Gluten Free Apple Cinnamon Coffee Cake

Waking up at six on a random Tuesday morning, having completely forgotten a promised baked good for a wheat-free mother-in-law, is exactly what led to this gluten free cinnamon coffee cake. Panic-baking counts as a legitimate form of cardio at that point.

An old bag of gluten-free flour blend, dug out of the pantry in desperation, seemed like a gamble at best. Cinnamon-scented sand felt like the likely outcome, but this gf coffee cake recipe emerged tall, tender, and genuinely incredible instead. Here is exactly how I do it.

Why You’ll Love This Recipe

• Stealthy texture. This tastes so much like a classic gluten free crumb cake that family members will not even realize it is wheat-free.
• Zero grit. Buttermilk keeps the crumb deeply tender instead of dry and crumbly.
• Pantry friendly. No twelve different weird gums and starches are needed to make this happen.
• Stress-free layering. The batter stays thick enough that the cinnamon swirl actually holds in the middle where it belongs.

Tools You’ll Need

Nothing fancy, I promise.

• 8-inch square baking pan A 9-inch round works too, but square corners mean corner pieces, which are the best pieces.
• Large mixing bowl. A few of these handle three separate components without washing dishes mid-recipe.
• Rubber spatula. This scrapes every last drop of the thick batter into the pan.

Key Ingredients

For the Streusel

• 1/2 cup gluten-free measure for measure flour – Make sure it has xanthan gum in it, or things get weird.
• 1/2 cup granulated sugar – For that classic sweet crunch.
• 1 teaspoon ground cinnamon – Do not skimp on this.
• 4 tablespoons unsalted butter – Melted, because cutting in cold butter at 6 AM is a hard no.

For the Cinnamon Filling

• 1/3 cup dark brown sugar – Light brown works, but dark brown gives it a deeper molasses vibe.
• 1 1/2 teaspoons ground cinnamon – Yes, more cinnamon. Trust the process.
• 1 tablespoon cocoa powder – Optional, but it makes the cinnamon ribbon look incredibly defined.

For the Cake Batter

• 2 cups gluten-free measure for measure flour – Again, check for xanthan gum.
• 1 cup granulated sugar – Just standard white sugar here.
• 1 teaspoon baking powder – Check your expiration dates, folks.
• 1/2 teaspoon baking soda – Helps the cake rise beautifully.
• 1/2 teaspoon salt – To balance out all the sugar.
• 1/2 cup unsalted butter – Softened to room temperature. If you forgot, microwave it for 5 seconds and pray it does not melt.
• 2 large eggs – Room temperature is best, but I have used cold ones in a panic and lived to tell the tale.
• 1 cup buttermilk – This is the secret to a tender crumb.
• 1 teaspoon vanilla extract – Measure with your heart.

How To Make Gluten Free Cinnamon Coffee Cake

Do not panic when you see three different bowls on your counter; this is mostly just dumping and stirring.

1. Mix the streusel: In a small bowl, whisk together the flour, sugar, and cinnamon. Pour in the melted butter and stir with a fork until it looks like wet sand. If you eat a clump right now, that is between you and the mixing bowl, nobody else needs to know.
2. Make the filling: In another small bowl, mix the brown sugar, cinnamon, and cocoa powder until well combined. Set it aside.
3. Prepare the batter: In your largest bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Alternate dry and wet: Add a third of the dry ingredients (flour, baking powder, baking soda, salt) to the butter mixture, followed by half the buttermilk. Repeat, ending with the dry ingredients. Do not overmix, just stir until you stop seeing dry flour pockets.
5. Layer it up: Spread half the thick batter into your greased pan. Sprinkle the cinnamon filling evenly over the top. Dollop the remaining batter over the filling and gently smooth it out. If the top layer mixes a bit with the filling, it is totally fine, it will still taste amazing.
6. Top and bake: Sprinkle your streusel evenly over the top. Bake at 350 degrees Fahrenheit for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Make it yours

• Apple version. You fold a cup of finely diced apple into the batter alongside the cinnamon filling for a true gluten free apple coffee cake.
• Nutty version. You add chopped pecans to the streusel for extra crunch.

Perfect Pairings

This gluten free coffee cake recipe suits four specific pairings particularly well.

• A cold glass of milk works for dunking any streusel pieces that fall off.
• A chaotic family brunch calls for exactly this kind of dessert that accommodates dietary restrictions without needing a second cake.

Gluten-Free Cinnamon Coffee Cake

This gluten free cinnamon coffee cake proves that a wheat-free dessert can turn out just as tender and impressive as any classic version. This gluten free coffee cake recipe layers a cinnamon swirl and buttery streusel over a tender buttermilk crumb, delivering everything a proper gf coffee cake recipe should taste like. Whether served plain or dressed up as a gluten free apple coffee cake with diced fruit folded in, this recipe earns a permanent spot in the regular rotation.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup (66g) granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespooons (12g) unsweetened cocoa Dutch-process or natural
• 1 cup (120g) King Arthur Gluten-Free Measure for Measure Flour
• 6 tablespoons (75g) granulated sugar
• 2 tablespoons (14g) confectioners’ sugar sifted if lumpy
• 2 teaspoons ground cinnamon
• 1/4 teaspoon table salt
• 6 tablespoons (85g) unsalted butter melted
• 1 teaspoon gluten-free vanilla extract
• 2 cups (240g) King Arthur Gluten-Free Measure for Measure Flour
• 3/4 cup (149g) granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon table salt
• 1/4 teaspoon baking soda
• 8 tablespoons (113g) unsalted butter cut into 1/2″ cubes; at room temperature
• 2 teaspoons gluten-free vanilla extract
• 2 large eggs
• 1 cup (227g) buttermilk or plain Greek yogurt whole preferred
• 3/4 cup (85g) confectioners’ sugar sifted if lumpy
• pinch of ground cinnamon
• 2 to 3 teaspoons water

Equipment

• 8-inch square baking pan
• large mixing bowl
• Rubber spatula

Method

 

1. Preheat the oven to 350°F. Prepare an 8″ square pan with a parchment sling or reusable silicone liner, then lightly grease the sides of the pan. Alternatively, line a 9″ cake pan with a round piece of parchment or round reusable liner and lightly grease the sides.
2. To make the filling: In a small bowl, combine the sugar, cinnamon, and cocoa. Set aside.
3. To make the crumbs: In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Add the melted butter and vanilla all at once to the dry mixture. Mix until crumbs are evenly moistened and irregular, ranging in size from a pea to walnut. Set aside.
4. To make the cake: In a large bowl or bowl of a stand mixer, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter and mix at low speed using an electric hand mixer or the flat beater attachment of the stand mixer until the mixture looks sandy, about 1 to 2 minutes. (This mixing method is called reverse creaming and is also known as the paste method.)
5. Beat in the vanilla and eggs, then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment as needed; the mixture will be thick.
6. If using buttermilk, slowly pour it into the mixture while the mixer is running on low speed. If using Greek yogurt, add the yogurt all at once before starting to mix. Continue to stir until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 1 minute; this final mix is key to ensuring the best texture so don’t skip it.
7. To assemble and bake the cake: Transfer half the batter (about 1 1/2 cups, 420g) into the prepared pan, spreading it all the way to the edges. (A small offset spatula is a helpful tool here.)
8. Sprinkle the filling evenly across the batter.
9. Transfer the remaining batter atop the filling and gently spread to the edges. (The batter will be pourable if you’ve used buttermilk; otherwise, transfer the thick batter by dolloping portions over the filling then use a spatula to smooth it into an even layer.) It’s OK if some filling gets mixed into the top layer of batter.
10. Sprinkle the crumbs evenly over the batter and gently press to adhere.
11. Bake the coffee cake for about 45 to 50 minutes, until it’s set in the middle and light brown on top. When the cake is done, a toothpick or paring knife inserted into the center should come out mostly clean.
12. Remove the coffee cake from the oven and allow it to cool in the pan for 20 minutes. Prepare the glaze while the coffee cake is cooling, if using.
13. To make the glaze: In a small bowl, stir together the glaze ingredients until smooth, starting with the smaller amount of water. Gradually add additional water as needed until the glaze is the consistency of molasses.
14. Remove the cake from the pan using the overhanging edges of parchment as handles to gently lift it out. (If you used a silicone liner or parchment round, run a dull knife or offset spatula around the edges of the pan to loosen the cake and then gently tip it out.) Place the cake, still on the parchment if a sling was used, on a wire rack to cool slightly.
15. Drizzle the glaze over the coffee cake, or finish by dusting with confectioners’ sugar.
16. Storage information: Store leftover coffee cake, well wrapped, at room temperature for several days; freeze for longer storage.

Recipe Notes

Flour blend: I only use a measure for measure blend with xanthan gum built in.
Buttermilk: I use real buttermilk or a Greek yogurt swap.
Cooling: I let the cake cool a full hour before slicing.
Streusel: I chill this in the fridge while making the batter.
Storage: I keep this covered since gluten-free bakes dry out fast.