Cinnamon-Streusel Coffee Cake
Finally a gluten-free cake that tastes as delicious as it looks with all the same great textures and flavors of a traditional coffee cake.
My favorite part is the cinnamon streusel topping, and this recipe adds an extra layer of strudel in the middle for even more cinnamon-sugar goodness.
I looked for recipes to try online and found a good variety of gluten-free adaptations. When I came across a coffee cake recipe on the back of the King Arthur Baking Mix box, it was like it was meant to be!
You can find the recipe here or follow the instructions below for the easy modifications I made to the recipe. The extra layer of streusel and the vanilla glaze are additions I made based on what I found in other recipes online and I think it made this recipe the perfect coffee cake to share with friends and family.
Ingredients:
Streusel:
- 2/3 cup King Arthur Gluten-Free All-Purpose Baking Mix*
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3/8 cup (6 tablespoons) butter
Cake:
- 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
- 1/2 cup granulated sugar
- 1/4 cup (4 tablespoons) melted butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
**Make sure you use the gluten-free BAKING MIX — not the gluten-free flour–there is a difference!
Vanilla Glaze:
- 1 cup of powdered sugar
- 3 to 3 1/2 tablespoons of milk
- 1 tsp. to 1 1/2 tsp. of vanilla
**You can adjust the amount of milk to get the consistency you want in a glaze.
Instructions:
- Preheat the oven to 350°F. Lightly grease an 8″ round pan.
- To make the streusel: Mix the baking mix, brown sugar, and cinnamon together until evenly blended. Work in the butter until evenly crumbly. Set aside.
- To make the batter: Whisk the baking mix and sugar together.
- Whisk the melted butter, eggs, milk, and vanilla together.
- Add the wet ingredients to the dry ingredients, stirring just until blended.
- Spread half of the batter into the prepared pan.
- Sprinkle an even layer of streusel over the batter, and then cover the streusel with the other half of the batter.
- Add the remaining streusel on top of the batter and lightly press it down to ensure it is set in place before baking.
- Bake the cake until a tooth pick inserted into the center comes out clean, and the middle springs back when pressed lightly, 45 to 50 minutes. Remove from the oven, and cool for 15 to 20 minutes before cutting into slices.
- While the cake is cooling, mix together the powdered sugar, milk, and vanilla to make your glaze.
- Once the cake has cooled a little, cut into slices, top with vanilla glaze, and serve.
- When completely cool, wrap well and store at room temperature for several days. Freeze for longer storage.
