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!
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.
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.
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.
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