Gluten-Free Coffee Cake with Cinnamon Streusel
Light enough for breakfast, and sweet enough for dessert, and best served with coffee, this recipe was adapted ever so sligthtly from Snixy Kitchen.
Servings 1 8x8 pan
- ¼ cup + 3 Tablespoons super-fine blanched almond flour
- ¼ cup gluten-free oat flour
- ¼ cup light brown sugar
- 2 Tablespoons coconut sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, browned
Cinnamon Swirl Layer
- 3 Tablespoons gluten-free oat flour
- 1 Tablespoon superfine blanched almond flour
- ¼ cup + 2 Tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 cup + 2 Tablespoons gluten-free oat flour
- 1/2 cup + 2 Tablespoons superfine blanched almond flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup 8 tablespoons unsalted butter, room temperature
- ¾ cup + 2 Tablespoons coconut sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup full-fat sour cream or Greek yogurt, at room temperature
For the Cinnamon Streusel
Mix together the almond flour, oat flour, brown sugar, sugar, cinnamon, and salt in a small bowl.
Pour the melted butter over the top and mix with a fork until completely moistened and it holds together when pinched. If you prefer a clumpy crumble, place the crumble in the fridge while you prepare the rest. Otherwise, set aside.
For the Cinnamon Swirl:
Mix together the oat flour, almond flour, light brown sugar, and cinnamon in a small bowl. Set aside.
For the Cake Batter
Sift together the oat flour, almond flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
With the mixer on low speed, add the eggs one at a time, mixing and scraping down the sides after each one.
Add the vanilla extract, mixing until just combined.
Keeping the speed on low, slowly add the dry ingredients in two batches, alternating with the sour cream and mixing until just combined.
Scrape half of the batter into the prepared baking pan and use an offset spatula to spread it into an even layer.
Sprinkle the cinnamon filling in an even layer over the top.
Carefully dollop the remaining batter over the cinnamon filling and carefully spread it into an even layer with an offset spatula. It's normal if your cake batter is thick, just dollop the batter, work slowly to spread it. It doesn't have to be perfect.
Sprinkle the cinnamon streusel evenly over the top, clumping it together as you go.
Bake the cake for 60-65 minutes or until a cake tester comes out clean or with just a few moist crumbs. When gently tapped, the center should spring back and not indent at all. If the center wobbles or doesn't seem firm under the streusel, bake for up to 5 minutes longer.
Place on a wire rack and cool for at least 20-30 minutes before serving.