Everyone needs a great coffee cake recipe – even if you follow a gluten-free diet! The yellow cake layer is moist and tender and topped with the perfect amount of cinnamon streusel crumb topping. It's quick and easy to pull together requiring only 10 minutes of prep time.
Preheat the oven to 350 degrees F. Prepare the 9-inch baking pan with non-stick cooking spray and optionally a piece of parchment paper.
In a medium bowl, mix crumb topping ingredients together until crumbly; set aside.
In a large bowl, mix cake ingredients until blended. Spread evenly into the prepared pan. Sprinkle with streusel topping. Lightly press topping onto the batter.
Bake 30-35 minutes or until golden brown. The center of the cake should be set and will not jiggle when lightly shaken and a toothpick inserted into the center of the cake comes out clean.
If you are using a gluten-free all-purpose flour without xanthan gum already added, add 1/4 tsp of xanthan gum per cup of flour for both the crumb topping and the cake batter. Xanthan gum provides elasticity and stickiness to the batter and gives the cake structure in the place of gluten. Most gluten-free all-purpose flours, like Bob’s Red Mill, already contain xanthan gum, so you may not need to purchase it separately.
Brown Sugar is naturally more moist than white sugar due to the molasses in it. It also creates a softer, more moist cake with a darker finished color.
Milk helps keep the cake moist. Changing to buttermilk, nut milk, soy milk, coconut milk, or water will all work but will change the texture of the cake.
Apple Sauce added to the batter helps the cake retain a little extra moisture. I use unsweetened applesauce.
For standard-sized muffins, line a muffin tin with liners. Scoop batter evenly between the wells and add crumb topping. Bake 17 to 20 min or until the muffins are set. The center of the muffin should not jiggle when lightly shaken and a toothpick inserted into the center of the muffin comes out clean. Yields: about 12 muffins