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 Recipe
Author: Recipe Idea Shop
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.
Nutrition (may vary depending on ingredients and amounts used)
More Recipes To Try
- Snickerdoodle Coffee Cake (wheat version, no topping)
- Easy Cherry Almond Coffee Cake
- Sour Cream Cinnamon Crumb Coffee Cake
- Wisconsin Kringle
Mariama says
I will save this to try it next week, it looks wonderful! Wishing you a beautiful weekend ahead!