GLUTEN-FREE CINNAMON CRUMBLE COFFEE CAKE RECIPE
Ordinary coffee cake can be dense, dry & bland, so we went to work in the Bakehouse kitchen to bring you a gluten-free coffee cake you’ll want to eat at all times of the day.
Our cinnamon crumble coffee cake recipe is so fluffy, moist & flavorful, thanks to a zero-step crumble topping [The Toasted Oat soft granola!] & Birch Benders pancake mix.
Recipe inspired by Caroline’s Keto Kitchen.
Cinnamon Crumble Coffee Cake
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
- 2/3 cup sugar [option to sub coconut sugar]
- 1 tsp. baking powder
- 2 tbsp. cinnamon
- 10 oz. Birch Benders pancake mix [your choice]
- 5 large cage-free eggs
- 1/2 cup salted butter, softened [option to sub coconut oil]
- 2/3 cup sour cream
- 1 cup almond milk [sweetened or vanilla option]
- 1 tbsp. vanilla
- 10 oz. Macadamia Chunk soft granola [option to sub any other flavor]
Preheat oven to 350 degrees Fahrenheit.
Mix together sugar, baking powder, cinnamon, Birch Benders pancake mix, eggs, butter, sour cream, almond milk & vanilla. Set aside.
Grease 9-inch by 13-inch baking dish with coconut oil, butter or any oil spray.
Pour about half of the batter into the pan.
Evenly sprinkle about 1 cup of Macadamia Chunk soft granola on top of batter.
Pour the remaining batter on top of the granola.
Pour 1/2 cup granola on top of the batter. Set remaining granola aside. [About 1 cup should be left.]
Bake for 20 minutes.
Remove from oven & sprinkle remaining 1 cup granola on top. Place back into oven for 20-25 minutes, until a toothpick comes out clean. [Total cooking time is 40-45 minutes.]
Remove from oven & let cool before serving. Pairs well with a morning cup of coffee!
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