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Cinnamon Coffee Cake

The name and picture just do not do this coffee cake justice. We thought about calling it, “Heaven in a Pan,” but thought that might be too much. This Cinnamon Coffee Cake is great for entertaining, brunch, holidays or just for you. We hope you enjoy it as much as we do.

It is comfort food redefined and amazingly delicious. It is an easy recipe to make ahead of time and refrigerate until needed.

 

Print Recipe
Cinnamon Coffee Cake
Grab a cup of coffee and a slice of this coffee cake for the perfect start or finish to your day.
Cinnamon Coffee Cake
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Course Breakfast, Brunch
Cuisine American
Prep Time 25 minutes
Cook Time 25-30 minutes
Passive Time 25 minutes
Servings
servings
Ingredients
Filling
Topping
Icing
Course Breakfast, Brunch
Cuisine American
Prep Time 25 minutes
Cook Time 25-30 minutes
Passive Time 25 minutes
Servings
servings
Ingredients
Filling
Topping
Icing
Cinnamon Coffee Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spray an 11x7 pan with cooking spray.
  2. In a large measuring cup, combine eggs, vanilla, yogurt, and vinegar. Stir well to combine.
  3. In a stand mixer, combine gf flour, xanthan gum(if needed), milk powder, baking soda, baking powder and salt.
  4. Mix on low speed until well combined.
  5. On low speed, add liquid ingredients to the stand mixer. Blend on low until combined.
  6. Add yeast to mixture and blend on low until combined. Raise speed to medium high and blend until smooth. Mixture will be very loose.
  7. Pour dough out onto a gluten free flour covered counter or pastry board. Sprinkle the top of dough with flour and gently fold in half. Do this three more times.
  8. Divide the dough into three equal pieces. Cover dough with a towel until needed.
  9. Melt butter for the filling, add brown sugar and cinnamon to it. Stir until well combined.
  10. Take one piece of dough, place in pan and pat until there is an even layer that covers the bottom of the pan.
  11. Spoon half of the filling onto the first layer of dough. Spread out until even.
  12. On a silpat, parchment paper or plastic wrap, pat out the second piece of dough until it is roughly the size of the pan. Invert it on to the pan on top of the filling. Spread out as needed. Do not worry if it is not perfect.
  13. Spoon the rest of the filling on to the second layer of dough. Spread until even.
  14. Pat out the third piece of dough and invert on top of the second layer of filling.
  15. Combine ingredients for topping, mixing well with a fork. With your fingers break up into small pieces and drop on top of the coffee cake. Cover the cake as completely or as sparsely as you desire.
  16. If preparing coffee cake ahead of time, after adding topping to cake, cover tightly with plastic wrap and refrigerate until needed. Remove from fridge, remove plastic wrap and cover with parchment paper. Allow to come to room temperature and then allow 20 minutes for dough to rise. Complete as directed.
  17. Cover top of the coffee cake with parchment paper and gently press down. Set in a warm place for 20 minutes to allow dough to rise. Remove parchment paper before baking.
  18. Bake on the middle rack, in a 350 degree oven for 25 minutes or until the top of the coffee cake is just lightly golden. Do not over bake. Crack the oven door, turn off oven and let cake cool inside oven for 5 minutes.
  19. Prepare icing by combining ingredients and beat on low speed until combined. Once combined, beat on medium high until icing is smooth.
  20. Remove coffee cake from oven and immediately pour icing on top. Spread icing out until even.
  21. Allow coffee cake to cool for another 10 minutes before slicing.
Recipe Notes

cinnamon-coffee-cake-#glutenfree

If your gluten free flour mix does not contain xanthan gum, add 1 teaspoon of xanthan gum to your flour mix.

This Cinnamon Coffee Cake recipe is gluten free and vegetarian.

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