Description
This Gluten Free Cinnamon Coffee Cake offers a moist, tender crumb with a delicious cinnamon sugar swirl and a buttery crumble topping. Perfect for breakfast or a sweet snack, it combines almond and oat flours for a hearty gluten-free base.
Ingredients
Scale
Cake Batter
- 1/2 cup salted butter, softened
- 2/3 cup applesauce
- 2 eggs
- 1 cup white sugar
- 2 tsp vanilla extract
- 1 cup almond flour
- 1 1/4 cup oat flour
- 2 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar Filling
- 2 tbsp salted butter, melted
- 1 tbsp oat flour
- 2 tbsp white sugar
- 1/2 tbsp cinnamon
Crumble Topping
- 1/4 cup salted butter, slightly softened (room temperature)
- 1/4 cup light brown sugar
- 1/4 cup almond flour
- 1/2 cup oat flour
- 2 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature by the time the batter is ready.
- Prepare Cake Batter: In a large mixing bowl, cream together the softened butter, applesauce, eggs, white sugar, and vanilla extract until the mixture is smooth. Gradually add in the almond flour, oat flour, baking powder, and salt, mixing thoroughly to form a smooth batter.
- Make Cinnamon Sugar Filling: In a small bowl, combine the melted butter, oat flour, white sugar, and cinnamon. Stir well so the ingredients are evenly mixed to create the cinnamon sugar filling.
- Prepare Crumble Topping: In another bowl, mix the slightly softened room temperature butter with brown sugar, almond flour, oat flour, and cinnamon. Use your hands or a fork to combine until crumbly. Set this topping aside.
- Assemble Cake Layers: Grease or line an 8×8 inch baking dish. Pour half of the cake batter into the dish and spread it evenly. Spoon half of the cinnamon sugar filling over the batter and gently swirl it in. Then add the remaining cake batter on top and spread evenly. Finally, add the remaining cinnamon sugar filling on top and swirl in once more.
- First Bake: Place the baking dish in the preheated oven and bake for 25 minutes.
- Add Crumble and Second Bake: Remove the cake from the oven and gently sprinkle the crumble topping evenly over the surface. Press it lightly into the cake, especially in the center where it might still be slightly underbaked. Return the cake to the oven and bake for an additional 18 minutes.
- Cool and Serve: Once baked, remove the cake from the oven and allow it to cool completely in the pan. Once cool, cut into 12 squares and serve.
- Enjoy! Savor each bite of this delightful gluten-free cinnamon coffee cake.
Notes
- Ensure the butter for the crumble topping is at room temperature to achieve the best crumble texture.
- You can substitute oat flour with another gluten-free flour blend if necessary, but flavor and texture may vary slightly.
- This cake stores well in an airtight container for up to 3 days at room temperature.
- For longer storage, freeze the cake after cooling and thaw before serving.
- If you prefer a dairy-free version, replace butter with a dairy-free alternative keeping the same quantities.
Keywords: gluten free coffee cake, cinnamon coffee cake, gluten free dessert, oat flour coffee cake, almond flour cake