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Cinnamon Coffee Cake

This Gluten Free Cinnamon Coffee Cake is a soft and moist dessert with a delightful ribbon of cinnamon sugar, perfect for any coffee lover.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup salted butter, softened Use high-quality butter for best results.
  • 2/3 cup applesauce Can be substituted with mashed bananas for a different flavor.
  • 2 pieces eggs Fresh eggs are recommended.
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 1 cup almond flour Can substitute with another gluten-free flour.
  • 1 1/4 cup oat flour Make oat flour at home by blending rolled oats.
  • 2 tsp baking powder
  • 1/4 tsp salt To balance flavors.
Cinnamon Sugar Filling
  • 2 tbsp salted butter, melted
  • 1 tbsp oat flour
  • 2 tbsp white sugar
  • 1/2 tbsp cinnamon
Crumble Topping
  • 1/4 cup salted butter, slightly softened Room temperature works best.
  • 1/4 cup light brown sugar
  • 1/4 cup almond flour
  • 1/2 cup oat flour
  • 2 tsp cinnamon

Method
 

Preparation
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine the softened butter, applesauce, eggs, sugar, and vanilla extract. Mix until smooth.
  3. Next, add in the almond flour, oat flour, baking powder, and salt. Combine until the batter is smooth.
  4. In a separate bowl, combine the melted butter, oat flour, white sugar, and cinnamon evenly.
  5. For the crumble, add the brown sugar, almond flour, oat flour, and cinnamon to the room temperature butter. It’s best to combine everything with your hands or a fork for the perfect crumble texture. Set this aside.
Baking
  1. Grease or line an 8×8 baking dish. Pour in half of the cake batter and spread it evenly.
  2. Add half of the cinnamon sugar filling on top and swirl it into the batter.
  3. Add the remaining batter and spread it evenly again. Top it off with the leftover cinnamon sugar filling and swirl once more.
  4. Bake for 25 minutes.
  5. After baking, carefully sprinkle the crumble topping on top, gently pressing it into the cake, especially in the middle.
  6. Bake for an additional 18 minutes.
  7. Remove from the oven, let it cool completely, and then cut into squares.

Notes

Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for best enjoyment. Store in an airtight container for 3-4 days at room temperature or up to a week in the fridge.