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Recipe

Cinnamon Streusel Coffee Cake (Gluten Free)

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Cinnamon Streusel Coffee Cake (Gluten Free)

Gluten free streusel-topped coffee cake? Try our yummy version thanks to Bisquick® Gluten Free mix.

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( 55 Ratings)

55 Ratings

5 Stars 55%

4 Stars 20%

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 40 )

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PREP TIME 10 Min
TOTAL TIME 35 Min
SERVINGS 6

Streusel Topping

1/3: cup Bisquick® Gluten Free mix

1/2: cup packed brown sugar

3/4: teaspoon ground cinnamon

1/4: cup firm butter or margarine

Coffee Cake

1 3/4: cup Bisquick® Gluten Free mix

3: tablespoons granulated sugar

2/3: cup milk or water

1 1/2: teaspoons vanilla

3: eggs

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1 Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray. In small bowl, mix 1/3 cup Bisquick mix,the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
2 In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.
3 Bake 25 to 30 minutes or until golden brown. Store tightly covered.

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 380

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 6g,
Trans Fat 0g),

Cholesterol 130mg;
Sodium 570mg;
Total Carbohydrate 62g

(Dietary Fiber 1g,
Sugars 29g),

Protein 6g;

Percent Daily Value*:

Exchanges:

2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 40 Reviews View All

Posted 1/13/2013 11:36:56 AM REPORT ABUSE Skitzoid_Lady said:

Rating:

Awesome! I added two tablespoons of sour cream to the batter as others suggested. It was perfectly moist! I also added coconut and chopped walnuts to the topping. The scent of this as it was baking zoomed me right back to the 1970's when my mom made this. I'm a happy camper!

This reply was: Helpful Inspiring

Posted 12/22/2012 8:55:07 AM REPORT ABUSE LMECP said:

Rating:

YUM!!! This was the most fabulous thing ever! Like some of the others, I made substitutions - 3-4 tablespoons of agave in place of the sugar, added 2 tablespoons of sour cream and a tablespoon of canola oil. So good! For those new to gluten free baking - adding a little sour cream seems to really offset the gluten free flour twang and makes it taste so much like the "real" thing. I add it to all my baking. One other tip - if the batter tastes gritty (I know you aren't supposed to taste it, but please - I have my entire life) - the cake will be gritty / won't hold together as well. I usually add water until I get the right consistency in the batter. Baking doesn't make it more moist. In this recipe, with the changes above (sour cream and agave in place of sugar) I probably used about what the recipe calls for in terms of the water. GREAT! Make it - you'll love!

This reply was: Helpful Inspiring

Posted 12/19/2012 1:19:28 PM REPORT ABUSE theringalings said:

Rating:

I have tweaked this to make it moister. By doubling the topping, I pour half the batter and put half of the topping down and repeat. This bakes all the way through and looks appetizing with the swirls inside when cut.

This reply was: Helpful Inspiring