Streusel-Top Gluten Free Coffee Cake

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gluten free coffee cake
Gluten free coffee cake photo by Kathryn Chadbourn
Prep time: 55 mins
Cook time: 35 mins
Calories: 423

This delicate, tender coffee cake is a holiday classic. It uses just two flours—oat and rice. Cinnamon crumbs, layered throughout, deliver comforting flavor and a homey, festive aroma when baked. You can make this coffee cake a day ahead; cover it for the next day. Then serve it at room temperature or gently reheat (microwave 20 to 30 seconds). This recipe can be made egg-free; see instructions.

For Egg-Free Coffee Cake, omit 2 eggs. Reduce ½ cup butter in the recipe to ¼ cup (4 tablespoons) butter. Replace 1 cup oat flour and ½ cup white rice flour with 1½ cups gluten-free all-purpose flour blend (with xanthan gum). Combine 4 tablespoons Follow Your Heart VeganEgg with 8 tablespoons ice-cold water, stirring until smooth; use this mixture to replace the eggs in step 4. If the coffee cake isn’t done in the center after baking 35 minutes, cover it loosely with foil and bake an additional 10 to 12 minutes or until done.

Contributor Kathryn Brown Chadbourn lives in Minnesota.

Yields 9 servings

Ingredients

  • ½ cup brown sugar, packed
  • 3 tablespoons white rice flour or gluten-free flour blend of choice
  • 1 tablespoon ground cinnamon
  • 3 tablespoons butter or Earth Balance Buttery Sticks, melted
  • ½ cup (1 stick) unsalted butter or Earth Balance Buttery Sticks, room temperature
  • 1 cup granulated sugar
  • 1½ teaspoons pure vanilla extract
  • 1 cup sour cream of choice
  • 2 large eggs, beaten, room temperature
  • 1 cup gluten-free oat flour
  • ½ cup white rice flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Directions

1Preheat oven to 350°F. Grease a 9x9-inch baking pan.

2To make the topping, place brown sugar, rice flour and cinnamon in a medium bowl and stir well to combine. Stir in melted butter until ingredients are combined. Set aside.

3In a medium bowl, cream together butter, granulated sugar and vanilla until light and fluffy. Blend in sour cream.

4Add beaten eggs, a little at a time, until ingredients are completely mixed.

5Stir oat flour and rice flour into the batter until combined. Let stand 30 minutes. Batter will become thick. Then mix in baking powder and salt.

6Spoon half the batter into prepared baking pan. Sprinkle batter with half the topping. Spoon remaining batter over that and then top with remaining topping.

7Place coffee cake in preheated oven and bake 30 to 35 minutes until a tester inserted in the center comes out clean.

1 serving contains 423 calories, 21g total fat, 12g saturated fat, 0g trans fat, 97mg cholesterol, 107mg sodium, 55g carbohydrates, 2g fiber, 35g sugars, 5g protein.

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