Name: Gluten Free Snickerdoodle Coffee Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups sugar; 2 cups gluten free flour; 1/2 teaspoon salt; 2 teaspoon baking powder; 2 eggs; 1/2 cup melted butter; 1 cup milk or dairy free milk; 1/2 cup chopped pecans; 1/2 cup dried cherries or cranberries; 2 tablespoons melted butter; 2 tablespoons sugar; 1 teaspoon ground cinnamon

Gluten Free Snickerdoodle Coffee Cake. Quick, delicious coffee cake. No one will know it's gluten free.

Gluten Free Snickerdoodle Coffee Cake

This is a quick and easy breakfast cake that everyone loves. Sweet, but not too sweet.

It originally came from one of my favorite basic cookbooks, James Beard's American Cookery. Everyone should have a good, basic cookbook. I highly recommend this one, which is luckily still available in hardcover.

I modified Beard's recipe to be gluten-free and added some fruit and nuts to make it more interesting. If you prefer a regular wheat version, try Snickerdoodle Coffee Cake.

What You Need

You need mixing bowls, a wire whisk or an electric mixer, measuring cups and spoons, and a cake pan. But what you want is some wonderful canisters, lovely dishes to serve your cake on and a terrific coffee maker or espresso machine. Buy better tools than you can really afford and you'll never be sorry.

Ingredients

Cake

2 cups sugar
2 cups gluten free flour
½ teaspoon salt
2 teaspoon baking powder
2 eggs
½ cup melted butter
1 cup milk or dairy free milk

Topping

½ cup chopped pecans
½ cup dried cherries or cranberries
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon ground cinnamon

Instructions

Cake

Preheat the oven to 400F degrees.
Mix sugar, flour, salt, and baking powder.
Melt the butter and add it to the milk to cool it off, and then dump both into the dry ingredients. Mix until smooth.
Pour the batter into 9" x 13" greased pan.

Topping

Mix the topping ingredients separately and sprinkle over the top of the cake. The "topping" will sink to the bottom.
Bake for about 25 minutes until a toothpick inserted comes out clean.
Serve warm or cold.

Alternate Directions

If you prefer the topping to stay on top of the cake and not sink to the bottom, bake the cake for about 10 minutes before putting the topping on.
After sprinkling the topping over the cake, return it to the oven and bake another 15 minutes.

Gluten Free Snickerdoodle Coffee Cake