Never in a million years would I have ever thought that these words would come out of my mouth, but this gluten free coffee cake is better than any I've had before. I thought that I would immediately be able to tell that this cake was made without AP flour and that it would taste dense, dry and gritty, but the truth is that those worries couldn't be further from the truth.
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This cake is moist, fluffy and light. The crumb is tender with the perfect amount of chew. It's so light in fact that you will be tempted to go back for seconds and even thirds! My husband, who is picky about his sweets had no clue it was gluten free nor did he care once he found out.
This cake is also a great base for different flavors such as the addition of berries and nuts, but be careful with nuts if you need to be strict about it staying gluten free since a lot of nuts are processed where wheat and other gluten contaminated products are processed.
Cake
1c butter (softened)
2 eggs (lightly beaten)
1 1/2c sugar
1c milk (room temp)
3c sifted GF Flour Blend**
4tsp baking powder
2tsp salt
Streusel Topping
1c brown sugar
4tsp cinnamon
3tbsp GF Flour Blend**
1/4-1/2c rolled oats
3-4tbsp melted butter
**See my post on my go to GF Flour Blend
Method
Preheat oven to 350 degrees and grease a 13x9 pan and set aside. Cream together butter, eggs and sugar. Stir in milk. Fold in sifted dry ingredients and set aside batter. Prep streusel by combining all ingredients with a fork. Pour half of cake batter into your greased 13x9 pan. Sprinkle 1/2 of streusel over batter. Top pour remaining batter over streusel layer then sprinkle remaining streusel over batter. Bake for 35-40 min or until golden brown. A toothpick inserted into center should give a few crumbs.
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| Mise en place |
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| Creaming and folding |
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| Streusel and layering |
Enjoy and please let me know what you think! Up next, a delicious gluten free banana bread.
Happy baking,
~Dani
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