Gluten Free Cinnamon Coffee Cake
This gluten free cinnamon coffee cake is soft, fluffy, and packed with a buttery cinnamon swirl and crumbly streusel topping—perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
Streusel
- 126 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 56 Grams Brown Sugar
- 7 Grams Cinnamon
- 1 Gram Salt
- 78 Grams Butter
Cinnamon Swirl
- 48 Grams Sugar
- 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 3 Grams Cinnamon
Cake
- 132 Grams Butter
- 118 Grams Sour Cream
- 1 Gram Salt
- 52 Grams Buttermilk
- 2 Eggs
- 146 Grams Honey
- 3 Grams Vanilla
- 225 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 4 Grams Baking Powder
- 3 Grams Baking Soda
Instructions
Streusel
- In a glass bowl, add in the butter. Put the bowl in the microwave to melt it - around 30 seconds.78 Grams Butter
- Once the butter is melted, add in the rest of the ingredients and stir to combine everything. It should be crumbly and chunky.126 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 56 Grams Brown Sugar, 7 Grams Cinnamon, 1 Gram Salt
- Place the bowl in the fridge or freezer to firm up the butter while you make everything else.
Cinnamon Swirl
- In a glass bowl, mix together all ingredients and set aside.48 Grams Sugar, 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 3 Grams Cinnamon
Cake
- Preheat the oven to 350F.
- In a pot, place the butter to melt it. You want to brown the butter to add more flavour into the cake. Once the butter is browned, set it aside until it cools.132 Grams Butter
- In a large glass bowl, add in the yogurt, salt, milk, eggs, honey and vanilla. Whisk until it is fully incorporated.118 Grams Sour Cream, 1 Gram Salt, 52 Grams Buttermilk, 2 Eggs, 146 Grams Honey, 3 Grams Vanilla
- Add in the dry ingredients. Lightly mix until not combined.225 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 4 Grams Baking Powder, 3 Grams Baking Soda
- Pour in the browned butter and mix everything until just combined.
- In an 8”x8” square pan, cover the bottom and sides with parchment paper. Pour half the batter into the prepared pan. Sprinkle the cinnamon sugar over it so it is an even layer. You might not need all of it, I did not.
- Remove the crumble from the fridge/freezer and break in about half of it on top of the cake.
- Pour the other half of the batter on top of this.
- Add on top of the rest of the crumble. It is going to feel like a lot, but it is needed for this cake.
- Bake for 45 minutes until a toothpick comes out almost clean.
- Remove from the oven, wait until it has cooled before cutting into it. Enjoy!