gluten-free coffee cake

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!

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

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

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.

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

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

Add the butter and granulated sugar to a large bowl.

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

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

Mix until smooth.

Add the dry ingredients to the wet ingredients.

Stir until no streaks of flour remain.

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

Sprinkle the cinnamon sugar mixture over the top.

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

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

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

Whisk until smooth.

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

Let the glaze set completely before slicing and serving.

Serve and enjoy!

Grab the full recipe at the link below!