Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl

I was planning on improving my cinnamon roll recipe today, but it dawned on me that I could make one huge cinnamon roll by making a gluten free coffee cake. Then things took off from there and I used strawberry jam instead of a brown sugar and cinnamon filling. You can use either and I have included the recipe for the cinnamon filling. This is a light, cake-like texture and weight. For a heavier gluten free coffee cake use less milk. Enjoy!

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Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl

Rating: 51

Yield: Serves 6

Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl

This amazing gluten free coffee cake taste like real coffee cake!

Ingredients:

    For the Coffee Cake
  • 2 eggs
  • 1/2 cup milk of your choice
  • 1/4 cup butter or buttery spread, melted
  • 1 teaspoon vanilla
  • 1-1/2 cups Carla's Cake Flour Blend (click link for recipe)
  • 1/3 cup sugar (or evaporated cane juice which is less refined than regular sugar)
  • For the Jam or Pie Filling
  • 1/4 cup strawberry jam (I used fruit sweetened only) or flavor of you choice; or
  • Comstock (it's gluten-free) Pie Filling (flavor of choice) I can't wait to try apple or cherry!
  • For the Cinnamon Filling
  • 1/3 cup dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 cup butter, softened
  • For the Glaze
  • 1/4 cup powdered sugar
  • 1/2 Tablespoon unsalted butter or buttery spread, melted
  • 1/8 teaspoon vanilla extract
  • 1/2 Tablespoons warm milk of your choice

Instructions:

  1. Heat oven to 375°F. Oil a a 7, 8 or 9-inch round cake or pie pan.
  2. In large bowl, whisk together eggs and sugar on medium low or by hand.
  3. Add butter in a little bit at a time, as to not cook eggs; add vanilla and milk; mix again on medium-low.
  4. Add flour blend and beat until smooth.
  5. Reserve about 2/3 cup of batter. Spread rest of batter in the prepared pan.
  6. Drop 1/2 tablespoons of jam over batter and spread as much as possible. If using cinnamon filling, mix ingredients together well until crumbly and substitute for jam.
  7. Drop the remaining batter by heaping tablespoonfuls onto the top of the filling.
  8. Bake 25 minutes or until very golden brown. The areas where you have jam may appear to be uncooked, but is not.
  9. While the cake is baking, add powdered sugar to a cup; add melted butter and stir until sugar is melted and well mixed. Add milk and vanilla and stir well. Baste over warm coffee cake.
  10. Serve warm. Store leftovers covered. Refrigerate if not using right away within a couple of days.
http://glutenfreerecipebox.com/gluten-free-coffee-cake/

You may also be interested in my Gluten Free Apple Coffee Cake, or whichever pie filling you desire to use.

This entry was posted in Additive-Free, Cake, Casein-Free, Corn-Free, Desserts, Gluten Free Breakfast, Gluten Free Recipes, Kids, Refined Sugar-Free, Soy-Free. Bookmark this blog post.

3 Responses to Gluten Free Coffee Cake – Strawberry or Cinnamon Swirl

  1. Facebook Comment – September 24, 2013:

    “I love this cake. Have made a few varieties of it.”

    ~M.H.

  2. Josh says:

    Made this with sorghum instead of oat flour. Used a bit less butter for the cinnamon topping (I doubled the recipe but not the butter for the topping). Overall, it was quite good. My 7 housemates, who frequently criticize the GF recipies I make, unanimously appreciated this as a brunch item.

  3. This looks outstanding. I’d be proud to serve this to anyone, whether they’re gluten free or not. Yum!!!

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