gluten-free coffee cake

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This gluten-free coffee cake with cinnamon streusel topping recipe so easy to make and such a perfect breakfast or brunch  on the weekend. It's fluffy and moist with a crumb topping and sweet glaze. Serve a big slice of coffee cake with a hot cup of coffee or tea for a gluten-free breakfast treat everyone will love!

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Let's make gluten-free coffee cake together! Gather your ingredients.

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Add the gluten-free flour, brown sugar, cinnamon and cold butter to a small bowl.

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Mix together to make the streusel. You want a mix of small and big pieces of butter, about the size of a pea. Set aside.

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Make the brown sugar cinnamon mixture by combining the brown sugar and cinnamon. Set aside.

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Mix together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.

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Add the butter and granulated sugar to a large bowl.

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Cream for 2-3 minutes, until light and fluffy.

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Add the sour cream, eggs, vanilla, and milk.

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Mix until smooth.

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Add the dry ingredients to the wet ingredients.

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Stir until no streaks of flour remain.

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Add half of the batter to a 8×8-inch baking dish that is lined with parchment paper.

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Sprinkle the cinnamon sugar mixture over the top.

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Spread the remaining batter over the sugar mixture. Top with gluten-free streusel.

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Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.

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To make the glaze, add the powdered sugar, milk and vanilla to a bowl.

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Whisk until smooth.

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Drizzle the powdered sugar glaze liberally over the gluten free coffee cake.

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Let the glaze set completely before slicing and serving.

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Serve and enjoy!

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Grab the full recipe at the link below!

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