Coffee Cake

Gluten Free Coffee Cake

Feat. Bob’s Red Mill

Ingredients:

Cake

• ½ cup (1 stick) softened butter

• ½ cup light brown sugar, lightly packed

• 1 cup granulated sugar

• 3 large eggs

• 2 tsp vanilla extract

• 1 cup dairy/non-dairy milk of choice

• 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 2 tsp baking powder

• ½ tsp kosher salt

Crumble

• ¾ cup (1.5 sticks) softened butter

• 1 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 1 cup light brown sugar, lightly packed

• 2 tsp cinnamon

• ½ tsp kosher salt

Cinnamon Center

• ¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• ¼ cup light brown sugar, lightly packed

• 2 tsp cinnamon

Garnish

• 2 Tbsp confectioners sugar

Preheat the oven to 350F.

In a large mixing bowl, cream together the wet ingredients for the cake. Gradually add in the dry ingredients and reserve for later. The batter should be smooth and silky.

In another bowl, combine the ingredients for the crumble. The texture should be reminiscent of kinetic sand. Reserve for later.

In one last bowl, combine the ingredients for the cinnamon center and reserve.

In a greased cake pan, add half of the cake batter. Pour the cinnamon center layer on top, and then add the remaining cake batter. Try and be as even as possible. Lastly, gratuitously add the crumble, completely covering the cake layers.

Bake at 350F for 40 minutes. Let the cake cool for several minutes before finishing with a thin layer of confectioners sugar. Enjoy!