Gluten Free Cinnamon Roll Coffee Cake
Ingredients
The Coffee Cake Batter
-
1½
cups
gluten-free flour blend or all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
a pinch
fine salt
-
¾
cup
plain Greek yogurt
-
2
large
eggs
-
½
cup
granulated or cane sugar
-
½
cup
milk of choice
-
2
teaspoons
pure vanilla extract
The Cinnamon Roll Filling
-
⅔
cup
brown sugar
-
1½
tablespoons
ground cinnamon
-
5
tablespoons
unsalted butter, melted
-
⅓
cup
chopped pecans
The Glaze
-
¼
cup
powdered sugar
-
1–2
teaspoons
milk of choice
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan with nonstick spray.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the wet ingredients: yogurt, eggs, sugar, milk, and vanilla, then combine with the dry ingredients to form a thick batter.
- Pour half of the batter into the prepared pan and spread evenly.
- For the filling, mix brown sugar, cinnamon, and melted butter in a small bowl.
- Spread a little more than half of the filling over the batter in the pan, then sprinkle pecans on top.
- Pour the remaining batter over the filling and pecans, smoothing it out.
- Add the rest of the filling in a swirl pattern on top of the batter.
- Bake for about 35 minutes until a toothpick comes out clean.
- Let the cake cool slightly before removing from the pan and cutting into 8 slices.
- Prepare the glaze by mixing powdered sugar and milk, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
8 servings
Calories
357
Total fat
11g
Total carbohydrates
55g
Total protein
6g
Sodium
349mg
Cholesterol
59mg
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