Looking for a tasty gluten-free coffee cake recipe? Here is one from the pages of The Cake Doctor Bakes Gluten-free.
For the cinnamon streusel
- 1/3 C lightly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/3 C finely chopped pecans – optional
For cinnamon sugar
Stir 1 tablespoon of ground cinnamon into 1/4 C granulated sugar.
For the cake
- Vegetable oil spray for misting the pan
- 1 tablespoon cinnamon sugar for dusting the pan
- 1 package 15 oz yellow gluten-free cake mix
- 1/4 C (half of a 3.4 oz package) vanilla instant pudding mix
- 1 C milk
- 1/2 C vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
For the glaze
- 1/3 C confectioners’ sugar, sifted
- 1-2 tablespoons milk
- Dash of pure vanilla extract
Make the cinnamon streusel.
Place the brown sugar, cinnamon, and pecans, if using, in a small mixing bowl and stir to mix. Set mixture aside.
Make the cake.
Preheat the oven to 350 degrees F.
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess, and set pan aside.
Place the cake mix, pudding mix, 1 cup of milk, and the oil, eggs, and 2 teaspoons of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds.
Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again, if needed.
Pour the batter into a 4-cup liquid measuring cup. You should have about 4 cups batter.
Pour 1 1/3 cups of batter into the prepared Bundt pan, smooth the top, and sprinkle half of the streusel mixture over the top.
Pour another 1 1/3 cups batter over the top of the streusel, smoothing the top. Sprinkle the remaining streusel over the top.
Then pour the remaining batter over the streusel, smoothing the top.
Place pan in the oven.
Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35-40 minutes.
Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes.
Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 15-20 minutes longer.
Make the glaze.
Place the confectioners’ sugar, milk, and the dash of vanilla in a small mixing bowl and whisk until the glaze is smooth.
Transfer the cake to a serving plate. Spoon the glaze over the top of the cake.
Let me know if you make this. I’d love to hear what you thought of it.
I wish you well.
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