GLUTEN FREE COFFEE CAKE
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And wouldn’t it be nice to have a slam dunk gluten free recipe; just in case you need one? And, just in case you are wondering you can substitute all of the flours for regular all-purpose flour.
GLUTEN FREE COFFEE CAKE
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How do you handle change? Sometimes I handle it really well, like changing my pajamas or(tee-hee), other times, not so much. My emotions have been on a roller coaster the last few weeks from highs to lows, my low being leaving my job of 10 years.
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I shouldn’t even call it a job, it was a privilege to work alongside amazing people, pouring our hearts into kids, revealing truths about Jesus, watching kids and families change for the Kingdom….it was much more than a job!
Original recipe posted 6/17, updated 7/11/19
CHANGE IS GOOD
Change is good, it’s hard, it’s always mixed with joy and sorrow. One of our pastors was talking about the odd journey of joy and sorrow just last week, how they seem to live on parallel tracks, traveling together; perhaps we can even experience joy within our sorrow. Perhaps we should embrace it, which I’m trying to do, perhaps it’s okay to feel sad and miss what once was…perhaps.
Oddly I’m at peace with all of this, I know it’s the right decision, right now. Joy mixed with sorrows, ebbing and flowing like the tide. Below are two of my co-workers who also decided to “retire” it will be so strange not to see them multiple times weekly. I love these ladies, more than just co-workers, they are dear sisters and friends.
So why did I leave a job I loved? Several reasons, but the one that gave me the inertia to take that plunge was thinking about some advice I received a very long time ago, when my babies were babies. Our very wise neighbor (her girls babysat for our us) told me,
“While it is important to be home with your babies when they are young, it’s just as important, if not more so to be home when your kids are teenagers.”
And now that I’m here, I couldn’t agree more. They choose the strangest times to open up and I want to be available for them.
This Simply Crumbly Coffee Cake has always been my favorite and I still love it, it’s super easy to make, but this one; mmm, mm, good. I’m not gluten free, but I make this coffee cake regularly and when I bring places people go nuts over it! Being gluten free is a bonus!
How to Make a Moist Gluten Free Coffee Cake
My friend Emily, the delightful originator of this recipe, brought this coffee cake to a retreat a few months back and it’s a WINNER! I used 3 different gluten free flours to add a little bit of depth to the cake, but feel free to change it up to your favorites as well, try different amounts and mixes.
If making Gluten Free try Bob’s Red Mill 1 to 1, I’m a big fan of oat flour, it lends wonderful oaty moisture to baked goods. Combine your flours, sugar, nutmeg, cinnamon, salt, mix until combined.
Add the oil and mix well, but don’t over mix.
Once mixture resembles crumbs, remove ¾ to 1 cup of mixture and set aside.. I like more crumbs on top, so I do closer to a cup.
Next add 1 cup buttermilk*, baking soda and egg, mix until combined and smooth.
*NO BUTTERMILK? Simply add 1 tablespoon of regular white vinegar or lemon juice to a cup of milk, stir and allow to sit for 5-7 minutes and voila you’ll have buttermilk!
Spread into greased 9 x 13 inch pan. Sometimes depending on how much crumb you take it’s more liquid than other times, don’t worry it all bakes up into the same delicious, moist cake!
Toss 2 teaspoons cinnamon and ½ cup chopped pecans (optional) and mix in reserved crumb mixture. Unless you are like me and do things too fast without reading well, then you’ve already crumbled your topping over the top, so then just sprinkle your cinnamon and pecans (optional) over the top. I did half and half as one of my boys has a tree nut allergy.
Bake at 350° for 20-30 minutes, until it’s no longer jiggly in the middle, you want this baby moist, don’t overbake.
Ugly Glaze for the Ugly Cake
While baking, mix together glaze ingredients for the Gluten Free Coffee Cake. Use a little more or less water to make smooth and pourable. Whisk well until smooth, set aside until ready to use.
Pull the cake from the oven and drizzle the icing evenly over the top of the warm cake. Let cool slightly before slicing, delicious warm or cold, truly a moist and flavorful cake.
If you like this recipe, check out my Gluten Free (or easily adapted to be Gluten Free) recipe archive.
Emily says, “I’ve adjusted this recipe every way you can think of and it always turns out great! I’ve used walnuts, almonds, no nuts, almond extract, gluten free flour, regular flour, regular milk, orange juice, you name it. I dare you to make this cake not delicious.” Thanks Emily, we’ll be making this often!
CHANGE IT UP
Try different flours to your taste! I’ve replaced the egg with a mashed banana and still turned out moist and delicious!
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Breakfast Goodies
Baked Cinnamon Crunch French Toast
This scrumptious baked cinnamon crunch french toast topped with a mouthwatering cinnamon crumb crunch topping is the perfect make ahead breakfast! Whether for a special occasion, a holiday breakfast, or just a lazy weekend morning, this is a breakfast casserole recipe you need to have in your recipe box.
Honey Bran Muffin {Mimi's Copycat}
Soft, a little chewy, packed with amazing flavor and gooeyness these copycat Mimi's Honey Bran Muffins are are perfect and you might say that they are on the healthy-ish side! WIN!
Basic Crock Pot Soft Granola with Yogurt Parfaits
Soft, hearty and chewy textured granola. Easily customizable to your tastes. Delicious on it's own with some milk or in a yogurt bowl or parfait.
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Gluten Free Coffee Cake | Ugly Coffee Cake
Crunchy, crumbly, chewy and oh so moist with a bit of spice and wonderful flavor and it's UGLY and gluten free to boot!! You don't need to be gluten free to enjoy this coffee cake!
Ingredients
- 1 ½ cups gluten free All-Purpose Flour (or cup for cup)
- ½ cup oat flour
- ½ cup almond flour
- May replace above flours with regular all purpose flour (2 ½ cups) if desired.
- ¾ cup sugar (I like all-natural cane sugar)
- 1 cup brown sugar, packed
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- ¾ cup vegetable oil (I like Grapeseed or Avocado oil)
- Reserve 1 cup of batter for crumb topping
- 1 cup buttermilk*
- 1 teaspoon baking soda
- 1 egg (or substitute with one banana)
Crumb Topping
- 1 cup reserved batter
- 2 teaspoon cinnamon
- ½ cup pecans (chopped or whole, optional)
Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1-2 Tablespoons water
Instructions
- Mix flours, sugars, spices and salt, mix until combined. Add oil and mix until resembles crumbs. Reserve 3/4 - 1 cup of crumb mixture, set aside.
- Add buttermilk, baking soda and egg to remaining dough, mix thoroughly. Spread or pour into greased 9x13 pan. Depending on how much crumb topping you take will make the batter thicker or thinner.
- Take reserved crumb mixture and using a fork, mix in cinnamon and optional nuts, crumble on top of the dough.
- Bake at 350° for 20-30 minutes, until center doesn't jiggle. While baking, prepare icing. Mix powdered sugar, vanilla and water until smooth and pourable (add more water if needed). Drizzle over hot cake once finished baking.
- Cool a bit serve warm or cooled, delicious either way.
Notes
*NO BUTTERMILK? Simply add 1 tablespoon of regular white vinegar or lemon juice to a cup of milk, stir and allow to sit for 5-7 minutes and voila you'll have buttermilk!
Swap out flours: use regular flour, or different gluten free flours; use milk, buttermilk or even orange juice, it's hard to mess this coffee cake up. I've also replaced the egg with a mashed banana, making it diary free and gluten free!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13 - USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick
- Baking Dishes, Krokori Rectangular Bakeware Set Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
- OXO Good Grips Angled Measuring Cup, Mini, Clear
- Silicone Spatula Set - Heat Resistant BPA FREE
Nutrition Information:
Yield:
16Serving Size:
1 pieceAmount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 249mgCarbohydrates: 47gFiber: 2gSugar: 28gProtein: 4g
The nutritional information is estimated and may not be entirely accurate.
This looks exactly like something someone brought to our office last week??!! It was sooooo good, it disappeared! AND was stupid GOOD! I’ll try and run down that recipe for you too!!!!!
AND THANK YOU for sharing your story …I KNOW JOY is hunting you down, even now. THANK YOU for ten generous years of service to Jesus and GCC. His presence through your life will remain–we at GCC are and remain the beneficiaries…..
Thank you Bob, thank you! You are the encourager of encouragers and I so appreciate you!
Just tried this. Love the flavor! Love that it’s gluten-free!
Thanks Marlene!! It’s scrumptious for sure.
Thanks Marlene!!
Awesome. In the last week we made [or, should I say Judy] your cinnamon bundt cake and white queso dip….ya baby, bring it home…and THANK YOU!
Oh what a fun comment to read this Morning! Thanks Bob!!
I know this cake would be devoured at my house! Another winning recipe Kathleen!
Thanks Tasia!! Usually just crumbs left when I make ours
This coffee cake is fantastic, so tender and full of flavor! Everyone loved it and it won’t last long. I did make it with all purpose flour since we are not gluten free. This cake will make great Christmas morning gifts!
Thanks Ginny!! So glad you loved it and it worked great with regular flour
We will love your delicious coffee cake! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great week.
Miz Helen
Thank you for your kind comments, Miz Helen!