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Gluten-Free Cinnamon Streusel Coffee Cake
A thick layer of buttery cinnamon streusel gives way to an incredibly tender crumb in this comforting morning treat. Relying on a gluten-free baking mix means you'll skip the complicated flour blending and get straight to the good part. It's exactly what you want alongside a hot cup of coffee on a lazy weekend. The contrast between the soft cake base and the sweet, crunchy brown sugar topping makes it hard to stop at just one slice.
Ingredients
- 1 ⁄ 3 cup Bisquick Gluten Free mix
- 1 ⁄ 2 cup packed brown sugar
- 3 ⁄ 4 teaspoon ground cinnamon
- 1 ⁄ 4 cup cold butter or margarine
- 1 3 ⁄ 4 cups Bisquick Gluten Free mix
- 3 tablespoons granulated sugar
- 2 ⁄ 3 cup milk or water
- 1 1 ⁄ 2 teaspoons vanilla
- 3 eggs
Instructions
- 1Preheat the oven to 350°F and coat a 9-inch round or square baking pan with cooking spray. Combine one-third cup of the gluten-free baking mix, brown sugar, and ground cinnamon in a small bowl.
- 2Cut the cold butter into the dry mixture using a pastry blender or two knives pulled in opposite directions. Cold butter is essential here to create those distinct, crumbly streusel pockets. Continue mixing until it resembles coarse crumbs, then set the bowl aside.
- 3Whisk the remaining one and three-quarters cups of gluten-free baking mix, granulated sugar, milk, vanilla, and eggs together in a medium bowl until smooth. Don't overmix the batter, or the cake will become dense. Pour the batter into the prepared pan and scatter the streusel topping evenly over the surface.
- 4Bake for 25 to 30 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan before slicing.
Notes
- Storage: Keep any leftovers in a tightly sealed container at room temperature for up to 3 days.
- Tip: If you don't have a pastry blender, you can use your fingers to pinch the cold butter into the dry ingredients, working quickly so the butter doesn't melt.
- Swap: You can use water instead of milk if you need a dairy-free cake base, just make sure to use a dairy-free butter alternative for the streusel.