Gluten Free Cinnamon Coffee Cake Food

GLUTEN-FREE CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 F.
• Grease an 8×8 baking dish or loaf pan and set aside.
• Melt the coconut oil in a saucepan over low heat.
• Stir coconut oil, egg, vanilla, maple syrup and coconut milk together in a bowl.
• In a small bowl, combine almond flour, cinnamon, baking powder and sea salt.
• Add dry ingredients to wet and stir until smooth.
• Pour into an 8×8 baking dish or loaf pan.
• In a small bowl, mix the remaining almond flour, coconut oil, maple syrup and cinnamon for the topping.
• Crumble the topping over the cake.
• Bake for 50 minutes for the loaf pan version. If using an 8×8 pan, aim for 45 minutes.

CINNAMON ROLL COFFEE CAKE (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 F and grease an 9x9 pan or line with parchment paper.
• To make the cake, place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Then, add the butter, eggs, vanilla, maple syrup, and milk, and whisk until fully incorporated.
• Pour half of the cake batter into the bottom of an 9x9 pan, then sprinkle the 1/3 cup sugar over top, as evenly as possible, followed by the teaspoon of cinnamon. Pour the remaining cake batter over top and spread evenly.
• To make the crumble, add the flour, sugar, cinnamon, and chopped pecans to a bowl and whisk to combine. Then, stir in the butter until a crumbly mixture forms.
• Sprinkle the cinnamon crumble on top of the coffee cake batter, then bake for 40-50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
• While the cake is cooling, whisk together the powdered sugar, vanilla, and cream for the icing, then drizzle over top and serve!

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
• In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

GLUTEN FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Mix together cake mix and pudding with whisk to blend well. Add in butter, water, and eggs and mix until well blended. Grease 9x9 pan and spread half of the cake mixture on the bottom. Mix streusel ingredients together until moist. Spread 2/3 cup of mixture over the top of cake batter. Repeat layer once more. Bake per cake box's directions. When cooled combine glaze ingredients and drizzle over the top.

GLUTEN-FREE BISQUICK™ CINNAMON STRUESEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray. In small bowl, mix 1/3 cup Bisquick™ mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
• In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.
• Bake 25 to 30 minutes or until golden brown. Store tightly covered.