Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream (or full-fat yogurt)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
- ¼ cup flour (for cinnamon-sugar swirl)
- ½ cup cold butter, cubed (for streusel)
- ½ cup quick oats (optional for streusel)
- ¼ cup chopped toasted nuts (optional for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream the softened butter and sugar until smooth. Add the eggs, sour cream, and vanilla, mixing until combined.
- Fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.
- Layer half of the batter in the prepared pan.
- In a small bowl, mix the brown sugar, cinnamon, and flour to create the cinnamon-sugar swirl. Sprinkle it over the first layer of batter.
- Add the remaining batter on top and spread it evenly.
- Make the streusel by rubbing the cold cubed butter into the oats and optional nuts until crumbly, and sprinkle it over the top of the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for at least 15 minutes before slicing and serving.
Notes
For a dairy-free version, use coconut oil and coconut yogurt. For vegan, replace eggs with a flax egg and use plant-based yogurt.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free