If I had to choose my favorite breakfast sweet, it would be coffee cake. Allegedly, even though it contains zero coffee, it is named this because it is the perfect compliment to a cup of coffee. While I can’t attest to that because I don’t drink coffee, I can tell you that this Gluten Free Apple Cinnamon Coffee Cake is one of the best I have ever had.
This recipe was inspired by King Arthur Flour‘s recipe for Cinnamon Streusel Coffeecake, but I couldn’t help but tamper with it.
What Makes A Coffee Cake, A Coffee Cake Then?
All coffee cakes start with a poundcake base. A high amount of butter not only lends a beautiful flavor to the cake, but makes it rich and able to maintain it’s moisture.
Another hallmark of the coffee cake is a crumbly topping. Call it crumble, call it streusel, or call it magic, this textural component can’t be beat. A combination of even more butter, sugar, flour, and spices creates a crisp and crunchy topping that compliments the soft cake texture perfectly; keeping your taste buds in their toes.
This particular coffee cake, has a ribbon of cinnamon and apples running between the layers. It’s a gooey, blast of flavor that will leave you saying, “Mmmmm.”
This recipe also contains sour cream in the cake batter. The addition of sour cream adds moisture to the cake, but also a distinct tang, that pairs well with this otherwise sweet cake.
A Note About The Yield
You should know that this recipe makes A LOT of coffee cake. A 9 x 13 pan will yield 12 huge slices. You could probably get 20-24 slices if you cut into smaller portions and still not feel deprived. There is a lot of butter going on up in this monstrosity.
You might even want to try to half the recipe, and bake it in an 8×8 pan. But I don’t know how to turn 3 eggs into 1.5, so I err on making a huge cake and share it with my pals. They’re happy to partake.
Have you had King Arthur’s version? Have you tried this one? Let me know in the comments.
And if you’re looking for another gluten free, warm spice bake, check out this recipe for Gluten Free Chai Slice and Bake Shortbread.
Gluten Free Apple Cinnamon Coffee Cake
Equipment
- 9"x13" pan
- Medium saucepan
- Food processor
Ingredients
Streusel topping
- 1 cup granulated sugar
- 1 cup Bob's Red Mill Gluten Free 1-1 Baking Flour
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter
- ¼ teaspoons salt
Filling
- 5 medium apples peeled, cored, diced
- 1 cup brown sugar packed
- 1 1/2 tablespoons cinnamon
- 2 tablespoons salted butter
- 1 tablespoon lemon juice
Cake
- 12 tablespoons unsalted butter
- 1¼ teaspoon salt
- 1 1/2 cups granulated sugar
- 1/3 cup brown sugar packed
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 1/4 cups 2% or whole milk
- 3 3/4 cups Bob's Red Mill Gluten Free 1-1 Baking Flour
Instructions
- Preheat the oven to 350°F.
- Line a 9" x 13" pan with parchment.
Make the streusel topping
- In a food processor, pulse together sugar, salt, flour, and cinnamon.
- Add the butter, and process until well combined.
- Set the topping aside.
Make the filling
- Peel and dice the apples to equal sizes.
- To a medium saucepan, add the apples, brown sugar, cinnamon, butter, and lemon juice.
- Cook over medium heat, intermittently stirring, until the apples soften and the sauce thickens.
- Set aside to cool.
Make the Cake
- In the bowl of a stand mixer, cream the butter with the sugar.
- Add the salt, baking powder, and vanilla and combine.
- Add the eggs one at a time, beating well after each addition.
- Add the sour cream and milk, and mix to combine.
- Add the flour to the mixture, and mix until completely combined and the batter becomes thick.
- Spread ½ of the batter into the prepared pan, all the way to the edges.
- Spread the apple filling on top of the batter, again, all the way to the edges.
- Cover the filling with the remaining batter, continuing all the way to the edges.
- Sprinkle the topping over the batter in the pan.
- Bake the cake for about 60 minutes, until a tester put into the center of the cake comes out clean.
- Remove the cake from the oven.
- Allow to cool for at least 30 minutes before cutting and serving.
