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Gluten-Free Cinnamon Pecan Streusel Coffee Cake Recipe

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4.4 from 15 reviews

This Gluten-Free Coffee Cake is light, fluffy, and bursting with cinnamon flavor, complemented by a crunchy pecan streusel topping. Perfect for cozy mornings or afternoon treats, this recipe delivers the comforting coffee shop vibe with a tender crumb and a nutty, cinnamon-sugar topping.

Ingredients

Cake Batter

  • 12 Tbsp unsalted butter, softened (1.5 sticks)
  • 1 cup granulated cane sugar
  • 2 large eggs, room temperature
  • 2/3 cup Greek yogurt, room temperature
  • 1 ½ tsp pure vanilla extract
  • 2 cups gluten-free all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp sea salt

Cinnamon Streusel Topping

  • 1 cup raw pecans, chopped
  • ½ cup gluten-free all-purpose flour
  • 4 Tbsp unsalted butter, melted
  • 3 Tbsp brown sugar
  • 1 Tbsp ground cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C) and line an 8” x 8” square baking pan with parchment paper. Alternatively, use a springform pan, 8-inch round cake pan, or a smaller bundt pan. If parchment paper is unavailable, lightly spray the pan with cooking spray.
  2. Make streusel topping: In a small bowl or measuring cup, combine chopped pecans, gluten-free flour, melted butter, brown sugar, ground cinnamon, and a pinch of sea salt. Stir until well combined and set aside.
  3. Cream butter and sugar: Using a stand mixer with the paddle attachment (or an electric hand mixer and a large bowl), cream the softened butter and granulated sugar on medium speed until fluffy and well combined.
  4. Add eggs: Scrape down the bowl sides and add eggs one at a time, mixing on medium speed until each is incorporated entirely.
  5. Add vanilla and yogurt: Mix in the vanilla extract and Greek yogurt until the wet ingredients are thoroughly combined, scraping the bowl sides as needed.
  6. Combine dry ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and sea salt until evenly combined.
  7. Add dry to wet: With the mixer on medium speed, slowly add the dry ingredient mixture to the wet ingredients. Mix just until a thick dough forms; do not overmix.
  8. Layer batter and streusel: Transfer half the batter into the prepared pan and smooth it into an even layer. The batter will be thick; use hands if needed. Sprinkle half of the streusel topping evenly over the batter and press gently.
  9. Add remaining batter and topping: Spread the remaining batter on top, then sprinkle the rest of the streusel topping over it. It is fine if the layers blend together.
  10. Bake first phase: Place the pan on the center rack of the oven and bake for 30 minutes uncovered.
  11. Cover and bake second phase: Carefully cover the cake with foil and bake for an additional 10 to 15 minutes until a toothpick or tester comes out clean. The internal temperature should reach 190 to 200°F (88 to 93°C).
  12. Cool and serve: Allow the coffee cake to cool in the pan for at least 20 minutes before slicing and serving to let it set perfectly.

Notes

  • You can substitute a different gluten-free all-purpose flour blend if desired, ensuring it contains xanthan gum or similar binding agents.
  • Use room temperature eggs and yogurt for a smoother batter and better rise.
  • If you don’t have parchment paper, grease your baking pan thoroughly to prevent sticking.
  • The streusel can be customized with other nuts like walnuts or almonds.
  • Check the cake’s doneness with a thermometer for best results; it should read 190-200°F inside.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat slices gently in the microwave or oven for a warm treat.

Find it online: https://recipeplenty.com/gluten-free-cinnamon-pecan-streusel-coffee-cake-recipe/