Description
A warm, buttery coffee cake infused with aromatic cinnamon, perfect for gluten-free indulgence.
Ingredients
Scale
- 1 cup almond flour
- 1 cup oat flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped nuts (optional)
- 1/4 cup cold butter, cubed (for streusel topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine almond flour, oat flour, sugar, baking powder, baking soda, salt, and cinnamon; whisk thoroughly.
- Cream together the softened butter and sugar until light and fluffy, then add the eggs one at a time, incorporating fully.
- Stir in the vanilla extract, then gradually add the dry ingredients, mixing until just combined.
- Pour half of the batter into the prepared pan, spread evenly, and sprinkle half of the brown sugar and optional nuts over it.
- Add the remaining batter on top and smooth the surface, then finish with the rest of the brown sugar and a dusting of cinnamon.
- Combine cold butter with flour and sugar for the streusel topping, then sprinkle it over the batter.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature.
Notes
For a lighter cake, avoid overmixing the batter. This recipe can be customized by replacing nuts or reducing calories with applesauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gluten-free, coffee cake, cinnamon cake, dessert, baking