Description
A delightful gluten-free coffee cake with a warm cinnamon flavor, perfect for brunch or afternoon snacks.
Ingredients
Scale
- 1/2 cup salted butter, softened
- 2/3 cup applesauce
- 2 eggs
- 1 cup white sugar
- 2 tsp vanilla extract
- 1 cup almond flour
- 1 1/4 cup oat flour (plus 1 tbsp for the filling)
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp salted butter, melted (for the topping)
- 2 tbsp white sugar (for the topping)
- 1/2 tbsp cinnamon (for the topping)
- 1/4 cup salted butter, slightly softened (room temperature, for the crumble)
- 1/4 cup light brown sugar (for the crumble)
- 1/4 cup almond flour (for the crumble)
- 1/2 cup oat flour (for the crumble)
- 2 tsp cinnamon (for the crumble)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, applesauce, eggs, white sugar, and vanilla extract until smooth.
- Gradually mix in the almond flour, oat flour, baking powder, and salt until you achieve a consistent batter.
- In a separate bowl, combine the melted butter, 1 tablespoon of oat flour, white sugar, and cinnamon for the filling.
- For the crumble, mix the room-temperature butter with brown sugar, almond flour, oat flour, and cinnamon to create a crumbly texture, then set aside.
- Grease or line an 8×8 baking dish with parchment paper. Pour half of the batter into the dish and spread it evenly, followed by half of the cinnamon filling. Swirl gently.
- Add the remaining batter on top and sprinkle the rest of the cinnamon filling, swirling it once more.
- Bake for 25 minutes, then remove and gently press the crumble topping into the cake, focusing on the middle. Bake for an additional 18 minutes.
- Let the cake cool completely before cutting it into squares.
Notes
For a nut-free option, swap almond flour for an appropriate substitute. To make this vegan, use flax eggs and plant-based butter.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: coffee cake, gluten-free, cinnamon, dessert, baking