Emulsifier Free Gluten Free Coffee Cake with Streusel
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Learn more →Ingredients
9 servings
For the cake
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups gluten free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the cinnamon filling
- ¼ cup packed light brown sugar
- 1 tsp ground cinnamon
For the streusel
- ½ cup packed light brown sugar
- ½ cup gluten free flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cut into small cubes
For the glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Make the streusel: In a small mixing bowl, stir together the 1/2 cup brown sugar, 1/2 cup gluten free flour, 1 tsp cinnamon, and 1/4 tsp salt. Add the cold cubed butter and work it in with your fingertips until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.
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