Recipes

Gluten Free Recipes: Cinnamon Coffee Cake

August 19, 2015
Gluten Free Recipes: Cinnamon Coffee Cake

Can’t wait to wake up in the morning to the wonderful smell of hot fresh gluten free cinnamon coffee cake. Sounds delicious! But not so easy to do in practice. Doesn’t it take hours to get the dough to rise? And then you have to shape it and mold it and pray it turns into something edible that you want to eat.

It should be warm, and smell like freshly baked cinnamon rolls, dripping with a sweet sugar glaze ready to be licked off your fingers as it oozes down the side. 

Making you hungry? Good. Below is one of my gluten free recipes. Prep time is just 20 minutes and bake time is 25 to 30. Perfect for a nice morning with a cup of coffee sitting outside and enjoying the weather. You should try it and let me know what you think.

Gluten Free Cinnamon Coffee Cake

1 1/2 cups gluten free flour ( King Arthur Flour has a great one)
2 tsp. xanthan gum ( if your flour blend doesn’t have it already.
4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)
1/4 cup sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon
2/3 cup milk – warm to 120 degrees (use your microwave)
1 egg

For the cinnamon goodness:

3 Tbsp. butter, softened
1/2 cup brown sugar
1 1/2 tsp. cinnamon

Sugar glaze:

1 cup powdered sugar
1 to 4 Tbsp. milk
1 Tbsp. butter, melted
1/2 tsp. vanilla

Whisk all the dry coffee cake ingredients together in a large bowl. Add the egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8 baking pan or a 9″ pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 minutes. Meanwhile, let’s make the cinnamon goodness.

Mix together the butter, brown sugar and cinnamon in a large cereal bowl or 4 cup measuring cup. You can use a fork to squish the butter into the brown sugar until it forms clumps. After the 10 minute rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.

Now, place the baking pan or pie dish in a COLD OVEN (no preheating here!). Set it for 350 degrees and bake for 25 to 35 minutes or until a toothpick poked into the center comes out clean. Remember, NO preheating. Placing this is in a cold oven allows it to rise with the increase in heat in the oven.

It really does work. Not only does it save you time, it saves energy too. No wasting 10 minutes worth of energy to get the oven up to temp. Nifty huh?

Sugar glaze

When your coffee cake is done, let it cool for 10 to 15 minutes. Cover with the sugar glaze. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.

To make dairy free: just replace the butter with either dairy free margarine or use butter flavored shortening like Spectrum Naturals. Use dairy free milk (like coconut milk or rice milk or almond milk or a dairy free coffee creamer would be good here!)

Makes 8 to 9 servings depending on how big they are and who gets to them first!

You really need to try this one out and let me know how it turns out. I really want to know what you think. Comment away! 

Happy baking!

Team Your Gluten Free Kitchen

 

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Comments(6)

  1. kathy says: August 13, 2015 at 5:25 pm

    how much Xanthum gum do I add if I don’t have flour with it in?
    These look yummy!
    Thanks

    • kathy says: August 14, 2015 at 11:46 am

      Hi Linda,

      I did a post on how much xanthan gum you need to add to baked goods.
      Here’s the link: http://yourglutenfreekitchen.com/?p=235

      This should help you out.
      If you need anything else, please let me know.
      Kathy

  2. kathy says: August 31, 2015 at 3:10 pm

    I’m confused about your response to comment above. Your recipe doesn’t list xanthan gum as an ingredient and King Arthur GF flour (your suggestion) doesn’t list xanthan or guar gum as an ingredient, so are we supposed to add xanthan gum? If we are, shouldn’t that be listed or at least mentioned in the recipe?

    • kathy says: September 2, 2015 at 2:19 pm

      Yes, you are correct. I have changed the recipe to reflect that you should add 2 tsp. xanthan gum to the recipe if the flour blend you are using does not have any xanthan gum in it. King Arthur flour has two blends: one without xanthan gum which is their “flour blend” and one with xanthan gum which is their “all purpose baking mix”. Sorry for not including the amount used. Hope this helps.

  3. kathy says: April 11, 2016 at 5:32 pm

    It really didn’t turn out for me. For all that yeast and didn’t rise enough. I’m going to give it another try but put the yeast in the warm milk next time.

    • kathy says: April 14, 2016 at 12:16 pm

      did you use rapid rise yeast and not regular yeast? that can make a big difference also.

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