Gluten Free Cinnamon Coffee Cake

There’s nothing quite like walking into a kitchen filled with the warm, spicy scent of cinnamon baking—especially when it means a fresh Gluten Free Cinnamon Coffee Cake is minutes away from being devoured. I’ve been perfecting this recipe for years, and let me tell you, nobody ever guesses it’s gluten-free! The secret? A heavenly combo of gluten-free flour and almond flour that creates the most tender, moist crumb you can imagine.

What I love most (besides eating it, obviously) is how simple this cake comes together. Just cream some butter and sugar, alternate your dry and wet ingredients, and swirl in that irresistible cinnamon-brown sugar mixture. Before you know it, you’ll have a golden-brown beauty ready to impress at brunch or satisfy that mid-afternoon sweet craving. Trust me, one bite of this cake with its buttery crumb topping and you’ll forget all about gluten!

Why You’ll Love This Gluten Free Cinnamon Coffee Cake

Oh my goodness, where do I even begin? This cake has stolen hearts at every potluck and family gathering I’ve brought it to! Here’s why it’s become my go-to:

• That magical moist texture – thanks to sour cream and almond flour, it stays tender for days
• Simple pantry ingredients – no weird gluten-free substitutes needed
• Naturally gluten-free but nobody will ask “Is this really gluten-free?” (they’ll be too busy reaching for seconds)
• Perfect for any occasion – fancy enough for brunch, cozy enough for dessert

Quick and Easy to Make

I’m all about recipes that don’t require a chemistry degree, and this one couldn’t be simpler. Fifteen minutes of prep (I timed it last Sunday while half-asleep!) and you’re ready to pop it in the oven. The batter comes together with just a bowl and spoon – no fancy mixer required unless you want one.

Perfectly Spiced

That cinnamon swirl? Absolute perfection. I use a generous amount because let’s be honest – cinnamon makes everything better. The brown sugar caramelizes slightly as it bakes, creating these little pockets of spiced sweetness that contrast beautifully with the tender cake. And that crumb topping? It’s like the cake is giving you a little crispy hug on top.

Ingredients for Gluten Free Cinnamon Coffee Cake

Okay, let’s talk ingredients! This is where the magic starts. The key here is using a good gluten-free flour blend – I like the ones that already have xanthan gum in them, it makes life so much easier. And please, for the love of all things cake, make sure your butter is properly softened (leave it out for an hour!) and your eggs are at room temperature. It makes all the difference in getting that perfect, tender crumb.

• For the cake: 1 1/2 cups gluten-free flour blend, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup softened butter, 3/4 cup sugar, 2 eggs (room temp), 1 tsp vanilla extract, 1/2 cup sour cream
• For that amazing swirl: 2 tbsp cinnamon, 1/4 cup packed brown sugar (dark brown if you have it!)

How to Make Gluten Free Cinnamon Coffee Cake

Ready to bake? Let’s do this! I promise, even if you’re not a pro in the kitchen, this recipe is foolproof. Follow these steps, and you’ll have a cake that’ll make your whole house smell like a cinnamon-spiced dream.

Preparing the Batter

First things first—preheat that oven to 350°F and grease your 9-inch pan. Now, grab a big bowl and cream that softened butter and sugar together until it’s light and fluffy. (Trust me, this step is key for that perfect texture!) Add your eggs one at a time, mixing well after each, then stir in the vanilla.

In another bowl, whisk together your gluten-free flour, almond flour, baking powder, baking soda, and salt. Now, alternate adding the dry ingredients and sour cream to the butter mixture. Start and end with the dry ingredients—this keeps the batter smooth and avoids overmixing. You’ll know it’s ready when it’s thick and dreamy.

Adding the Cinnamon Swirl

Here’s where the magic happens. Pour half the batter into your greased pan and smooth it out. In a small bowl, mix that cinnamon and brown sugar together, then sprinkle half of it over the batter. Add the rest of the batter on top, then finish with the remaining cinnamon sugar. Don’t swirl it too much—you want those gorgeous layers of spiced sweetness!

Pop it in the oven for 35-40 minutes, or until a toothpick comes out clean. Let it cool slightly before slicing, but honestly, I won’t judge if you dive in while it’s still warm!

Tips for the Best Gluten Free Cinnamon Coffee Cake

After making this cake more times than I can count, I’ve picked up a few tricks that guarantee perfection every time:

• Room temp is key – Cold eggs and butter don’t cream properly. Take them out at least an hour before baking.
• Don’t overmix – Stir just until ingredients combine. Overworking gluten-free batter makes it gummy.
• Check early – Ovens vary! Start testing at 30 minutes with a toothpick near the center.
• Let it rest – As hard as it is, wait 15 minutes before slicing. This sets the crumb beautifully.

Follow these simple tips, and you’ll have the most tender, flavorful coffee cake imaginable!

Gluten Free Cinnamon Coffee Cake Variations

Oh, the possibilities! This recipe is wonderfully adaptable—my best friend makes it dairy-free by swapping in coconut yogurt for the sour cream (works like a charm). Want some crunch? Fold in chopped pecans or walnuts for extra texture. Feeling fancy? Add a handful of raisins or diced apples to the cinnamon swirl—pure heaven!

Serving and Storing Gluten Free Cinnamon Coffee Cake

Oh, the joy of slicing into this cake while it’s still slightly warm—those cinnamon swirls just melt into every bite! I always serve it fresh from the oven if I can, maybe with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence. Leftovers? (Though let’s be real—there rarely are any!) Store them in an airtight container at room temperature for up to 3 days. If you want to bring back that fresh-baked magic, just pop a slice in the microwave for 10-15 seconds. The cinnamon scent will fill your kitchen all over again!

Nutritional Information

One generous slice of this heavenly Gluten Free Cinnamon Coffee Cake comes in at about 280 calories, with 14g of fat (7g saturated) and 35g carbs. You’ll also get 2g of fiber and 4g protein per serving. Just a heads up – these numbers might vary slightly depending on your specific ingredients. But let’s be honest, when that cinnamon aroma hits your nose, the numbers suddenly don’t seem quite as important, do they?

FAQs About Gluten Free Cinnamon Coffee Cake

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Can I use regular flour instead of gluten-free?
You bet – just swap the gluten-free blend for all-purpose flour 1:1. But honestly, even my gluten-eating friends prefer the almond flour version for its extra moist texture!

Why did my cake turn out dry?
Overbaking is usually the culprit. Gluten-free treats bake faster – start checking at 30 minutes. Also, make sure your measurements are precise (no packed flour!).

Can I make this dairy-free?
Absolutely! Coconut oil works for butter, and coconut yogurt replaces sour cream beautifully. The cinnamon swirl hides any coconut flavor.

How do I get those perfect cinnamon swirls?
The trick is layering – batter, then half the cinnamon sugar, more batter, then the rest. Don’t over-swirl or you’ll lose those pretty ribbons!

Try this recipe and share your results! Tag me in your photos – I love seeing your cinnamon-swirled masterpieces!

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