Gluten Free Coffee Cake with Cinnamon Streusel
Total time1 hr 25 min
Prep time20 min
Cook time50 min
4.7(7)
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Learn more →Ingredients
12 servings
For the cake
- 2 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup full-fat sour cream
For the streusel
- 1 cup all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp fine salt
- 6 tbsp unsalted butter, melted and slightly cooled
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray and set aside.
- 2
Make the streusel: In a medium bowl, whisk together 1 cup flour, the brown sugar, cinnamon, and 1/4 tsp salt until combined. Pour in the melted butter and stir with a fork until the mixture clumps into coarse, pea-sized crumbs. Refrigerate while you prepare the batter.
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