Gluten Free Cinnamon Coffee Cake

Warm, tender, and built around a buttery cinnamon streusel, this Gluten Free Cinnamon Coffee Cake is my go-to for weekend mornings and casual guests. It crisps at the edges, stays moist inside, and comes together without fussy steps — I’ve baked this dozens of times with consistent results. If you like coffee cake variations, you might also enjoy this banana version for a fruity twist: Easy Gluten Free Banana Coffee Cake.

Why Make This Recipe

• Crowd-pleasing flavor: the cinnamon-sugar swirl and crumbly streusel deliver classic coffee cake comfort.
• Reliable texture: using a tested gluten-free flour blend and the right wet-to-dry balance keeps the crumb tender, not gritty.
• Quick to assemble: simple mixing and a single pan make it weeknight-friendly or great for brunch prep.
• Versatile for diets: easy to adapt to dairy-free or nut-free needs without losing flavor.
• Personal note: I love this cake because the streusel crisps up beautifully while the interior remains moist for days when stored properly.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 35–40 minutes at 350°F (175°C)
• Total time: about 55 minutes including cooling
• Servings: 9–12 slices (9-inch square pan)
• Difficulty: Easy
• Method: Stir-and-layer batter, sprinkle cinnamon swirl and streusel, bake until a toothpick comes out clean. For even baking use a light-colored metal pan and center rack.

My Experience Making This Recipe

I tested this cake with several gluten-free flour blends and landed on a 1:1 cup-for-cup blend with xanthan gum for best structure. Early tests were too dry until I added a small amount of sour cream (or full-fat yogurt), which noticeably improved tenderness and leftover texture.

How to Make Gluten Free Cinnamon Coffee Cake

Start by whisking dry ingredients (measured by weight when possible), cream butter and sugar or whisk oil with sugar until smooth, then mix in eggs, sour cream (or yogurt), and vanilla. Fold dry ingredients into wet until just combined—avoid overmixing to keep the crumb light. Layer half the batter in the pan, sprinkle a cinnamon-sugar swirl (cinnamon + brown sugar + a little flour), add remaining batter, top with streusel, and bake at 350°F (175°C) until set at the center. Expect a golden top and a tender interior; cool at least 15 minutes before slicing to let the crumb set.

• Equipment notes: a 9-inch square baking pan, mixing bowls, rubber spatula, and an oven thermometer help produce consistent results. For neat slices, use a serrated knife wiped between cuts.

For a creamy dessert companion I sometimes make alongside coffee cake, try this cheesecake technique for a smooth finish.

Expert Tips for Success

• Use a reliable 1:1 gluten-free flour blend with xanthan gum. If your blend lacks xanthan, add 1/4 teaspoon per cup of flour for structure.
• Measure flour by weight (1 cup ≈ 120–130 g for most gluten-free blends) to avoid dense results. A kitchen scale is worth it.
• Keep ingredients at room temperature. Room-temp eggs and dairy emulsify better and create a smoother batter.
• Make the streusel slightly coarse (cold butter cubed and rubbed into dry ingredients) so it crisps in the oven. For a crunch boost, fold in chopped toasted pecans or walnuts.
• If you’re short on time, bake in an insulated 9-inch round for slightly faster, more even browning. For high-altitude adjustments, increase liquid by 1–2 tablespoons and reduce sugar by a tablespoon.

(If you enjoy breakfast swaps, these low-FODMAP pancakes are another great gluten-free option for mornings: Best Gluten Free Low-FODMAP Pancakes.)

How to Serve Gluten Free Cinnamon Coffee Cake

• Serve warm with a mug of coffee or tea; a light dusting of powdered sugar or a simple vanilla glaze brightens the top.
• Offer a side of whipped cream or Greek yogurt and fresh berries for a brunch spread.
• Cut into small squares and serve on a dessert board with nuts and fruit for gatherings.
• For holidays, top with lightly toasted sliced almonds and a drizzle of warm caramel for an elegant finish.

Storage and Reheating Guide

• At room temperature: keep covered loosely with foil or in an airtight container for up to 2 days.
• Refrigerator: store in an airtight container for up to 4 days; bring to room temperature before serving or reheat.
• Freezing: slice into individual portions, wrap each tightly in plastic wrap and then foil, and freeze up to 2 months. Thaw overnight in the fridge or at room temperature for an hour.
• Reheating: for best texture, reheat slices in a 325°F (160°C) oven for 8–12 minutes; for quick reheating, microwave 20–30 seconds on medium power, but be aware this softens the streusel.

Recipe Variations

• Dairy-free: substitute coconut oil or vegan butter for butter and use full-fat coconut yogurt instead of sour cream; expect a slight coconut note.
• Vegan: use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) and plant-based yogurt, and replace butter with coconut oil or vegan butter. Texture will be slightly different but still tasty.
• Apple-cinnamon: fold in 1 cup of small diced tart apple and a pinch of cardamom for autumn vibes — similar flavors to this apple bread I like: Apple Cinnamon Sweet Gluten Free Bread.
• Streusel upgrade: add 1/4 cup chopped toasted nuts and a tablespoon of quick oats to the streusel for extra crunch and flavor.

Nutritional Highlights

• This cake provides quick energy from carbohydrates and can include protein and healthy fats if you add nuts or use almond flour.
• Allergen note: recipe typically contains eggs and dairy and is gluten-free; adapt as noted for dairy-free or vegan needs. If using almond flour, it contains tree nuts—substitute with sunflower seed flour if nut-free.
• Portion guidance: a reasonable serving is 1 slice (1/9–1/12 of the pan); pair with protein (Greek yogurt or nuts) to balance the meal.

Troubleshooting Common Issues

• Dense or gummy center: likely overmixing or too much flour. Use a scale, mix until just combined, and check that leavening agents are fresh.
• Dry crumb: reduce flour slightly by weight, increase sour cream/yogurt by 2 tablespoons, or ensure you aren’t overbaking—start checking at 30 minutes.
• Streusel sank into batter: streusel pieces were too wet or batter was too thin. Make streusel firmer by chilling it briefly and sprinkle the streusel after the batter is more viscous.

Frequently Asked Questions

Q1: Can I use a different pan size?
A1: Yes. A 9-inch round or 8×8-inch square will work; a deeper pan (8×8) creates a taller cake and may need 5–10 extra minutes of baking. Reduce oven temperature by 10°F if the top browns too quickly.

Q2: How do I know when it’s done without overbaking?
A2: Insert a toothpick into the center — it should come out with a few moist crumbs but not wet batter. The top should be golden and spring back slightly when pressed. An instant-read thermometer should register about 200–205°F (93–96°C) in the center for a fully baked crumb.

Q3: My gluten-free cake tastes gritty; why?
A3: Grittiness often comes from coarse flour or under-creamed sugar if using butter. Use a fine 1:1 gluten-free blend and ensure dry ingredients are well-sifted. Adding a tablespoon of sour cream or yogurt can help smooth the crumb.

Q4: Can I make this ahead for a party?
A4: Absolutely. Bake the day before, cool completely, and store in an airtight container at room temperature for up to 24 hours or refrigerate up to 4 days. For best texture, bring to room temperature or reheat briefly before serving.

Conclusion

If you want a slightly different approach with a rich tang from sour cream and a classic cinnamon streusel, check out this tested variation: Gluten Free Sour Cream Coffee Cake with Cinnamon Streusel (https://www.amandahaascooks.com/gluten-free-sour-cream-coffee-cake-with-cinnamon-streusel-crumble/).

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