Gluten Free Cinnamon-Streusel Coffeecake made with baking mix

By kylaroy7

Ingredients

• streusel
• 2/3 cup King Arthur Gluten-Free All-Purpose Baking Mix*
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 6 tablespoons butter
• Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.
• cake
• 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
• 1/2 cup granulated sugar
• 1/4 cup melted butter or vegetable oil
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1 teaspoon vanilla extract
• Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Details

Servings 9
Preparation time 20mins
Cooking time 56mins
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 350°F. Lightly grease a 9" square pan.
2) To make the streusel: Mix the baking mix, brown sugar, and cinnamon together until evenly blended. Work in the butter until evenly crumbly. Set aside.
3) To make the batter: Whisk the baking mix and sugar together.
4) Whisk the melted butter or oil, eggs, milk or buttermilk, and vanilla together.
5) Add the wet ingredients to the dry ingredients, stirring just until blended.
6) Spread the batter into the prepared pan.
7) Sprinkle the streusel uniformly over the batter, and lightly press some of it into the batter with your fingertips. Pretend you're gently pressing dimples into very soft clay.
8) Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly, 22 to 26 minutes. Remove from the oven, and cool for 15 to 20 minutes before cutting into squares.
9) When completely cool, wrap well and store at room temperature for several days. Freeze for longer storage.
Yield: 9 to 12 servings.

tips from our bakers
To feed a crowd, bake in a 9" x 13" pan, increasing all ingredients by 1 1/2. Bake for 30 to 35 minutes.
To prepare individual coffeecakes, lightly grease a 12-cup muffin pan or line it with lightly greased cupcake papers. Prepare the streusel and cake batter according to directions, and spoon the batter into the prepared muffin cups (a scant quarter cup is all you'll need in each cup). Sprinkle the streusel over the batter, dividing it evenly among the cups. Bake the cakes until a tester inserted into the center of one comes out clean, and the middle springs back when pressed lightly, 18 to 20 minutes. Cool for 10 minutes, then turn out onto a rack. Yield: 12 individual cakes.
For a tasty twist, add 1 cup fresh or frozen blueberries or raspberries to the batter, along with the grated rind of 1 lemon. If the fruit is frozen, add 4 to 5 minutes to the baking time.