If you are gluten free and have missed coffee cake this gluten free coffee cake is a must try!
Over Thanksgiving weekend I made this gluten free coffee cake and it was gone in less than 24 hours. Both the gluten free eaters and the regular eaters in my family loved this.
Before I ate gluten free I used to make coffee cake all the time for weekend breakfasts. When I first went gluten free I made a few, but the taste and texture were not the same and I kind of gave up on them for awhile. I recently though decided get back to work at finding a gluten free coffee cake my whole family would love.
I love to work on adapting recipes to gluten free. It can be challenging, but the challenge is something I enjoy. Once I get it just right and have a recipe we love, I realize it is worth all the work.
For this coffee cake I took a recipe I knew was great. It was on old America’s Test Kitchen recipe for a Cinnamon Streusel Coffee Cake.
When converting recipes to gluten free starting with a recipe you know is good and trust is very important. A not so great recipe is going to turn out not so great in a gluten free version. A really good recipe has a much better chance of being really good once converted to gluten free.
This recipe is a great example of that. It was a great regular recipe and it converted great to gluten free.
It took awhile to figure out the right flours and ratios to use, but once I got it, I ended up with a delicious gluten free coffee cake!
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon butter, melted and cooled
- 1 cup chopped nuts, optional
- 1½ cups white rice flour
- ¾ cup sweet rice flour
- ¾ cup cornstarch
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1¾ cup buttermilk
- 1 cup brown sugar
- 1 cup sugar
- 3 eggs
- 7 tablespoons butter, melted
- For the topping mix together sugars, cinnamon, and melted butter until mixture is crumbly and resembles wet sand. If using nuts stir in nuts. Set aside.
- Preheat oven to 350 degrees.
- Grease a 9x13 pan and set aside.
- For the cake mix together rice flours, cornstarch, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl whisk together buttermilk, brown sugar, sugar, eggs, and melted butter until well combined.
- Gently stir buttermilk mixture into flour mixture. Stirring just until combined and smooth.
- Spread batter into 9x13 pan.
- Sprinkle topping mixture evenly over cake batter.
- Bake for 40-45 minutes or until cake is done.
- Let cool slightly before serving.