Gluten-Free Cinnamon Coffee Cake
Indulge in the warm, comforting flavors of this Gluten-Free Cinnamon Coffee Cake, a perfect treat for breakfast, brunch, or an afternoon snack. Made with a moist and tender crumb, this cake features a delightful combination of cinnamon-spiced layers and a buttery, nutty topping of brown sugar and pecans. The recipe is fully gluten-free, thanks to the use of gluten-free all-purpose flour, and it’s beautifully balanced with the addition of tangy buttermilk. Simple to prepare in just under an hour, this coffee cake bakes to perfection with a golden-brown topping that offers a satisfying crunch. Whether served warm or at room temperature, it's a cozy, crowd-pleasing dessert that's ideal for pairing with your favorite cup of coffee or tea.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 2 teaspoons Vanilla extract
- 2 whole Eggs, large
- 0.75 cup Buttermilk
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon (for topping)
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with gluten-free non-stick spray or line with parchment paper.
In a medium bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. This should take about 3 minutes using an electric mixer on medium speed.
Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
On low speed, alternate adding the dry ingredient mixture and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined and smooth, being careful not to overmix.
Pour the batter into the prepared baking pan and spread evenly using a spatula.
In a small bowl, mix together brown sugar, an additional teaspoon of ground cinnamon, and chopped pecans. Sprinkle this topping evenly over the cake batter.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing.
Serve warm or at room temperature. Enjoy your delicious gluten-free cinnamon coffee cake!
Nutrition Facts
Calories |
3463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 512.6 g | 186% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 283.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 495 mg | 38% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
