Gluten Free Cinnamon-Streusel Coffeecake made with baking mix

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gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 9 to 12 servings.

Recipe photo

This soft, vanilla-scented cake is topped with crunchy cinnamon streusel.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten Free Cinnamon-Streusel Coffeecake made with baking mix

star rating (24) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 9 to 12 servings.
Published: 06/10/2013




  • 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter or vegetable oil
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1 teaspoon vanilla extract
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Tips from our bakers

  • To feed a crowd, bake in a 9" x 13" pan, increasing all ingredients by 1 1/2. Bake for 30 to 35 minutes.
  • To prepare individual coffeecakes, lightly grease a 12-cup muffin pan or line it with lightly greased cupcake papers. Prepare the streusel and cake batter according to directions, and spoon the batter into the prepared muffin cups (a scant quarter cup is all you'll need in each cup). Sprinkle the streusel over the batter, dividing it evenly among the cups. Bake the cakes until a tester inserted into the center of one comes out clean, and the middle springs back when pressed lightly, 18 to 20 minutes. Cool for 10 minutes, then turn out onto a rack. Yield: 12 individual cakes.
  • For a tasty twist, add 1 cup fresh or frozen blueberries or raspberries to the batter, along with the grated rind of 1 lemon. If the fruit is frozen, add 4 to 5 minutes to the baking time.


1) Preheat the oven to 350°F. Lightly grease a 9" square pan.

2) 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.

3) To make the batter: Whisk the baking mix and sugar together.

4) Whisk the melted butter or oil, eggs, milk or buttermilk, and vanilla together.

5) Add the wet ingredients to the dry ingredients, stirring just until blended.

6) Spread the batter into the prepared pan.

7) Sprinkle the streusel uniformly over the batter, and lightly press some of it into the batter with your fingertips. Pretend you're gently pressing dimples into very soft clay.

8) Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly, 22 to 26 minutes. Remove from the oven, and cool for 15 to 20 minutes before cutting into squares.

9) When completely cool, wrap well and store at room temperature for several days. Freeze for longer storage.

Yield: 9 to 12 servings.


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  • star rating 03/20/2015
  • Nicole from TX
  • star rating 02/26/2015
  • Deb from IA
  • Light and fluffy, one of my favorite recipes for cake. Am using the cake recipe for other cakes. Really good. No one will have a clue it is gluten free.
  • star rating 02/19/2015
  • Franny from Harrison, NJ
  • I prepared this coffeecake and it was incredible; delicious, soft, moist and great taste and texture. I made this with coconut sugar in the cake batter, which gave the cake a slightly flecked brownish look, like when cinnamon has been added to flour. I also used coconut milk in place of the milk, and I added a bunch of (All frozen)blueberries, blackberries and cherries under the strudel but on top of the batter... it was great! I have been gluten free for 3 years now and have been craving a good coffeecake. Here in NJ we have a supermarket chain called Wegman's and they used to make a great blueberry coffeecake with a profound butter flavor...this simply surpasses theirs or anything I have ever bought from a bakery! I am going to bring it to church coffee hour, and I will not announce its being gluten-free until I hear all the compliments! Plus it will be Washington's Birthday, so it justifies using only the cherries next time!
  • star rating 02/15/2015
  • Kate from Massachusetts
  • I made this today and it was terrific! It is by far the best coffee cake I've had since being diagnosed with Celiac. Thank you!
  • 02/10/2015
  • Jen from Virginia
  • Can this be made with egg substitute?
    Egg substitutes like flax, Ener-G or other egg substitutes should work fine with this recipe. Happy GF Baking! Irene@KAF
  • star rating 01/25/2015
  • Marissa from
  • Oh WOW! Tastes identical to my family's favorite 'gluten" coffee cake. I had no idea we could make something sooooooo tasty! Texture is fantastic, nice and light and streusel topping is perfect blend of cinnamon and brown sugar.
  • star rating 01/10/2015
  • AJ from Brooklyn, NY
  • Wow! I've been gluten free for 5 years and never thought I'd have moist coffeecake again. Thank you for this recipe and the baking mix!
  • star rating 11/08/2014
  • from
  • star rating 10/29/2014
  • Tammy from NC
  • My son loved this and asks me to bake it all of the time.
  • star rating 10/12/2014
  • Leanne from Lewisburg, PA
  • This was delicious! My husband (who is not gluten free, but I am) ate three pieces in one sitting! I subbed some of the butter for the cake with applesauce and used less sugar in the cake itself. I also used almond milk in place of regular milk and it was still very tasty! Thanks KAF.
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