Gluten-Free Cinnamon Streusel Coffee Cake — Soft, Sweet, and Crumbly Perfection

This gluten-free coffee cake is irresistibly soft with a rich cinnamon-sugar swirl and crunchy streusel topping. Ideal for breakfast, brunch, or a cozy snack alongside your favorite coffee or tea.

Ingredients

• For the Streusel Topping:
• 1/2 cup gluten-free all-purpose flour blend
• 1/2 cup brown sugar, packed
• 1 tsp cinnamon
• 1/4 cup cold unsalted butter (or dairy-free alternative), cubed
• For the Cake Batter:
• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter (or dairy-free alternative), softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream (or dairy-free yogurt)

Directions

1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
2. Prepare streusel: Mix flour, brown sugar, and cinnamon in a bowl. Cut in cold butter until crumbly. Set aside.
3. In another bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
4. In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
5. Add eggs one at a time, mixing well, then stir in vanilla.
6. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
7. Spread half the batter in the pan, sprinkle with half the streusel, then top with remaining batter and streusel.
8. Bake 38–42 minutes, until a toothpick inserted in the center comes out clean.
9. Cool slightly before serving.