Gluten-Free Fiber One Coffee Cake
Indulge in guilt-free decadence with this Gluten-Free Fiber One Coffee Cake—a wholesome twist on a classic treat. Packed with Fiber One cereal for an extra boost of fiber, this recipe combines a tender gluten-free flour base with hints of warm cinnamon and a touch of sweetness from granulated and brown sugar. Moist buttermilk ensures a perfectly balanced texture, while optional chopped nuts add a delightful crunch. Ready in just under an hour, this coffee cake is perfect for breakfast, brunch, or an afternoon pick-me-up. Serve it warm with a cup of coffee or tea, and enjoy a satisfying treat without compromising your dietary needs!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free flour blend
- 1 cup Fiber One original cereal
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 cup Packed light brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan using a gluten-free flour blend.
In a food processor, pulse the Fiber One cereal until it resembles fine crumbs. Transfer to a bowl and set aside.
In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract.
Stir in the processed Fiber One crumbs into the wet mixture.
Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients, until just combined.
If using, fold in the chopped nuts.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 216.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 535 mg | 41% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1496 mg | 32% | |
*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.
