Recipe: Gluten Free Coffee Cake

Crumb Topping:

8 Tablespoons butter melted

¼ cup sugar

¼ cup brown sugar

1 cup gluten free baking flour (cup for cup)


1 ¾ cup gluten free flour (cup for cup)

2 tablespoons corn starch

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon cinnamon

⅓ cup canola oil

½ cup unsweetened applesauce

½ cup fat free Greek yogurt

2 eggs at room temperature

½ cup sugar

Preheat oven to 350 degrees, line 8X8 square pan with parchment paper and set aside. For the crumb topping, combine melted butter, sugars, and flour mixing to combine. Place bowl in the refrigerator to chill about 30 minutes, or until firm. For the cake, combine flour, cornstarch, baking powder, baking soda, salt and cinnamon and set aside. In a large bowl combine eggs, oil, applesauce and yogurt and beat until well combined, add eggs and sugar and continue to beat until well combined. Add the dry ingredients to wet ingredients and mix on high speed until well combined. Pour batter into prepared pan, remove the chilled topping and break into pieces. Put pieces evenly on top of batter. Place pan in center of preheated oven and bake for 50-55 minutes or until firm and golden brown.