Description
A moist, dense, and rustic gluten-free coffee cake studded with tart apples and topped with a crunchy cinnamon streusel. Perfect for fall brunches and made with simple ingredients.
Ingredients
Scale
- 2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 cup (200g) Granulated Sugar
- 1/2 cup (115g) Unsalted Butter, softened
- 2 large Eggs, room temperature
- 1/2 cup (120g) Full-fat Plain Greek Yogurt
- 1/2 cup (120ml) Full-fat Buttermilk
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 large Granny Smith Apples, peeled and diced
- 2 large Honeycrisp Apples, peeled and diced
- 1 tablespoon Lemon Juice
- 1/2 cup (60g) Gluten-Free Flour (for streusel)
- 1/2 cup (100g) Dark Brown Sugar, packed (for streusel)
- 1/4 cup (55g) Unsalted Butter, melted (for streusel)
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- Pinch of Salt (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or non-stick spray; lining with parchment paper is optional but recommended.
- In a small bowl, combine gluten-free flour, brown sugar, cinnamon, nutmeg, and salt for the streusel. Pour in melted butter and mix with a fork until the mixture resembles coarse, wet sand. Set aside.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Ensure there are no lumps.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in Greek yogurt and buttermilk until just combined.
- Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. Do not overmix.
- Toss diced apples with lemon juice, then gently fold them into the batter.
- Spread the batter into the prepared pan. Sprinkle the streusel topping evenly over the top and press it down slightly to adhere.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Ensure all ingredients are at room temperature for best texture. Use tart apples like Granny Smith to prevent mushiness. The cake improves overnight and can be stored at room temperature for 2 days or frozen for up to 3 months. If your flour blend does not contain xanthan gum, add 1 teaspoon separately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: gluten-free, coffee cake, apple cinnamon, fall baking, brunch, gluten-free dessert, apple recipe, streusel