This super easy and delicious Gluten-Free Cinnamon Nut Coffee Cake takes about 10 minutes to create, 30 minutes to bake, and serves three teenage boys… or probably six to eight ‘regular’ people.
Cake Ingredients
- 4 T melted butter
- 3 eggs
- ¾ C white sugar
- ¾ C white rice flour
- ¾ C tapioca flour
- ½ C potato starch
- ½ C cornstarch
- 3 t baking powder
- ½ t xanthan gum
- ½ C milk
Swirl and Topping Ingredients
- 2 T melted butter
- 3/4 C chopped nuts (walnuts or pecans)
- 1/3 C brown sugar
- 1 T cornstarch
- 1 t cinnamon
Preheat oven to 350 degrees.
Cake Batter: Mix melted butter, eggs, and sugar until smooth. Whisk together all dry in a separate bowl and then add to butter mixture all at once. Mix until combined. Finally, gradually add milk while mixing until thoroughly combined. Pour into greased 9 x 13 glass baking dish.
Swirl and Topping: Mix 2 T of melted butter, brown sugar, cinnamon, nuts, and cornstarch. Sprinkle half of the mixture over the cake batter. Use a fork or knife to swirl it into the cake batter. Sprinkle the rest of the mixture on top.
Bake your Gluten-Free Cinnamon Nut Coffee Cake at 350 degrees for 26 – 28 min or until edges start to brown and a toothpick inserted in the center comes out clean.
Enjoy!
P.S. Looking for another breakfast treat? Try my recipe for Gluten-Free Cinnamon Rolls.
Recipe originally published on this website in April, 2020. Photo has been updated. Method and ingredients also updated slightly.