Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 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.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. It also freezes beautifully (up to 2-3 months).
