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Gluten Free Cinnamon-Streusel Coffeecake made with baking mix
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.
Ingredients
Streusel
- 2/3 cup King Arthur Gluten-Free All-Purpose Baking Mix*
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3/8 cup (6 tablespoons) butter
- *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.
Cake
- 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
- 1/2 cup granulated sugar
- 1/4 cup (4 tablespoons) 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.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9" square pan.
- 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.
- To make the batter: Whisk the baking mix and sugar together.
- Whisk the melted butter or oil, eggs, milk or buttermilk, and vanilla together.
- Add the wet ingredients to the dry ingredients, stirring just until blended.
- Spread the batter into the prepared pan.
- 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.
- 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.
- When completely cool, wrap well and store at room temperature for several days. Freeze for longer storage.
Nutrition Information
- Serving Size 92
- Servings Per Batch 9
Amount Per Serving:
- Calories 310
- Calories from Fat 130
- Total Fat 15g
- Saturated Fat 9g
- Trans Fat .5g
- Cholesterol 75mg
- Sodium 270mg
- Total Carbohydrate 45g
- Dietary Fiber 3g
- Sugars 23g
- Protein 3g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
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.
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Reviews
This is an outstanding recipe yielding an absolutely delicious coffee cake. I made it with the blueberries and lemon zest. I took the blueberries out of the freezer and into colander and then rinsed and drained them gently to take off the outer layer of ice. I didn't have an 8-in square pan but almost - mine is 8 1/2 in square. The cake was done in 30 minutes and still very moist. While this is gluten free recipe, it is highly unlikely anyone would know. This was also the first time I used the KA gluten free baking mix. Success all around!
This recipe is easy to make, and yields an excellent texture and taste. Highly recommended. King Arthur does it again!
I have made this cake in the oven and in my Instant Pot, as well. It is always a hit. I sometimes make it with almond or coconut milk and I almost always substitute 1/2 of the topping with almond meal. This is my go-to recipe when I am attending a brunch or coffee so I know that I can enjoy a safe goodie with my friends.
Delicious. The texture and taste is excellent. The recipe is also easy enough for my 8 year old to prepare with minimal help. She loves the cake and being able to say she made it herself!
Wicked good cake..... I feel like it makes to much of the topping..... But i freeze the extra and use it in the gf. Baking mix Blueberry muffin recipe. So great.
Moist, tender crumb, yummy crumbly topping. This was a great, fast easy cake put together in 15 minutes after dinner on whim when we wanted some cake. It's a keeper. We'll definitely be making this again. And it's fantastic for breakfast as well, zapped in the microwave for 15 minutes in the morning.
Do you have this recipe to include strawberries and rhubarb GF?We have a delicious recipe for a Gluten-Free Strawberry Rhubarb Pie, which you might want to try. Or you can also always bake one of our regular desserts that calls for strawberries and rhubarb and then replace the flour with our Gluten-Free Measure for Measure Flour. There's so many possibilities that await for you, including a Strawberry-Rhubarb Icebox Cake and Strawberry-Rhubarb Claflouti. We hope that gives you some ideas about how to start. Happy baking! Kye@KAF
I made this last night with the intention of making a 9x13 size coffeecake and realized as I was putting the batter into the pan that I misinterpreted the instructions for increasing the amount to make a 9 x13 pan. Yes, you need to increase the ingredients by 1 and a 1/2, not by one half. :) So I used a 9x9x2 pan and spread about half of the batter on the bottom, topped that with streusel, and then gently spreaded the rest of the batter on top of that and topped with more streusel, baked it for about 30 minutes, It actually turned out great! I plan to make it again this way, layering the batter and streusel. What started out as an epic fail turned into something delicious!
I made this for my husband's birthday. Did not make any alterations and it was fabulous! He's just recently gone gluten free and this is the first time we didn't feel like we had to sacrifice texture for cake.
I am so pleased with this recipe. I am gluten-free but my friends and family are not and they loved it. I had a coffee morning at my place and made this recipe and used the tip to make in muffin pan for individual servings. The cake was hit and I've been asked to make it again. There were a few leftovers and if microwaved for 15 seconds or so taste just as good as fresh out of the oven. Highly recommend this recipe!
