Wheat Free Coffee Cake with Cinnamon Streusel

Total time1 hr 25 min

Prep time20 min

Cook time50 min

Wheat Free Coffee Cake with Cinnamon Streusel

This snack-sized sheet cake bakes up soft and tender, with a rich sour cream batter that keeps every square moist under a thick layer of cinnamon streusel. The streusel gets extra crumbly texture from a butter-and-brown-sugar mixture pressed gently into pea-sized clumps, so it turns deep golden and slightly crisp on top while the cake underneath stays pillowy soft. A quick vanilla glaze drizzled over the warm cake seeps into every crack, adding sweetness without masking that warm cinnamon flavor. It's baked in one big pan, sliced straight from the dish, and perfect for a weekend brunch spread or an afternoon coffee break. This one is a great fit for a wheat free kitchen, letting you enjoy that classic streusel-topped coffee cake experience without any stress about what's on the table.

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Ingredients

12 servings

For the cake

2 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose 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 flour
Chef's tip
Choose 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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