Gluten Free Cinnamon Coffee Cake
This classic gluten free cinnamon coffee cake is light as a feather, topped with a delicious, sweet, buttery topping and it’s dairy free! It’s a one bowl recipe that starts with convenient GF Bisquick!
Servings: 9 pieces
Calories: 298kcal
Ingredients
Coffee cake:
- 270 grams gluten free Bisquick baking mix about 1 ¾ cup
- 50 grams granulated sugar about ¼ cup
- 1 cup almond milk
- 3 eggs
- 3 Tablespoons non dairy butter melted
Topping:
- 55 grams gluten free Bisquick baking mix about ⅓ cup
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter cold
Instructions
Prepare coffee cake:
- In a medium bowl, combine gluten free Bisquick baking mix, sugar, milk, eggs and melted butter.
- Mix together with a sturdy spoon until completely smooth. Batter will be thin.
- Set batter aside to rest for 30 minutes.
Meanwhile prepare topping:
- In a small bowl, mix 55 grams of gluten Free Bisquick, brown sugar and cinnamon.
- Cut in cold butter using a pastry blender until butter is completely incorporated. Set mixture aside.
- Prepare a 9” square baking pan by spraying well with cooking spray. Preheat oven at 350 F.
- Pour batter into the pan.
- Sprinkle with topping.
- Bake for 27 minutes or until top is golden brown and toothpick comes out clean.
Video
Notes
- Make sure ingredients are at room temperature.
- Topping should look like coarse crumbs after cutting in the butter.
- Give batter the full 30 minutes of rest time.
- Bake until golden brown, about 27 minutes.
- Coffee cake can be served warm.
