This simple and gluten-free coffee cake has the most amazing texture and flavor profile. You won't miss the gluten or even know it's missing! Enjoy the crumble topping, cinnamon flavor, and overall spongy texture of this truly delicious cake.
47gramsHand + Heart All Purpose Gluten-Free Flourabout 1/3 cup
1 ½tspscinnamonground
¼cupbuttercold, cut into chunks
Coffee Cake
¾cupgranulated sugar
6tbspbuttersoftened
2eggslarge
½cupmilkdairy free milk okay
1 ½tspvanilla extract
210gramsHand + Heart All-Purpose Gluten-Free Flourabout 1 ½ cups
2tspbaking powder
½tspsalt
Glaze topping
½cuppowdered sugar
2-3tspmilkdairy free milk okay
¼tspvanilla extract
Instructions
Preheat the oven to 375°F. Grease the bottom and sides of 8-inch square pan with cooking spray. Set aside.
To create the crumble topping, combine 1/2 cup brown sugar, 47 grams of Hand + Heart All-Purpose Gluten-Free Flour, and 1 ½ tsp cinnamon in a medium bowl. Using a fork or pastry cutter, add the cold butter chunks and work the butter into the mixture until it becomes crumbly. Set aside.
Using the bowl attached to your standing mixer, mix together the 3/4 cup of granulated sugar and the softened butter on medium speed until well combined. Add the eggs, ½ cup milk and 1½ teaspoons vanilla and mix on low until blended.
Add 210 grams of the Hand + Heart All-Purpose Gluten-Free Flour, baking powder, and salt to the egg mixture and mix until the batter is well combined and sticky, about one minute. Allow the batter 2-3 minutes to rest.
Divide the cake batter in half. Spread half of the batter into the bottom of the pan. If you slightly wet your hands, you can spread the dough evenly without it sticking to your fingers. Cover the batter with half of the crumble topping. Carefully spread the remaining batter over the crumble topping using slightly wet hands, then sprinkle the remaining crumble topping evenly over the batter.
Bake the cinnamon coffee cake for 30-35 minutes or until a toothpick inserted into the center of cake comes out clean. Allow the cake 20 minutes to cool before adding the glaze drizzle.
For the glaze topping, combine the powdered sugar, milk, and vanilla extract in a small bowl and mix with a spoon until the glaze is smooth. Drizzle the mixture over the slightly warm coffee cake with a spoon and enjoy.
Store leftover coffee cake in a sealed container on your countertop for up to 4 days.
Notes
This recipe has been tested with Hand + Heart All-Purpose Gluten-Free Flour only. For best results, measure the flour by weight. 140 grams is equal to one cup of Hand + Heart All-Purpose Gluten-Free Flour. You can find Hand + Heart All-Purpose Gluten-Free Flour on the Hand + Heart website at this link.You can make this recipe dairy-free by using dairy-free milk and butter.I have not tested this recipe with an egg replacement.