Caramel Apple Cinnamon Roll Coffee Cake {Gluten Free Adaptions}

by Katie on May 9, 2013

I made this delicious breakfast coffee cake when I was in search of recipes for my sister’s baby shower. I wanted to do an A, B, C theme for the pastries, but only had a B and C. So, the search was on.

I finally settled on this Caramel Apple Cinnamon Roll Coffee Cake and just shortened the name to Apple Coffee Cake to fit my theme. And this recipe makes TWO coffee cakes!  Isn’t that awesome?

One for you and one for a friend or neighbor?

or if you are feeling stingy…

One for you and one for your freezer?

Caramel Apple Cinnamon Coffee Cake {Gluten Free Adaption} - The Cutting Back Kitchen

I halved the recipe and made one cake regular and one gluten free by using Better Batter Gluten Free Flour.

(For the record: I’m only plugging Better Batter because I genuinely love their flour, and it makes this GF girl feel like she can eat normal baked goods again.  They have absolutely no idea who I am.)

The gluten free cake was absolutely wonderful! I could not believe it was gluten free!  Even after a few days it was all dried out (which is a common pitfall of GF baked goods).  It had excellent flavor and I think the icing was the best part!!!

Caramel Apple Cinnamon Coffee Cake {Gluten Free} - The Cutting Back Kitchen

Caramel Apple Cinnamon Roll Coffee Cake {Gluten Free Adaptions}

Yield: 16 servings


  • Coffee Cake
  • 3 cup all purpose flour (use GF flour to make it GF)
  • 1 cup granulated sugar
  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup skim milk
  • 3 eggs
  • 1 tsp vanilla extract
  • Filling
  • 3/4 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 Tbsp cinnamon
  • 1 1/2 cup peeled, diced apples
  • Icing
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 4 Tbsp milk
  • 2 cup powdered sugar


  1. Preheat oven to 350 degrees.
  2. Grease two 9inch round cake pans with baking spray and line bottom with parchment paper. In the bowl of a mixer - blend flour, sugar, salt, baking powder, baking soda, milk, eggs, and vanilla until fully combined. Divide batter evenly between the two cake pans.
  3. In same mixing bowl (no need to rinse it out), make the filling. Beat the butter with the brown sugar, cinnamon until fully combined. Fold in apples. Drop by the spoonful onto the cake batter, dividing evenly between two cake pans. Spread with a knife to smooth tops and swirl slightly.
  4. Bake cakes for about 30 minutes. Remove from oven and cool in pans 10 minutes. Remove from pans and cool on serving plate.
  5. To make the icing, melt the butter in a small saucepan over medium heat. Whisk in brown sugar and bring to a boil. Whisk for one minute, then add milk. Bring back up to a boil, remove from heat. Whisk in powdered sugar and pour the icing immediately over warm cakes.
  6. Enjoy the cakes warm or at room temperature! I enjoyed heating the leftover cake in the microwave - it made the icing all warm and gooey!


To make this cake gluten free the only adaption I made was using gluten free flour (I like to use Better Batter).

Recipe slightly adapted from: Shugary Sweets

{ 1 comment… read it below or add one }

Kate May 10, 2013 at 2:49 pm

Ohhh, thanks for posting! I was looking forward to these recipes since you mentioned them in the other post. I will be trying this one out soon! Looks so good!


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