How to make gluten-free coffee cake

Have you ever wanted a cake for breakfast? Well, coffee cake is a classic recipe for sweet breakfast foods. Coffee cake is extremely nostalgic for my family, but after becoming gluten-free we had to find a recipe that works with non-wheat flour. Luckily Audrey from Mama Knows Gluten Free has a gluten-free recipe.

For this recipe, you will have to make three different parts, the cake itself, the filling, and the topping.

The ingredients for the cake are;

• Buttermilk made from 2 ½ tablespoons of white vinegar and 2 ½ cups of milk
• 3 ¾ of gluten-free flour. Make sure it has xantham gum in it.
• 3 teaspoons of baking powder
• ¼ teaspoon of salt
• 1 cup of granulated sugar
• ½ cup of packed brown sugar
• 1 cup of melted butter
• 3 eggs
• 1 tablespoon of vanilla extract

1. First, you should preheat the oven to 350 Fahrenheit and grease a 9-inch by 13-inch pan with a gluten-free cooking spray.
2. Then combine the vinegar with the milk in a small measuring bowl or measuring cup to make homemade buttermilk. Set that aside as you make the batter.
3. Start with mixing the flour, baking powder, salt, brown sugar, and granulated sugar in a large bowl with a mixer. 
4. Melt the butter then pour it into the large bowl along with the vanilla extract. Mix them into the dry ingredients.
5. Beat the eggs into the batter, then slowly add the homemade buttermilk in while mixing all the ingredients together. You should know when it’s ready when everything is combined and smooth.

Ingredients for the filling;

• 1 tablespoon of ground cinnamon
• 1 cup of packed brown sugar

1. Simply mix together in a small bowl

Ingredients for the topping;

• 1 ⅓ cups of gluten-free flour 
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• ½ cup melted butter

1. In a medium bowl mix the flour, brown sugar, granulated sugar, and cinnamon. 
2. Melt then mix the butter in the bowl until combined.

Once you finally finish all of this you can assemble your cake;

1. Pour around half of the cake batter into the pan.
2. Sprinkle the filling fully over the batter, make another batch if desired and/or needed.
3. Carefully pour the remaining batter on the filling, making sure not to mix the layers together. Use a spatula to get all of the batter out of the bowl and even out the top layer.
4. Finally, evenly cover the cake with the topping layer.
5. Bake the cake for 30 minutes before covering it with aluminum foil (be careful not to burn yourself doing this)
6. Continue to bake until a toothpick inserted into the center comes out clean. This took another 50 minutes for me but all ovens are different so check often. If it’s taking over 30-40 minutes for the cake to finish baking take the foil off the top.
7. Allow it to cool before serving!