Simple Gluten Free Coffee Cake
Super Simple Gluten Free Coffee Cake:
Gluten free coffee cake is the perfect accompaniment to that first cup of morning coffee. Fluffy and full of warm cinnamon and brown sugar this cake is sure to be a crowd favorite. Going gluten free doesn’t mean that you still can’t have delicious desserts or in this case breakfast staples. Gone are the over processed and boxed versions of American classics. Add this simple coffee cake to your next brunch or family gathering, they won’t even know it’s gluten free.
Especially important to ensure a nicely risen and cooked cake is to make sure you have the proper pan. I have tried making this cake in a traditional pan, then transferred it to a plate, which resulted in cracked cake. I highly recommend using a 9’ springform pan and this inexpensive one from Amazon produces great coffee cakes each time.
Cooking Time: 38 mins
Cooking Temp: 350 degrees
Ingredients:
3/4 c white sugar
1 stick unsalted butter ( softened)
2 C gluten free flour
2 t baking powder
1 egg
1 t vanilla extract
¼ c sour cream
1 c milk
¼ c water ( you may need more or less depending on the flour you use, you want the batter to be loose enough to spread in the pan with little trouble)
3/4 c brown sugar
1 T Cinnamon
Cake Steps:
- Preheat the oven to 350 degrees and prepare a 9” springform pan with non-stick oil.
- In a bowl cream together the butter and sugar until pale yellow.
- Mix the vanilla extract, egg, sour cream and milk, mixing until well incorporated.
- Add the dry ingredients: gluten free flour, baking soda, baking powder and salt. Mix until the batter is slightly loose. Set aside
Topping Step:
- In a bowl combine the brown sugar and cinnamon together.
Assembly Steps:
- To begin, using the prepared tin, place half of the batter into the pan smoothing over the top with the back of a spoon.
- Shake half of the cinnamon mixture onto the batter in the tin.
- Use the remaining cake batter to entirely cover the center layer of cinnamon and sugar. It is easiest if you place the batter in the center and use outward strokes towards the edge of the pan to get an even layer.
- Top the cake with the remaining cinnamon and sugar crumble.
- Bake for 38 mins.
- Allow the cake to cool.
- Lastly, to remove: If using a springform pan, place the pan on a tall drinking glass. Release the outer ring, lowering it down to the counter. Then using a plastic spatula, lift the cake off of the pan onto a plate. Move quickly and confidently, a pause results in a broken cake.
-Patience
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