Cinnamon Coffee Cake {Gluten Free}

by Katie on October 3, 2012

This coffee cake is amazing! We’re talking…you wouldn’t know it’s a gluten free coffee cake kind of good here. Seriously.

In my 8 months of eating GF, I have found three kinds of gluten free goodies.

1. The good for gluten free baked good.
2. The dry, grainy, not worth the calories gluten free baked good.
3. And the GREAT baked good, that, oh by the way, happens to be sans gluten.

A month or so ago I picked up a GF Betty Crocker yellow cake mix and decided to doctor it up into a coffee cake. One of my favorite coffee cakes begin with a yellow cake mix, so I had a feeling I could make it work. I added vanilla pudding mix and sour cream to keep it moist, because, the downfall to most GF treats is the dry texture. The pudding mix really did the trick – on day 3 it was still just as moist as when it was freshly baked.

Gluten Free Cinnamon Coffee Cake

Money saving tip: Always check discount stores for gluten free products.  I found this cake mix at Big Lots for just $2 (normally $5).  I was able to make this whole coffee cake for about $3.50…that’s just under $.30 a serving!  Considering the price of gluten free food – that’s a deal and a half!

Cinnamon Coffee Cake {Gluten Free}

Ingredients

  • Cake:
  • 1 Betty Crocker GF Yellow Cake Mix
  • 1/2 package instant vanilla pudding
  • 1 stick butter, softened
  • 2/3 cup water
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 Tablespoon sour cream
  • Cinnamon Filling:
  • 1/2 cup brown sugar
  • 2 teaspoon cinnamon
  • 2 tablespoon butter softened

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine all of the cake ingredients and mix until well combined.
  3. In a small bowl mix the brown sugar and cinnamon. Don't add in butter yet!!
  4. Grease an 8x8 baking dish and add 1/2 of the cake batter to the pan. Sprinkle with 1/2 of the brown sugar and cinnamon mixture and then top with the remaining batter.
  5. Mix the 2 tablespoons of softened butter into the remaining brown sugar and cinnamon mixture. Drop onto the top of the cake. Bake 35-40 minutes.
http://www.cuttingbackkitchen.com/2012/10/03/cinnamon-coffee-cake-gluten-free/

Linked to: Frugal Friday

{ 13 comments… read them below or add one }

Misty October 4, 2012 at 4:58 pm

Hmmm, my family (and I) REALLY enjoy your mama’s coffee cake recipe. Dana’s coffee cake is delicous, but this sounds super easy and yummy too. I may have a yellow cake mix here, so I may just have to whip this up this weekend. It looks delicious!

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Katie October 5, 2012 at 8:48 am

The GF cake mix is only an 8×8 mix…so your would have to double all of the other ingredients since your cake mix would be double the size. I love mom’s coffee cake, but this is a little different and delicious as well…enjoy :)

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mom October 4, 2012 at 10:08 pm

Sounds yummy:)) Is it also soy free?

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Katie October 5, 2012 at 8:23 am

I don’t think the cake mix contained soy, but I don’t have my pkg anymore. But, I think the pudding did…but maybe they all don’t. If they do you could leave it out and add a little more sour cream. You should be able to adapt it pretty easily.

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Leslie Merry November 24, 2012 at 3:10 pm

Would love to try this recipe but don’t have any sour cream on hand. I wonder if plain greek yogurt would work as a substitute.

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Katie November 28, 2012 at 10:58 am

Leslie, I think greek yogurt would be a great substitute (and a healthier one)!

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Denise Shafer December 12, 2012 at 11:58 am

Just wanted to share with you that I made this cake last night to bring to work. When I first got diagnosed with celiacs disease and it was someone’s birthday, I would still bake non GF cakes for them, however, I finally decided if I was going to bake them then I should be able to eat them..:) Well, this one was a huge hit. Everyone loved it and even said it was better than what you would get at Starbuck’s! So thanks for sharing the recipe. I have always been a huge baker and am finally getting on track in being able to feel more comfortable baking GF. Finding recipes like yours and experimenting, makes it so much easier.

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Katie December 12, 2012 at 3:04 pm

Hi Denise! Thank you so much for taking the time to come back and leave me a comment on how the cake went over…I appreciate it so much. I SO agree that if you are going to bake then you might as well bake things that you can enjoy as well. It’s so hard to pass on gluten filled goodies…and really gluten free can taste great when you find good recipes. I will keep posting gluten free treats when I come up with good ones so make sure you keep checking back!

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Jeanna December 13, 2012 at 1:43 pm

Is it a small or large package of pudding? I am in charge of the sweet yummies for Christmas brunch, and I happen to have all of these ingredients! Our holiday meals are becoming more and more complicated (a gluten free, a dairy free, a nut allergy, a weight watcher, an onion family allergy, and me….I love food!) so it is nice to have this option!

Just out of curiosity, have you ever seen a gluten free sourdough starter like Herman of the 70′s? I have a gluten full one I am feeding right now, and I wondered if there was an option for my neice…

Thank you!

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Katie December 13, 2012 at 8:50 pm

Hi Jeanna! It is 1/2 of a small package of pudding – I will go back and edit the recipe to make it clearer :)

I totally understand the complications with food allergies. We have the same issues in my family and it’s difficult to find something that everyone can have!! I hope this recipe helps you out.

I have no idea about the sourdough starter. I haven’t ventured into GF bread making yet :)

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Samantha December 22, 2013 at 3:29 pm

This looks like a good Christmas morning brunch item! Do you have any ideas about a good sub for the sour cream to make it dairy free? Maybe coconut cream or coconut butter? Applesauce?

Thanks! Samantha

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Katie December 23, 2013 at 12:08 am

Hi Samantha! It would make an awesome treat on Christmas morning. I only added the sour cream to keep it moist, but the cake would taste great/bake great without it – it’s not an essential ingredient. If you have it on hand you could use coconut cream or a coconut yogurt, but again…not a must! I hope you enjoy it!!

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Samantha December 23, 2013 at 7:42 pm

Thanks Katie!

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