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Coffee Cake Feature Photo

Coffee Cake

Buttery cake layered and topped with cinnamon and brown sugar goodness. Gluten free, but you'd never know it!
4.86 from 7 votes
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Prep Time: 20 minutes
Cook Time: 50 minutes
cooling time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 606kcal

Ingredients  

  • ½ cup sugar
  • 1 cup butter
  • 4 large eggs
  • 1 cup half & half
  • 1 teaspoon vanilla extract
  • 2 cups gluten free flour blend with xanthan gum - I use Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Filling:

  • ½ cup light brown sugar
  • ½ teaspoon cinnamon

Topping:

  • ⅔ cup light brown sugar
  • ⅓ cup gluten free flour blend with xanthan gum - I use Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 teaspoon cinnamon
  • 3 tablespoon butter, melted - *may need a little more or less

Instructions

  • Preheat your oven to 350 degrees.  Grease the bottom and sides of a 9 x 9 square or 10” round baking pan.
  • In a small bowl, combine the 2 cups of flour, baking powder and salt.  Set aside.
  • In a small bowl, combine the brown sugar and cinnamon for the filling.  Stir well and set aside. 
  • In a medium bowl, combine the brown sugar, flour and cinnamon for the topping.  Stir well to combine, then gradually add the melted butter until it resembles damp sand.  Set aside.
  • In a large bowl, cream the sugar and butter with a hand mixer.  Add the eggs and continue to mix.  Add the ½ & ½ and vanilla.  When all is combined well, add the flour, baking powder and salt mixture.  Mix at a low speed until all of the dry ingredients are mixed in, then scrape the bowl and continue mixing for another minute until it is smooth & creamy. 
  • Pour half of the batter into the bottom of the baking pan and smooth it out from edge to edge with a spatula.  This will be a pretty thin layer… only about ½ inch thick.  Sprinkle the filling mixture evenly on top.
  • Pour the remaining batter on top of the filling and carefully spread it out in an even layer.  Sprinkle evenly with the topping mixture.
  • Bake for 45-50 minutes until the center no longer is soft and jiggly.  Watch it closely after 40 minutes so that it doesn’t get over baked. 
  • Remove from the oven and let cool.  Once cooled to room temp, it can be inverted onto a serving plate and cut for serving.  Serve with coffee, tea, whipped cream or ice cream.

Nutrition

Nutrition Facts
Coffee Cake
Amount per Serving
Calories
606
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
1
g
Cholesterol
 
176
mg
59
%
Sodium
 
747
mg
32
%
Potassium
 
128
mg
4
%
Carbohydrates
 
72
g
24
%
Fiber
 
4
g
17
%
Sugar
 
45
g
50
%
Protein
 
8
g
16
%
Vitamin A
 
1083
IU
22
%
Vitamin C
 
1
mg
1
%
Calcium
 
196
mg
20
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.