Discover the ultimate Moist Gluten Free Cinnamon Coffee Cake, a simple yet incredibly delicious recipe perfect for any occasion. This guide explains how to create a wonderfully moist and flavorful coffee cake without gluten, making it accessible and enjoyable for everyone.
Key Ingredients for Moist Gluten Free Cinnamon Coffee Cake
For the Cake:
- 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add ½ teaspoon if it doesn’t)
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup milk (dairy or non-dairy), at room temperature
For the Cinnamon Streusel Topping:
- ½ cup packed light brown sugar
- ⅓ cup gluten-free all-purpose flour blend
- 1 teaspoon ground cinnamon
- ¼ cup (½ stick) cold unsalted butter, cut into small cubes
How to Make Moist Gluten Free Cinnamon Coffee Cake
This Moist Gluten Free Cinnamon Coffee Cake is a dream to make, requiring minimal effort for maximum reward. In about 15 minutes of prep and 30-35 minutes of baking, you’ll have a wonderfully tender cake with a rich, spiced crumb. The secret lies in the balance of gluten-free flours and the simple yet effective streusel topping, creating a satisfying treat that’s perfect with your morning coffee or afternoon tea.
Step-by-Step Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan with gluten-free flour, or line it with parchment paper, leaving an overhang on two sides for easy lifting.
Combine Dry Ingredients (Cake): In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Ensure all ingredients are evenly distributed.
Cream Butter and Sugar: Add the softened unsalted butter to the dry ingredients. Using an electric mixer (or a sturdy whisk), beat on medium speed until the mixture resembles coarse crumbs.
Add Wet Ingredients (Cake): In a separate small bowl, lightly beat the eggs. Add the eggs and pure vanilla extract to the butter and flour mixture. Beat on medium speed until just combined.
Incorporate Milk: Gradually add the milk to the batter, beating on low speed until just incorporated. Do not overmix. The batter should be thick but pourable.
Prepare the Streusel Topping: In a medium bowl, combine the packed light brown sugar, gluten-free flour blend, and ground cinnamon. Stir to mix well.
Cut in the Butter (Streusel): Add the cold, cubed butter to the streusel mixture. Using a pastry blender, your fingertips, or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Aim for pea-sized pieces of butter.
Assemble the Cake: Pour about half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon streusel topping over the batter.
Add Remaining Batter and Topping: Carefully spoon the remaining cake batter over the streusel layer and spread it gently to cover. Sprinkle the remaining cinnamon streusel topping evenly over the top of the cake.
Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The topping should be golden brown and the cake should spring back when lightly touched.
Cool the Cake: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.
Why You’ll Love This Moist Gluten Free Cinnamon Coffee Cake
You’ll adore this Moist Gluten Free Cinnamon Coffee Cake for its incredibly tender crumb and perfectly spiced flavor, a delightful indulgence that’s surprisingly easy to make. Unlike many gluten-free baked goods that can be dry or crumbly, this recipe ensures a luxuriously moist texture that rivals any traditional coffee cake, making it a budget-friendly alternative to expensive bakery treats. The warming notes of cinnamon, combined with the sweet, crumbly streusel topping, create a symphony of flavors and textures that’s simply irresistible, proving that gluten-free baking doesn’t mean sacrificing taste or enjoyment.
This cake is more than just a dessert; it’s a comforting embrace in every bite, reminiscent of a classic coffee cake but crafted for your dietary needs. The ease of preparation means you can whip this up for a spontaneous brunch or a cozy afternoon treat without stress. So why wait? Dive into the deliciousness and experience the magic of this truly exceptional Moist Gluten Free Cinnamon Coffee Cake by giving it a try today!
Storing and Reheating Tips
Storing Leftovers: Once cooled, store any leftover Moist Gluten Free Cinnamon Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil, and refrigerate for up to 5 days. The cake’s moisture retention is excellent, so it holds up well.
Freezing for Later: This coffee cake freezes beautifully. Allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months.
Reheating: To reheat a slice of cake, you can do so gently in the microwave for 15-20 seconds, or warm it in a low oven (around 300°F or 150°C) for a few minutes until warmed through. If reheating a whole frozen cake, allow it to thaw completely at room temperature before reheating or serving.
Final Thoughts
This Moist Gluten Free Cinnamon Coffee Cake is a truly delightful and accessible treat that proves gluten-free baking can be absolutely delicious. Embrace the joy of a perfectly spiced, wonderfully moist coffee cake by making this simple recipe at home for yourself or your loved ones.
Moist Gluten Free Cinnamon Coffee Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan with gluten-free flour, or line it with parchment paper, leaving an overhang on two sides for easy lifting.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Ensure all ingredients are evenly distributed.1.75 cups gluten-free all-purpose flour blend, 0.75 cup granulated sugar, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon ground cinnamon
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer (or a sturdy whisk), beat on medium speed until the mixture resembles coarse crumbs.0.5 cup unsalted butter
- In a separate small bowl, lightly beat the eggs. Add the eggs and pure vanilla extract to the butter and flour mixture. Beat on medium speed until just combined.2 large eggs, 1 teaspoon pure vanilla extract
- Gradually add the milk to the batter, beating on low speed until just incorporated. Do not overmix. The batter should be thick but pourable.0.5 cup milk
- In a medium bowl, combine the packed light brown sugar, gluten-free flour blend, and ground cinnamon. Stir to mix well.0.5 cup packed light brown sugar, 0.33 cup gluten-free all-purpose flour blend, 1 teaspoon ground cinnamon
- Add the cold, cubed butter to the streusel mixture. Using a pastry blender, your fingertips, or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Aim for pea-sized pieces of butter.0.25 cup unsalted butter
- Pour about half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon streusel topping over the batter.
- Carefully spoon the remaining cake batter over the streusel layer and spread it gently to cover. Sprinkle the remaining cinnamon streusel topping evenly over the top of the cake.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The topping should be golden brown and the cake should spring back when lightly touched.
- Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.