Gluten-Free Apple Cinnamon Coffee Cake

This gluten-free apple cinnamon coffee cake has a soft crumb, tender apple pieces, and a crisp cinnamon topping. Sour cream keeps each square moist without making it heavy. There is no coffee in the cake; the name means it pairs well with a cup of coffee. Serve it for breakfast, brunch, or a simple afternoon treat.

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Why I Love This Recipe

Apple and cinnamon make a simple cake feel special. This is the kind of bake I like to set out for a slow weekend breakfast. The crumb topping adds a little crunch, while the apple keeps the middle tender.

• Soft crumb: Sour cream and butter add moisture and richness.
• Apple in every slice: Small apple cubes spread evenly through the batter.
• Simple topping: A quick cinnamon streusel adds texture without frosting.
• Easy to share: One square cake makes nine generous servings.

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What You’ll Need

• Servings: 9
• Prep Time: 25 minutes
• Cook Time: 45–55 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 40 minutes to 1 hour 50 minutes
• Oven Temperature: 350°F (175°C)
• Pan Size: White 8×8-inch square ceramic baking dish with two built-in side handles, both fully visible

Ingredients

• 2 cups (296 g) gluten-free 1:1 baking flour with xanthan gum, divided: 1 1/2 cups (222 g) for the cake and 1/2 cup (74 g) for the topping
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar, divided: 1/4 cup (50 g) for the cake and 1/4 cup (50 g) for the topping
• 7 tablespoons (98 g) unsalted butter, divided: 4 tablespoons (56 g) softened for the cake and 3 tablespoons (42 g) melted for the topping
• 2 large eggs, at room temperature
• 1/2 cup (120 g) full-fat sour cream, at room temperature
• 1/4 cup (60 ml) whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons gluten-free baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon, divided: 1 teaspoon for the cake and 1 teaspoon for the topping
• 1 1/2 cups (180 g) peeled, cored apple cut into small 1/4-inch cubes, from about 2 medium firm apples

Use a gluten-free blend made to replace wheat flour in baking. This recipe needs a blend that already contains xanthan gum. Flour weights vary by brand; the listed weights assume 148 g per cup. If your blend lists a different cup weight, measure by its stated cup weight instead. Single flours such as almond flour or coconut flour will not work as direct swaps.

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Tools You Need

• White 8×8-inch square ceramic baking dish with two built-in side handles, both fully visible
• Parchment paper
• Large and medium glass mixing bowls
• Small glass mixing bowl
• Hand mixer
• Silicone spatula
• Measuring cups and spoons
• Kitchen scale, optional
• Wooden cutting board
• Cooling rack
• Toothpick

How to Make Gluten-Free Apple Cinnamon Coffee Cake

Make the topping first, then mix the batter and bake until the center is set.

Step 1: Prepare the Dish and Topping

Heat the oven to 350°F (175°C).

Line the bottom and two opposite sides of the white 8×8-inch square ceramic baking dish with parchment paper, leaving enough paper to lift out the cooled cake.

Mix 1/2 cup (74 g) gluten-free 1:1 baking flour with xanthan gum, 1/4 cup (50 g) packed light brown sugar, and 1 teaspoon ground cinnamon in a small glass bowl.

Add 3 tablespoons (42 g) melted unsalted butter and mix until small, damp crumbs form.

Set the topping aside.

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Step 2: Mix the Dry Ingredients

Whisk 1 1/2 cups (222 g) gluten-free 1:1 baking flour with xanthan gum, 1 1/2 teaspoons gluten-free baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon in a medium glass bowl.

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Step 3: Make the Wet Mixture

Beat 4 tablespoons (56 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar, and 1/4 cup (50 g) packed light brown sugar in a large glass bowl for 2 minutes, until pale and fluffy.

Beat in 2 large eggs, one at a time.

Mix in 1/2 cup (120 g) full-fat sour cream, 1/4 cup (60 ml) whole milk, and 1 teaspoon vanilla extract until combined.

A slightly curdled look is fine at this stage.

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Step 4: Finish the Batter

Add the full dry mixture from Step 2 to the wet mixture from Step 3.

Mix on low just until no dry flour remains.

Fold in 1 1/2 cups (180 g) peeled, cored apple cut into small 1/4-inch cubes.

Let the batter rest for 10 minutes so the gluten-free flour can absorb moisture.

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Step 5: Add the Topping

Spread all the rested batter evenly in the parchment-lined white 8×8-inch square ceramic baking dish.

Scatter all the streusel from Step 1 over the batter in an even layer.

Press the crumbs very lightly into the surface so they stick.

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Step 6: Bake and Cool

Bake on the middle rack for 45–55 minutes at 350°F (175°C).

Check at 45 minutes; the cake is ready when the center is set and a toothpick comes out without wet batter, though a few moist crumbs are fine.

If the top browns before the center is done, loosely cover the dish with foil for the remaining baking time.

Cool the cake in the dish for 30 minutes before lifting it out with the parchment paper.

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Step 7: Slice and Serve

Cut the cooled cake into 9 square slices.

Place a slice on a white ceramic round plate and serve.

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Why This Recipe Works (Quick Science)

Gluten-free flour does not form the stretchy network found in wheat dough. Xanthan gum helps hold this cake together, while eggs add structure as they bake. The short rest gives the flour time to absorb liquid, which helps reduce a gritty crumb.

Sour cream adds moisture and a little acid. Baking soda reacts with that acid, and baking powder adds more lift. Small apple cubes soften as the cake bakes without creating large wet pockets. The butter in the streusel binds the crumbs before the oven turns their edges crisp.

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Common Mistakes to Avoid

• Using the wrong flour: Choose a gluten-free 1:1 baking blend that includes xanthan gum. Almond flour, coconut flour, and plain rice flour behave differently.
• Packing the flour into the cup: Spoon it into the cup and level it, or use a scale with your brand’s cup weight.
• Using large apple chunks: Keep the apple cubes small so they soften evenly.
• Skipping the batter rest: The flour needs a little time to absorb liquid.
• Pulling the cake out too soon: A browned topping does not mean the center has finished baking. Check the middle for wet batter.
• Slicing straight from the oven: The crumb sets as the cake cools. Give it the full cooling time.

Substitutions and Variations

• Apples: Granny Smith gives a tart bite. Honeycrisp or Braeburn gives a sweeter cake. Use firm apples that hold their shape.
• Sour cream: Plain full-fat Greek yogurt can replace the sour cream in the same amount. The crumb may be a little different.
• Spice: Replace 1/4 teaspoon of the cinnamon in the cake with 1/4 teaspoon ground nutmeg for a gentle spice change.
• Flour blends: Results can vary by brand. Avoid blends designed only for bread or blends without a binder.

What to Serve With Gluten-Free Apple Cinnamon Coffee Cake

• A cup of coffee or plain tea
• Fresh berries for a bright side
• Plain Greek yogurt for a simple brunch plate
• Scrambled eggs for a fuller breakfast

The streusel is sweet enough on its own, so the cake does not need a glaze.

Make-Ahead Tips, Leftovers and Storage

Bake the cake a day ahead and let it cool fully before covering it. Keep it airtight at room temperature for up to 1 day, or refrigerate it for up to 4 days. Refrigeration can firm the crumb, so let a slice sit briefly before serving.

Freeze individually wrapped slices in a sealed freezer container for up to 2 months. Thaw them in the refrigerator overnight. Reheat a slice in the microwave for 10–15 seconds, if desired; the streusel will be softer after reheating.

Macros Information

Estimated per serving, based on 9 slices:

• Calories: 350
• Protein: 4 g
• Carbohydrates: 53 g
• Fat: 14 g
• Saturated Fat: 8 g
• Fiber: 2 g
• Sugar: 25 g
• Sodium: 260 mg

These are estimates and will vary with your flour blend, ingredient brands, and slice size.

Frequently Asked Questions (FAQ)

Q: Does coffee cake contain coffee? A: This cake does not. It gets its name from being served alongside coffee.

Q: Which gluten-free flour should I use? A: Use a 1:1 baking blend that already includes xanthan gum. Check the label, since blends can have different ingredients and cup weights.

Q: Can I use almond flour instead? A: Not as a direct swap. Almond flour changes the fat, moisture, and structure, so it needs a different recipe.

Q: Do I need to peel the apples? A: Peeling gives the softest texture. You can leave the peel on if you like a little more chew, but keep the cubes small.

Q: Why is my batter thick? A: This batter is meant to be thick and spreadable. Gluten-free flour absorbs moisture during the rest. Spread it gently in the dish rather than adding extra milk right away.

Q: Why did the center sink? A: The cake may have been underbaked, or the flour and leavening amounts may have been off. Check for a set center and a toothpick without wet batter before taking it out.

Q: Can I make it in a metal pan? A: Yes, use an 8×8-inch metal pan lined with parchment. Start checking at 35–40 minutes, because it may bake faster than the ceramic dish.

Q: Can I make this cake the night before? A: Yes. Cool it fully and cover it well. The topping will be crispest on the day it is baked.

Q: Can I freeze the cake? A: Yes. Wrap cooled slices well and freeze for up to 2 months. Thaw overnight in the refrigerator.

Q: How do I keep all the ingredients gluten-free? A: Check labels on the flour, baking powder, and other packaged ingredients. Use clean bowls, tools, and a baking dish to avoid flour residue from other baking.

Final Thoughts

This gluten-free apple cinnamon coffee cake brings soft apple-filled crumb and crisp cinnamon topping to the same plate. Give the batter its short rest, check the center before taking it out, and let the cake cool before slicing. Leave a comment with the apple variety you used and how you served it. Happy cooking!