Sunday, March 30, 2014

Gluten-Free Classic Coffee Cake

Do you love Starbuck's classic coffee cake? You will definitely want to make this for tomorrow's breakfast (or tonight's dessert). This coffee cake was Katie's special request for her birthday this year. I was a bit nervous that the gluten-free version wouldn't quite hit the spot. But it was perfect - just like Starbucks (but gluten-free)… with a moist cake, cinnamon ribbon in the middle, and a thick crumble on top. Happy Birthday, Katie!!!


Gluten-Free Classic Coffee Cake
3/4 cup butter, softened
1 teaspoon salt
1 1/2 cup granulated sugar
1 1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla
3 eggs
3/4 cup yogurt
1 1/4 cup milk
3 3/4 cups gluten-free all-purpose flour
(Wheat all-purpose flour can be used if you don't want this to be gluten-free.)

for the filling…
1 cup brown sugar
1 1/2 tablespoons cinnamon

for the topping… 
2 sticks butter
2 1/4 cups gluten-free all-purpose flour
1 1/2 tablespoons cinnamon
1 3/4 cup brown sugar
1 1/2 tablespoons vanilla
powdered sugar for serving (optional)

Preheat your oven to 350 degrees. Butter a 9-by-13 inch baking dish or spray with non-stick cooking spray. (HINT: You could do only half of the recipe and bake in a square baking dish.)

In a large bowl, use an electric mixer to beat together the butter, salt, sugars, baking powder, and vanilla. Add eggs, one at a time, to the butter mixture, beating between each addition. In a small bowl, whisk together the yogurt and milk. Alternate adding the flour and milk mixture to the batter until completely combined.

In a small bowl, mix up the filling by simply stirring the brown sugar and cinnamon together.

Smooth about half of the batter into the prepared baking dish using a spoon or spatula. Sprinkle the filling over the entire area of batter. Top with remaining batter, smoothing evenly. Use a knife to slightly swirl  the batter. Just run the knife in one direction a few times the length of the dish, then a few times the width of the dish.

Place the baking dish in the oven and set a timer to 50 minutes.

While the coffee cake is beginning to bake, make the topping. In a large bowl, combine all of the topping ingredients with an electric mixer. After about 40 minutes of baking time, Sprinkle the crumble topping all over the coffee cake. Continue baking for 10 to 20 minutes, or until golden and the center is set.

Allow to cool. While you're waiting for the coffee cake to cool slightly, check out some of Katie's previous birthday treat requests…

last year was a Harry Potter themed party
fruit with cream cheese dip is always on Katie's favorites list
snickerdoodles or gluten-free sugar cookies

When the cake has cooled slightly, but is still a bit warm, slice into squares and dust with powdered sugar. Enjoy!

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