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Gluten Free Cinnamon Coffee Cake

A delicious gluten-free coffee cake featuring a buttery crumb, sweet cinnamon flavor, and a crunchy topping, perfect for coffee time and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 0.5 cups granulated sugar
  • 0.25 cups brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream Can be substituted with Greek yogurt
  • 0.5 cups chopped walnuts or pecans (optional) For added crunch
Topping
  • 1 tablespoon additional cinnamon
  • 1 tablespoon sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until fully combined.
  3. In a large mixing bowl, beat the softened butter until creamy. Gradually add in the granulated and brown sugars, mixing until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry mixture to the butter mixture. Pour in the sour cream and mix until just combined, being careful not to over-mix.
  6. Fold in the nuts if using.
  7. Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Topping & Baking
  1. In a small bowl, combine 1 tablespoon of cinnamon with 1 tablespoon of sugar. Sprinkle this mixture evenly over the top of the batter.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
  1. Slice, serve, and enjoy your delicious Gluten Free Cinnamon Coffee Cake!

Notes

Wrap tightly in plastic wrap or foil to store in the refrigerator. It can last up to three days and can be frozen for three months. Thaw in the refrigerator overnight and reheat in the oven for best results.