Description
A tender, moist gluten-free coffee cake featuring browned butter for deep flavor and a crunchy cinnamon streusel topping. This recipe uses a standard 1-to-1 gluten-free flour blend and takes under an hour to make.
Ingredients
Scale
- 200g (1 ¾ cups) All-Purpose Gluten-Free Flour Blend (with xanthan gum)
- 115g (½ cup) Unsalted Butter (for browning)
- 150g (¾ cup) Granulated Sugar
- 2 large Eggs (room temperature)
- 120g (½ cup) Full-Fat Greek Yogurt
- 2 tsp Cinnamon
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 60g (½ cup) Walnuts or Pecans, chopped (optional)
- 50g (½ cup) Gluten-Free Flour (for streusel)
- 50g (¼ cup) Brown Sugar (for streusel)
- 30g (2 tbsp) Cold Cubed Butter (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Brown the butter: Melt 115g butter in a small saucepan over medium heat. Swirl until foam subsides and brown specks appear. Pour into a heatproof bowl and chill for 5 minutes until cool.
- Make the streusel: In a small bowl, mix 50g flour, 50g brown sugar, 1 tsp cinnamon, and 30g cold cubed butter. Use a fork to create large, uneven crumbs. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together 200g gluten-free flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
- Cream butter and sugar: In a large bowl, beat the cooled browned butter with 150g granulated sugar until light and fluffy (about 3 minutes).
- Add wet ingredients: Beat in eggs one at a time, then mix in the Greek Yogurt.
- Combine: Add dry ingredients to wet ingredients. Mix on low speed just until combined. Do not overmix.
- Assemble: Pour half the batter into the prepared pan. Sprinkle half the streusel. Add remaining batter and top with remaining streusel.
- Bake: Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Browning the butter is essential for flavor and texture. Ensure ingredients are at room temperature to prevent the batter from breaking. Do not overmix the batter to avoid a tough cake. Let the cake cool completely on a rack before slicing to ensure proper structure. For storage, keep in an airtight container at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: gluten-free coffee cake, fall baking, cinnamon streusel, browned butter cake, gluten-free dessert, easy coffee cake