Description
A delicious Gluten-Free Cinnamon Coffee Cake that is easy to bake and perfect for any occasion.
Ingredients
Scale
- 2 1/2 tbsp white vinegar
- 2 1/2 cups milk (dairy-free: almond, cashew, or coconut)
- 3 3/4 cups all-purpose gluten-free flour with xanthan gum
- 3 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 tsp salt
- 1 tbsp pure vanilla extract
- 1 cup melted butter (dairy-free: Smart Balance)
- 3 large eggs (room temperature)
- 1 tbsp ground cinnamon (for filling)
- 1 cup packed light brown sugar (for filling)
- 1 cup packed light brown sugar (for topping)
- 1/2 cup granulated sugar (for topping)
- 1 tbsp ground cinnamon (for topping)
- 1/2 cup melted butter (for topping)
- 1 1/3 cups all-purpose gluten-free flour with xanthan gum (for topping)
Instructions
- Prepare the Batter: Start by mixing your dry ingredients in a large mixing bowl until well combined. The flour should look fluffy and airy, not clumpy. A common mistake here is over-mixing, which can lead to a dense texture.
- Mix in the Wet Ingredients: Combine the wet ingredients with the dry mixture gently until just blended. Avoid overmixing so you keep that light and airy quality.
- Add the Cinnamon Topping: In a separate small bowl, toss together your topping ingredients until crumbly. It should feel sandy between your fingers. If it is too wet, it will not crumble, so ensure you achieve the right texture.
- Layer in the Pan: Pour half the batter into your prepared baking dish. Sprinkle half the topping over this layer to create a delicious swirl when baked. Ensure even distribution to avoid dry patches in the final product.
- Finish with Remaining Batter: Spoon the remaining batter on top and sprinkle the rest of the topping generously over it. This should look inviting and abundant before baking.
- Bake to Perfection: Slide your dish into a preheated oven and allow it to bake until a toothpick comes out clean. The top should be golden brown and aromatic. If it begins to brown too quickly, cover it loosely with foil.
- Cool and Enjoy: Once baked, let the cake cool in the pan for a bit before transferring it to a wire rack. Allow it to cool completely to prevent a gummy center when slicing. Patience is key for perfect slices.
Notes
- Storage Tips: Store leftovers in an airtight container at room temperature or in the refrigerator. For freezing, wrap tightly in plastic wrap, then in aluminum foil, and place in a freezer bag.
- Expert Tips: When measuring flour, always use the spoon & level method to avoid a dense cake. If the cake feels gummy in the middle, ensure your gluten-free flour has xanthan gum included. If the topping starts to brown too quickly, cover with foil after 30 minutes. Stick to the recommended ingredient ratios for moisture; slight changes can alter the cake’s texture. Insert a toothpick into the center to test for doneness; it should come out clean.
- Serving Suggestions: Serve warm with a cup of coffee or tea. Pair with fresh fruit for a balanced meal. Accompany with a frittata for a filling brunch spread.
- Recipe Variations: Add chopped nuts to the crumb topping for added crunch. Switch the filling to include apples or pears for a fruity twist. Substitute vanilla extract with almond extract for a different flavor.
- Ingredient Notes: Look for a quality gluten-free flour for best results; ensure it contains xanthan gum for optimal texture. You can substitute milk with almond milk, cashew milk, or coconut milk; use unsweetened for best results.
Nutrition
- Calories: 570
- Sugar: 56g
- Sodium: 215mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 96g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 50mg