten-free baking mix.
Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Coffee Cake.
1. Info for Gluten-Free Coffee Cake
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 12
- Calories: 261.76 kcal
2. Ingredients for Gluten-Free Coffee Cake
- nonstick cooking spray
- 1/2 cup unsalted butter (softened, for cake)
- 1 cup granulated sugar (for cake)
- 2 tsp. vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 cups gluten-free all-purpose baking flour (for cake)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt (for cake)
- 1 cup gluten-free all-purpose baking flour (for streusel)
- 1/2 cup light brown sugar, packed
- 2 Tbsp. granulated sugar (for streusel)
- 2 tsp. cinnamon
- 1/8 tsp. salt (for streusel)
- 1/3 cup unsalted butter (melted, for streusel)
Preheat the oven to 350°F.
Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
Place the butter, sugar, and vanilla in a large mixing bowl. Use a mixer to cream ingredients together on medium-high speed until smooth, 1-2 minutes. Add the eggs, sour cream, and buttermilk, and continue beating until mixture is light and fluffy, about 1 minute.
Sift the gluten-free flour, baking powder, baking soda, and salt into the bowl. Mix on low speed, scraping down sides of bowl with rubber spatula as needed, until a smooth, thick batter forms.
Pour the batter into the prepared baking dish with a rubber spatula, and smooth into an even layer.
Place the gluten-free flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl. Stir with a fork to combine. Drizzle melted butter into the bowl and mix with a fork until the mixture forms large crumbs. Sprinkle crumble evenly over the top of the cake batter.
Bake the coffee cake on middle rack of oven until topping is golden and toothpick inserted in center comes out clean, 35-45 minutes.
Check to see that coffee cake is done. Remove from oven or add time as needed.
Allow cake to cool in the pan for 15-20 minutes before serving. To store, cover tightly with aluminum foil or store in an airtight container and keep at room temperature for 1-2 days, refrigerate for up to 1 week, or freeze for up to 2-3 months.