Gluten-free flour cornstarch salt baking soda baking powder granulated sugar brown sugar
Ground cinnamon butter eggs milk sour cream vanilla extract
Whisk together the dry ingredients and add the butter. Whisk it in until the mixture looks like sand.
Combine the wet ingredients (except for the milk).
Add the wet ingredients to the dry ingredients and mix until combined.
Stir in the milk until the batter is smooth. Rest the batter for 30 minutes.
Put ⅔ of the rested batter into the pan and spread it out evenly.
Sprinkle on the cinnamon sugar filling so it's an even layer, and spread the remaining cake batter on top.
Smooth the surface and add the crumble topping on top. Bake in the preheated oven for 50-55 minutes.
Let the gluten free coffee cake cool completely before cutting and serving.
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