Description

This Gluten-Free Coffee Cake is a delightful treat with a wonderful texture and taste. Made with wholesome ingredients like gluten-free flour and honey, it’s simple to prepare and great for any gathering or cozy breakfast. The crumbly topping adds the perfect sweet touch, making this cake a must-try for easy, homemade indulgence.

Ingredients

Scale

2 ½ cups gluten-free flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
½ cup honey
2 eggs
1 cup sour cream
⅓ cup milk
1 teaspoon vanilla extract
½ cup gluten-free flour
½ cup brown sugar, packed
1 teaspoon cinnamon
4 tablespoons butter, melted

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Instructions

Preheat the oven to 350°F and grease an 8×8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together 2½ cups gluten-free flour, baking powder, baking soda, and salt.
In another bowl, combine melted butter, honey, eggs, sour cream, milk, and vanilla extract, whisking until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
In a small bowl, mix ½ cup gluten-free flour, brown sugar, cinnamon, and melted butter until crumbly.
Spread half of the batter into the prepared baking dish, sprinkle on half of the crumb topping, add the remaining batter, and finish with the rest of the topping.
Bake for 30 to 38 minutes or until the center is set and a toothpick comes out clean.
Allow the cake to cool slightly before slicing and serving.

Notes

For a richer flavor, use brown butter in the batter.
Can substitute maple syrup for honey if desired.
This cake can be enjoyed warm or at room temperature.

Nutrition

Serving Size: 1 piece
Calories: 210
Sugar: 10g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg