116 3rd St SE
Cedar Rapids, Iowa 52401
Wow! Half the year has already gone by already. Summer is around the corner and spring is ready to leave the building. There is so much going on in the world right now, I’m sure we can all use a little more comfort. Music, a nice walk by the lake or relaxing on your porch with a nice cup of coffee and a sweet piece of coffee cake with friends can bring the most comfort in times like these.
This recipe was a challenge because it’s gluten free. I wanted to be sure that I came as close as I could to the real deal. I didn’t want the heaviness and sometimes gritty texture some gluten-free flours can cause in baked goods. After much research I used a few things from a few recipes and came up with this yummy recipe for you all to try.
The experiences that I’ve gained owning and operating a pop-up bakery for the past seven months has taught me so much. There are so many different types of allergies out there. I’ve received many special requests, including for dog treats! (Yes, I honor dog treat requests as well as doggy birthday cakes.) Having a passion for people and taking pride in what you do makes a difference that all my supporters notice and compliment me on. I absolutely love serving the public.
The aromas that float from my oven when this awesome gluten-free coffee cake brings is so inviting and tempting. Fresh out of the oven this cinnamon, soft and buttery cake with a layer of cinnamon streusel has just the right touch of crumble crunch on top. You can drizzle it with a vanilla glaze or white chocolate, which is what I used. You can drizzle whatever you’d like on top or simply leave it plain. However you slice it, you can’t go wrong with this gluten-free spin on a great classic.
So now that we’re all excited to get creating, let’s roll up our sleeves, wash our hands and get started creating our very own version of Gluten-free Coffee Cake.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook or at her shop at Lindale Mall, 4444 First Ave. NE, Cedar Rapids.
Gluten-free Coffee Cake
For the cake
3/4 cup sugar
6 tablespoons softened butter
1/2 cup milk
2 teaspoons vanilla
1 1/2 cups all-purpose rice flour (preferred for texture and density)
2 teaspoons of gluten-free baking powder
A pinch of salt
For the streusel
1/4 cup cold butter (cold butter is necessary to ensure a good crumble)
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1/3 cup of all-purpose rice flour
1/2 cup brown sugar
A pinch of salt
2 tablespoons sugar
For the icing
Melted white chocolate chips
Preheat your oven to 375 degrees.
Spray your 8-inch cake pan (I used a square one) with baking spray or coat with cold butter
For the streusel: In a medium bowl, mix brown sugar, 1/3 cup all purpose rice flour, cinnamon and nutmeg then using the back of the fork or pastry cutter mix until crumbly and set aside
For the cake: In a large bowl beat together 3/4 cup sugar and the softened butter with mixer until fluffy then add the eggs making sure they are well incorporated. Add 1/2 cup of milk and 2 teaspoons vanilla being careful not to over mix. Stir in 1 1/2 cups of rice flour, baking powder and salt.
Spread 3/4 of the cake batter in prepared 8-inch pan then sprinkle 1/2 of the streusel over the first layer being sure to cover the top. Spoon the rest of the batter over the streusel and carefully spread it out. Sprinkle the rest of the streusel over the top.
Bake coffee cake 30 to 35 minutes and let cool up to 30 minutes.
For the icing: Melt 1/4 cup of white chocolate chips 30 seconds at a time until smooth being sure to stir in between times. Drizzle over the top and enjoy.
Source: Adapted by Michelle Madden