Description
This Gluten Free Cinnamon Coffee Cake is a moist and flavorful treat perfect for breakfast or brunch. Made with almond and oat flours, it’s a deliciously spiced cake layered with a cinnamon sugar filling and topped with a buttery crumble. The cake is easy to prepare and baked to golden perfection, offering a great gluten-free option for cinnamon lovers.
Ingredients
Scale
Cake Batter
- 1/2 cup salted butter, softened
- 2/3 cup applesauce
- 2 eggs
- 1 cup white sugar
- 2 tsp vanilla extract
- 1 cup almond flour
- 1 1/4 cup oat flour
- 2 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar Filling
- 2 tbsp salted butter, melted
- 1 tbsp oat flour
- 2 tbsp white sugar
- 1/2 tbsp cinnamon
Crumble Topping
- 1/4 cup salted butter, slightly softened (room temperature)
- 1/4 cup light brown sugar
- 1/4 cup almond flour
- 1/2 cup oat flour
- 2 tsp cinnamon
Instructions
- Preheat the oven: Set the oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Prepare the cake batter: In a large mixing bowl, combine the softened butter, applesauce, eggs, sugar, and vanilla extract. Gradually add the almond flour, oat flour, baking powder, and salt. Mix until the batter becomes smooth and well incorporated.
- Make the cinnamon sugar filling: In a separate bowl, mix the melted butter, oat flour, white sugar, and cinnamon thoroughly to create an even cinnamon sugar mixture.
- Prepare the crumble topping: Combine the room temperature butter, light brown sugar, almond flour, oat flour, and cinnamon. Use your hands or a fork to mix until you achieve crumbly texture. Set aside.
- Assemble the cake layers: Grease or line an 8×8-inch baking dish. Pour half of the cake batter into the dish and spread it evenly. Spoon half of the cinnamon sugar filling over the batter and swirl it gently using a knife or skewer. Add the remaining cake batter on top and spread evenly. Finish by spreading and swirling the remaining cinnamon sugar filling on the top layer.
- Bake the cake: Place the cake in the preheated oven and bake for 25 minutes.
- Add the crumble topping and continue baking: Remove the cake from the oven and carefully spread the crumble topping over the partially baked cake, pressing gently especially in the center where the cake is less baked. Return the cake to the oven and bake for an additional 18 minutes until the topping is golden and crisp.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, cut into 12 squares for serving.
- Enjoy: Serve and enjoy your moist and flavorful gluten-free cinnamon coffee cake!
Notes
- For best results, make sure all butter used in the batter and crumble is at the specified temperature.
- You can substitute oat flour with gluten-free all-purpose flour if oat flour is unavailable.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow the cake to cool fully before cutting to prevent crumbles and maintain structure.
- Feel free to add chopped nuts like walnuts or pecans to the crumble topping for extra crunch.
Keywords: gluten free coffee cake,cinnamon coffee cake,almond flour cake,oat flour cake,breakfast cake,gluten free dessert,coffee cake recipe