Strawberry, Cherry, Apple, and More!
Do you have a sweet tooth (cravings for something sweet) or just need something comforting to eat? Check out this new gluten free cinnamon streusel coffee cake recipe. I added a strawberry filling to this one, but you can use other flavors as suggested in the recipe.
While the title may suggest that the streusel is cinnamon-flavored (I should have named it something else), there is actually a cinnamon layer. The streusel topping contains no cinnamon whatsoever.
Gluten Free Strawberry Cinnamon Streusel Coffee Cake
When you want a sweet treat, this gluten free cinnamon streusel coffee cake can be made using any pie filling flavor you choose. Everyone enjoys it!
For the Batter:
- 2 large eggs at room temperature (or 2 tablespoons additional butter/margarine + 1/4 liquid from can of cannellini beans)
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, melted (or DF margarine)
- 1/2 cup milk of your choice
- 1 teaspoon pure vanilla extract
- 1-1/2 cups Carla’s Self-Rising Gluten Free Cake Flour Blend Recipe
- 1 tablespoon unsalted butter, melted (or DF margarine)
- 10 ounces gluten-free strawberry pie filling (half of a 21-ounce can) (Wilderness or Comstock are GF, last I checked)
For the Streusel Topping:
- 1/3 cup granulated sugar
- 1/16 teaspoon salt
- 8 tablespoons unsalted butter, melted (4 ounces/1 stick) (or dairy-free margarine) for cinnamon mixture
- 1 teaspoon ground cinnamon for cinnamon mixture
For the Vanilla Icing:
- 1/4 cup confectioners’ sugar
- 1/2 tablespoon unsalted butter, melted (or DF margarine)
- 1/8 teaspoon pure vanilla extract
- 1/2 tablespoon milk of choice
To Make the Cake:
Preheat the oven to 350°Oil an 8 or 9-inch round cake pan; set aside.
In the large bowl of electric mixer, beat together eggs and sugar on medium-low speed, or whisk by hand.
Add butter in a little bit at a time to prevent eggs from scrambling, while constantly mixing.
Pour in the milk and vanilla. Mix again on medium-low speed, or using the whisk.
Add the flour blend and beat/whisk until smooth.
Reserve about 2/3 cup of batter. Spread the remaining batter in the prepared pan, just enough to cover the bottom.
Combine 1 tablespoon melted butter with cinnamon and baste over the batter.
Evenly distribute the pie filling over the cinnamon-coated batter. Drop spoonfuls of the batter that you set aside on top of the filling. Connect the spoonful of batter using the back of a tablespoon so that you can see the pie filling between the dollops of batter.
To Make the Streusel Topping:
Bake for coffee cake for 45 minutes or until a toothpick
inserted into the center of the cake comes out clean. Cover with foil if it
becomes too brown.
Add the sugar and salt to a bowl and combine. Cut the butter
into the sugar-salt mixture until crumbs form. Refrigerate until ready to use.
Crumble over the batter in the cake pan. Store leftovers covered in the
refrigerated for up to one week or freeze for up to 1 month.
To Make the Vanilla Icing:
While the coffee cake is baking, make the glaze by adding confectioners’ sugar to a cup. Top with melted butter, and stir until sugar melts. Add milk and vanilla and stir thoroughly. Baste over warm coffee cake and serve immediately or at room temperature. Store leftovers covered, at room temperature up to two days.
Drizzle the icing on the top while the coffee cake is still warm. Allow the coffee to cool for at least 5 minutes if you wish the icing to set. Slice and serve.