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Small Batch Coffee Cake

small batch coffee cake with glaze on a wire rack.
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This Small Batch Coffee Cake is similar to your favorite, buttery coffee cake, only this one is created to serve 4 people. A fluffy, tender cake, with a cinnamon swirl, and generous crunchy topping is made in a loaf pan and bakes in under an hour. It's gluten free, can be dairy free, and is perfect to serve at your next brunch party!

Ingredients

Units Scale

For The Cake:

  • 120g gluten free all-purpose flour with xanthan gum (I use Bob's Red Mill)
  • 55g dark brown sugar (1/4 cup lightly packed)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 56g melted butter (slightly cooled)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 61g whole milk (1/4 cup)
  • 1/2 teaspoon white vinegar

For The Cinnamon Swirl:

  • 22g dark brown sugar (2 tablespoons)
  • 1 teaspoon ground cinnamon

For The Crumb Topping:

  • 60g Gluten free all purpose flour (that contains xanthan gum) (1/2 cup)
  • 55g dark brown sugar (1/4 cup)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 56g melted butter (4 tablespoons)

Instructions

  1. Preheat oven to 350°F and line an 8x4 inch loaf pan with parchment paper or grease generously with non-stick cooking spray
  2. In a medium sized mixing bowl. whisk together the flour, brown sugar, baking powder, baking soda, and salt
  3. Next, to the dry ingredients, add in the slightly cooled, melted butter, vanilla extract, egg, milk, and vinegar. Use a wooden spoon to mix until smooth, then set the batter aside
  4. In a small bowl, combine the the dark brown sugar and cinnamon for the cinnamon swirl and set aside
  5. Now, to your prepared loaf pan, use a rubber spatula to spread half of the cake batter on the bottom of the pan, sprinkle the cinnamon swirl over top, then pour over the rest of the cake batter
  6. Finally, in another clean, small bowl, combine the gluten free flour, brown sugar, cinnamon nutmeg, salt, and melted butter. Stir until you get a mixture that resembles wet sand.
  7. Use your fingers to distribute the crumb topping evenly over top of the cake batter.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing, and enjoy!

Notes

  • Flour contains xanthan gum: When using a gluten free all purpose flour, you want it to contain xanthan gum so you get the perfect cake texture. I like to use Bob's Red Mill!
  • Let butter cool slightly: Melt the butter before you mix the rest of the ingredients so it has a little bit of time to cool!
  • Hydrate the flour: Since the cake is gluten free, if you have 10 minutes, let the batter rest to help hydrate the flour!
  • Bake in metal: It's always best to bake with metal pans because the heat circulates better. Glass and ceramic can result in uneven bakes and will take longer than the time listed.
  • Cool before cutting: For the cleanest cuts, let the coffee cake cool completely before slicing it.
  • 4-8 servings: It all depends on how you cut it! If you want generous portions, you can cut the cake into 4 rectangles, or if you want smaller squares, cut the rectangles in half so you have 8 squares.
  • Storing: Keep any leftovers in an airtight container at room temperature for up to 4 days.

Find it online: https://www.coleinthekitchen.com/small-batch-coffee-cake/