Snowy Day Cinnamon Drift (Print Version)
Gluten-free cinnamon coffee cake with a tender crumb and warm spices, perfect for chilly days.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1 cup plain Greek yogurt or sour cream
→ Cinnamon Swirl
10 - 1/3 cup packed brown sugar
11 - 2 teaspoons ground cinnamon
→ Topping
12 - 1/2 cup gluten-free rolled oats
13 - 2 tablespoons brown sugar
14 - 2 tablespoons melted unsalted butter
15 - 1/2 teaspoon ground cinnamon
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Grease an 8x8-inch square baking pan and line with parchment paper.
02 - Whisk together gluten-free flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
04 - Mix in Greek yogurt until completely smooth and incorporated.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain tender texture.
06 - Combine brown sugar and cinnamon in a small bowl for the swirl filling.
07 - Spread half the batter into the prepared pan. Sprinkle evenly with cinnamon-sugar mixture. Dollop remaining batter on top and gently spread to cover.
08 - Mix oats, brown sugar, melted butter, and cinnamon in a separate small bowl. Sprinkle evenly over the batter.
09 - Bake for 38-42 minutes until a toothpick inserted in the center comes out clean.
10 - Cool in the pan for 15 minutes, then lift out using parchment paper and cool completely on a wire rack. Slice into squares and serve.
# Expert Advice:
01 -
- The texture is incredibly tender thanks to Greek yogurt, which keeps even gluten free baking moist and soft
- That cinnamon ribbon running through the middle creates pockets of spice in every single bite
- The oat topping adds a satisfying crunch that contrasts beautifully with the tender cake beneath
02 -
- Overmixing gluten free batter can make the final texture tough and rubbery
- Letting the cake cool completely before slicing keeps the tender structure intact
- Certified gluten free oats are essential since regular oats are often cross contaminated
03 -
- Room temperature ingredients blend more easily and create a more uniform texture
- Use a light hand when spreading the second layer of batter to avoid disturbing the cinnamon swirl too much