There’s nothing quite like the aroma of cinnamon and brown sugar filling the kitchen as a delicious coffee cake bakes to perfection. This Gluten-Free Cinnamon Streusel Coffee Cake is the perfect treat for breakfast, brunch, or an afternoon coffee break. With a tender, moist crumb and a buttery, cinnamon-laced streusel topping, you won’t believe it’s gluten-free! Made with my go-to flour blend, Inspiration Baking-All Purpose Flour Blend, this recipe delivers the same comforting taste and texture as the classic version—without the wheat. Whether you’re serving it for a special occasion or just because, this coffee cake is sure to be a crowd-pleaser!
The All-Purpose Flour Blend will also make many other delicious recipes! Check out our recipes!
SERVINGS: 9
PREP TIME: 20 MIN
COOK TIME: 25 MIN
TOTAL TIME: 45 MIN
INGREDIENTS
Coffee Cake Batter
1 1/2 Cups (282g) Inspiration Baking-All Purpose Flour Blend
1 Tablespoon Double Acting baking powder
1/2 Teaspoon Xanthan Gum
2/3 Cup Granulated Sugar
1/2 Tablespoon Vanilla Extract
1/4 Teaspoon Almond Extract
2 Large Eggs
1/2 Tablespoon White Vinegar
3 Tablespoons softened butter or margarine
1 Tablespoon Mayonnaise
1/2 Cup Sour Cream or dairy free sour cream or unflavored dairy free yogurt
Streusel Filling
1/2 Cup packed Brown Sugar
2 Teaspoons Cinnamon
2 Tablespoons melted butter or margarine
Streusel Topping
1/4 Cup Packed Brown Sugar
1 Teaspoon ground Cinnamon
1/4 Cup cold butter or margarine
DIRECTIONS
Preheat your oven to 350° F. Grease a 9x9-inch baking pan.
Prepare the Cinnamon Streusel filling. Combine dry ingredients in a small bowl. Melt butter. Pour melted butter into the dry mixture. Using a fork, combine. Set aside.
In another bowl, whisk together the Inspiration Baking-All Purpose Flour Blend, xanthan gum and baking powder. Set a side.
In the bowl of a stand mixer, combine the rest of the ingredients. Blend on low to combine. The butter will be lumpy.
Add dry ingredients to the bowl. Blend on medium for 2 minutes. Scrap the bowl at least one time. Batter will be thick.
Pour 1/2 the mixture into the greased pan and spread to the corners. Then sprinkle the streusel filling over the top. Using a knife, gently swirl the batter and filling together one time. Do not mix it together. You want the swirl effect.
Top with remaining batter. Carefully spread the batter over the lower layer.
To make the Cinnamon Streusel Topping, combine the dry ingredients together. Using a fork or pastry cutter, cut in cold butter with the dry ingredients. It will be crumbly.
Place the streusel topping on the top of the batter.
Bake for approximately 25-30 minutes until a toothpick comes our fairly clean.
Serve warm or cooled.
NOTES:
If using an 8x8 inch pan, you will need to bake longer.
Make muffins. Bake 14-16 minutes. You can freeze the muffins for several months by wrapping each muffin in plastic wrap and placing inside a freezer bag. Thaw at room temperature.
Substitute sour cream for dairy free sour cream or dairy free unflavored yogurt.
You can also drizzle a glaze over the top. Add water to powdered sugar and stir until consistency is thin.
Adding some blueberries or raspberries to the batter is another idea. It's a great way to change the recipe to a dessert. Top with ice cream, whipped topping or eat as is.
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