Gluten-Free Coffee Cake Bliss

Cinnamon Streusel Topping

• 
  ⅔ cup packed dark or light brown sugar
  
• 
  ¾ cup gluten-free all-purpose flour (spooned and leveled)
  
• 
  2 ½ teaspoons ground cinnamon
  
• 
  6 tablespoons unsalted butter, cold and cubed
  

Coffee Cake

• 
  ½ cup unsalted butter, softened
  
• 
  ½ cup granulated sugar (or use ¾ cup granulated sugar and no brown sugar)
  
• 
  ¼ cup light brown sugar, packed (omit if using 3/4 cup granulated sugar)
  
• 
  1 ½ cups gluten-free all-purpose flour (spooned and leveled)
  
• 
  1 teaspoon baking powder
  
• 
  ¼ teaspoon baking soda
  
• 
  ¼ teaspoon salt
  
• 
  ¾ cup granulated sugar
  
• 
  2 large eggs, at room temperature
  
• 
  1 tablespoon pure vanilla extract
  
• 
  ½ cup full-fat sour cream at room temperature*, or thick vegan yogurt
  
• 
  2 tablespoons milk (any kind, dairy or non-dairy)
  

Brown Sugar Swirl (optional)

• 
  ¼ cup brown sugar
  
• 
  2 teaspoons cinnamon
  

Glaze (optional)

• 
  ½ cup powdered sugar
  
• 
  2-3 teaspoons milk of choice
  

Make the Streusel Topping and Cinnamon Swirl

• Whisk together the brown sugar and cinnamon for the cinnamon swirl in a small bowl and set aside.
• To make the crumble, in a medium bowl, mix together the flour, brown sugar, and cinnamon.
• Pour in the cold, cubed butter and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Ensure all of the crumble is evenly hydrated.
• Place the bowl in the refrigerator while you prepare the cake batter. This will help the streusel topping maintain its shape while baking.

Prepare the Coffee Cake Batter

• Preheat the oven to 350°F (175°C) and arrange the oven rack in the middle of the oven. Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will incorporate air into the batter, resulting in a tender cake.
• If using, mix in the brown sugar until well combined.
• Beat in one egg at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
• Mix in the sour cream followed by the baking soda and salt.
• Gradually add the gluten-free flour, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Switch to a rubber spatula to gently fold the batter a couple of times by hand.
• Spread half of the batter into the prepared pan. Sprinkle the cinnamon sugar swirl evenly over the batter. Dollop the remaining batter over the cinnamon-sugar layer and use a knife to spread evenly over. Don’t worry if it doesn’t spread super cleanly.
• Remove the crumble topping from the refrigerator and sprinkle an even layer over the cake batter. Make sure you cover the batter completely.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached.
• Allow the cake to cool in the pan for 35-45 minutes before lifting it out using the parchment paper overhang. Let cool completely on a wire rack before glazing.

Prepare the Glaze (optional)

• In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the amount of milk to reach your desired consistency. Drizzle the glaze over the cooled cake.

Troubleshooting: If you think the cake is browning too quickly in your oven (every oven is different) cover the top with a piece of foil and continue baking.