Description
Moist, fluffy, and warmly spiced—this Gluten-Free Cinnamon Coffee Cake brings cozy bakery vibes right to your kitchen. With a tender crumb, rich cinnamon swirl, and golden crumb topping, it’s the perfect companion to your morning coffee or afternoon break, without any gluten.
Ingredients
For the cake:
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
For the cinnamon swirl:
1/3 cup brown sugar
1 tbsp cinnamon
For the crumb topping:
1/2 cup gluten-free flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup cold butter, cubed
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Mix in sour cream.
Gradually add dry ingredients to wet until just combined.
Spread half the batter in the pan. Sprinkle with cinnamon swirl mix. Add remaining batter on top.
Mix crumb topping ingredients and sprinkle over the batter.
Bake 35–40 minutes or until a toothpick comes out clean. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280 / Serving
- Fat: 16g / Serving
- Carbohydrates: 30g / Serving
- Protein: 4g / Serving