Gluten Free Cinnamon Streusel Coffee Cake

I am so glad you all are looking forward to my Martha Stewart Cakes the gluten free way challenge. I think this is going to be a lot of fun. and hopefully delicious too.

Some of you asked if I could share recipes that are non-dairy. There are many recipes in the book that the only dairy in them is butter, so I think many of the recipes will work for those that need dairy free, by simply using a butter substitute. Now, today’s recipe is not dairy free because it contains sour cream, but I hope to have some in the next few weeks that will work for dairy free.

Now for this week’s cake.

When I saw this cake I knew it had to be one of the first ones I adapted to be gluten free. We love coffee cake, especially my son. He loves cinnamon, so I knew this was a cake he would really enjoy. He is one of the gluten eaters in my house, so when I can make a gluten free dessert he loves, and that helps him not miss all the gluten filled desserts that I no longer make, I am happy.

I also knew that since this contained sour cream it would be a rich and delicious cake. And it is! This was so good. Really, it is so good!

I will admit that this cake lasted less than 24 hours at my house. And it is not a small cake. My gluten free and regular eaters both loved it. My husband said it was another dessert that no one would know was gluten free. Love hearing that!

Now, many people think of coffee cake as a breakfast cake, but I would say this is more of a dessert type cake. It contains a fair amount of sugar and butter, so if I served this for breakfast it would probably be a holiday or special breakfast. I think it would be perfect for a special breakfast. Everyday breakfast, not so much.

We can’t have nuts, but if your family can have nuts I would totally add some chopped nuts to the streusel part. The original recipe had nuts in the streusel and I think that would make this even better.

Martha’s original recipe also had a glaze drizzled on top. I decided that the cake was plenty rich and sugary, so I left it out and it was still delicious. If you want a glaze you can drizzle a simple powdered sugar glaze on top.

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Yield: 12 servings

Gluten Free Cinnamon Streusel Coffee Cake

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A gluten free coffee cake that is so good no one will know that it is gluten free.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

Streusel

• 1 cup white rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 1 cup brown sugar
• 1 1/4 teaspoons ground cinnamon
• 3/4 cup butter, cut into pieces

Cake

• 1/2 cup butter, room temperature
• 1 1/4 cup white rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 1 teaspoon xanthan gum
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 cup sour cream

Instructions

For Streusel:

1. In a bowl mix together rice flour, potato starch, tapioca starch, brown sugar, cinnamon, and salt.
2. Cut in butter using a fork or pastry blender until butter is in pea sized pieces.
3. Set aside.

For Cake:

1. Preheat oven to 350.
2. Grease bundt pan and set aside.
3. In a bowl beat butter and sugar until light and fluffy, about 2 minutes.
4. Add eggs, 1 at a time, beating after each addition.
5. Mix in vanilla.
6. In a small bowl mix dry ingredients together.
7. Slowly add dry ingredients to butter mixture alternating with sour cream. Beat just until combined.
8. Sprinkle a 1/4 of a cup of streusel topping in bundt pan.
9. Spread half of batter in pan and sprinkle with all but 1/4 cup of the streusel topping.
10. Spread remaining batter on top and sprinkle with remaining streusel mixture.
11. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 534Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 93mgSodium: 375mgCarbohydrates: 75gFiber: 2gSugar: 33gProtein: 6g

Nutritional values are approximate and aren't always accurate.