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Gluten-Free Streusel Coffee Cake
This warm, comforting gluten-free coffee cake is finished with a rich cinnamon streusel. It uses a gluten-free baking mix to keep the prep work fast and simple. Serve this sweet treat for a weekend brunch or a relaxed morning alongside a hot cup of coffee. The tender cake base contrasts beautifully with the sweet, buttery crunch of the brown sugar topping.
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. 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. 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. Let the cake cool slightly before serving, and keep any leftovers in a tightly sealed container.