Are you craving a warm, comforting coffee cake but need a gluten-free option? Look no further! This recipe delivers all the delicious moistness and crumbly goodness of a classic coffee cake, without the gluten. It's perfect for breakfast, brunch, or an afternoon treat, and surprisingly easy to make. This recipe is a fantastic addition to your collection of easy recipes and healthy meals, perfect for homemade cooking enthusiasts!
Ingredients:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit for 5 mins)
For the Crumble Topping:
- ½ cup gluten-free all-purpose flour blend
- ½ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions:
Get Started: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This simple step ensures your coffee cake releases easily and looks beautiful.
Make the Cake Batter: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
Prepare the Crumble Topping: In a separate bowl, combine the gluten-free flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble and Bake: Pour the cake batter into the prepared pan and sprinkle the crumble topping evenly over the top. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve: Let the coffee cake cool in the pan for 10-15 minutes before serving. Dust with powdered sugar (optional) for an extra touch of sweetness. Enjoy warm with a cup of coffee or tea!
Tips for Success:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use good quality gluten-free flour: The quality of your flour blend will affect the final texture of the cake. Choose a blend specifically designed for baking.
- Don't skimp on the butter: The butter adds flavor and moisture.
- Let the cake cool slightly before cutting: This prevents it from crumbling.
Variations:
- Add nuts: Fold in ½ cup chopped walnuts or pecans to the batter for added texture and flavor.
- Use different spices: Experiment with other spices like nutmeg or cardamom in the crumble topping.
- Add chocolate chips: Mix in ½ cup of chocolate chips to the batter for a decadent treat.
- Make mini muffins: Divide the batter into greased muffin tins for individual portions.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. Nutritional information is best calculated using a nutrition calculator with your specific ingredient brands.
This gluten-free coffee cake is a delicious and easy-to-make recipe perfect for any occasion. Its delightful taste and simple preparation make it an ideal addition to your repertoire of quick dinner ideas and best recipes. Enjoy!