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Gluten-Free Cinnamon Streusel Coffee Cake
Gluten-Free Cinnamon Streusel Coffee Cake
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Delight the family with this gluten-free breakfast favorite!
Ingredients:
  • 1/2 cup packed brown sugar
  • 1/3 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup gluten-free powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 2 to 3 teaspoons milk
Instructions:
  • Preheat the oven to 375°F and generously coat an 8-inch square pan with cooking spray.
  • Combine brown sugar, 1/3 cup flour blend, and cinnamon in a medium bowl. Use a pastry blender or fork to cut in cold butter until mixture is crumbly. Set aside.
  • In a large bowl, cream together 3/4 cup granulated sugar and softened butter until fluffy using an electric mixer. Mix in the eggs until well combined. Stir in 1/2 cup milk and 1 1/2 teaspoons vanilla until mixed. Add 1 1/2 cups flour, baking powder, and salt. Pour half of the batter into the pan and sprinkle about 3/4 cup streusel on top. Then layer the remaining batter over the streusel and sprinkle the rest of the streusel on top.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool for at least 30 minutes.
  • Mix the Glaze ingredients in a small bowl until smooth and thin. Drizzle the glaze over the warm coffee cake and serve while still warm.

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