So I wanna give a quick backstory on how I came up with this Gluten-Free Cinnamon Coffee Cake recipe 🙂 When I was 15 years old, I found out that I was gluten intolerant. It was 2006, and there weren’t many options for gluten free items. I ate a lot of rice cakes, popcorn, and plantain chips. Gluten free flour consisted of either almond flour or coconut flour. It was boring and it sucked. But luckily, today in 2020, we have SO many options for gluten free items. It is amazing what they have been able to come up with.
Gluten-free no longer means, boring and bland. It also does not have to mean bread and pastries are dense and dry. They have created new blends of flours, crackers, breads, mixes and batters and more. It is truly incredible.
Back in 2006, I truly had to work to create yummy gluten-free foods, but it propelled me into my passionate love for baking and cooking. Because I wasn’t able to have bread, crackers, waffles, scones, muffins, cake, etc., I had to come up with recipes and find fun ways to eat my favorite meals and baked goods, without gluten. It led to many days of experimenting, fine tuning, and getting creative with flavors, new foods and spices.
One of my favorite things to eat, is pastries and baked goods. So, of course it was one of the first things I had to figure out how to make gluten free. Fast forward a few years to me creating this brilliantly simple cinnamon crumb cake. It is so tasty, that you cannot even tell its gluten-free. In this particular recipe, I used the Gluten Free Perfect Flour Blend from Namaste Foods, which I bought from Costco. This post isn’t sponsored, I just love that flour. Anyway, try out this gluten free cinnamon coffee cake recipe and have it for breakfast, a snack, or dessert!Print
Mouthwatering, moist, and crumbly cinnamon coffee cake that makes for the perfect dessert or breakfast pastry. Best part of it, is its gluten-free!
- 10 tablespoons unsalted butter, at room temperature
- 2 1/2 cups gluten-free flour
- 2 tablespoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- 2 cups gluten-free flour
- 1 cup light brown sugar, packed
- 1 tablespoon cinnamon
- 1 1/2 teaspoon salt
- 1 3/4 cups unsalted butter, at room temperature
- Preheat oven to 350 degrees. Generously butter a 13 by 9 inch baking pan and set aside.
- Whisk together gluten-free flour, baking soda, baking powder, xanthan gum, and salt in a bowl and set aside.
- In the bowl of an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy (4 minutes)
- Add the eggs, one at a time, beating until well mixed.
- Mix in the pure vanilla.
- Slowly add the flour mixture, and sour cream, alternating between them until all is well combined.
- Spoon batter into the prepared baking pan.
- Sprinkle crumb topping on top of batter.
- Bake rotating the pan halfway through until cake is golden brown, roughly 40-55 minutes. Transfer pan to wire rack to cool.
- Enjoy and eat without reservation!
If you want to make it not gluten free, you can use regular flour, and just omit the xanthan gum.
Xanthan gum is an effective thickening agent and stabilizer to prevent ingredients from separating.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten free cake, gluten free coffee cake, coffee cake, dessert, breakfast, cinnamon coffee cake
Recipe adapted from: Martha Stewart’ Baking Handbook