Crumb Coffee Cake {gluten free}
When I think of coffee cake, I think of cinnamon and streusel. This crumb coffee cake has it all, and it’s gluten free! What makes this cake so easy is that you use Gluten Free Muffin mix for the “cake batter!” King Arthur Gluten Free Muffin Mix is literally the absolute best muffin mix I’ve ever had (even better than my favorite gluten-containing ones when I could eat gluten). There’s something special about this muffin mix, so I thought it would make a great cake base for a crumb coffee cake, and I was right!
My hubby and bonus kids eat this stuff like it’s going out of style, and I couldn’t be happier about it! It has all of the right flavors and textures, and to be honest, I don’t think the kids know it’s gluten free…they just know it’s delicious!
So let’s talk about how to make this delectable snack cake…
Ingredients:
- King Arthur Gluten Free Muffin Mix (found at your local grocery store or Whole Foods)
- 3 eggs
- 1/3 cup canola oil
- 1 cup milk of your choice (I use unsweetened almond milk)
For the filling:
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted (1/2 stick)
- 1/4 tsp cinnamon
For the crumb topping:
- 1/2 cup gluten free flour (any kind will do)
- 1/2 cup packed brown sugar
- 1/4 cup cold butter, cut into small cubes
Directions:
Preheat oven to 350 degrees
In a large mixing bowl, add muffin mix, eggs, oil, and milk, and stir to combine
Pour half of the batter into an 8×8 or 9×9 greased baking dish
Make the filling by mixing 1/2 cup brown sugar 1/4 tsp cinnamon with 1/4 cup melted butter
Spread the filling over the top of the batter in the baking dish
Top with remaining half of batter
Make the crumb topping by adding flour, brown sugar, and cold butter cubes to a small mixing bowl
Squeeze the butter with your fingertips. The warmth from your fingers will soften the butter to allow it to combine with the flour and brown sugar. Continue squeezing and mixing the topping until it looks crumbly
Add the topping to the baking dish on top of the batter
Bake at 350 degrees for 32-38 minutes
Batter will seem wiggly when it’s done, so you’ll cover the dish with foil and leave it on the counter for an hour to set
After an hour, the cake will be set and you can dig in!
Easy Crumb Coffee Cake {gluten free}
Ingredients
For the Batter
- 1 box King Arthur Gluten Free Muffin Mix Trust me on this one!
- 3 eggs
- 1/3 cup canola oil
- 1 cup milk of your choice I use unsweetened almond milk
For the Filling
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- 1/4 tsp cinnamon
For the Crumb Topping
- 1/2 cup gluten free all purpose flour or baking mix I ue King Arthur, but any brand will work
- 1/2 cup packed brown sugar
- 1/4 cup cold butter, cut into small cubes
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, add muffin mix, eggs, oil, and milk, and stir to combine
- Pour half of the batter into an 8×8 or 9×9 greased baking dish
- Make the filling by mixing 1/2 cup brown sugar and 1/4 tsp cinnamon with 1/4 cup melted butter
- Spread the filling over the top of the batter in the baking dish
- Top with remaining half of batter
- Make the crumb topping by adding flour, brown sugar, and cold butter cubes to a small mixing bowl
- Squeeze the butter with your fingertips. The warmth from your fingers will soften the butter to allow it to combine with the flour and brown sugar. Continue squeezing and mixing the topping until it looks crumbly (pic below)
- Add the topping to the baking dish on top of the batter
- Bake at 350 degrees for 32-38 minutes
- Batter will seem wiggly when it's done, so you'll cover the dish with foil and leave it on the counter for an hour to set
- After an hour, the cake will be set and you can dig in!
Nutrition
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