Gluten-Free Cinnamon Swirl Coffee Cake (or muffins)
From Gluten Free Easily
Cinnamon Swirl Coffee Cake
2 ¼ cups gluten-free all-purpose flour mix (I use the basic gluten free King Arthur AP flour)
1 ½ tsp xanthan gum
1 ¼ tsp sea salt
1 tsp baking powder
¾ cup light olive oil (I used vegetable oil)
1 to 1 ¼ cups brown sugar
2 tbsp vanilla extract
3 large eggs
2/3 cup milk (this can be dairy free by using coconut milk)
Cinnamon Swirl Mix for Coating or “Filling”
(I used more then this but I just mixed as needed to my taste. I like it sweet and with lots of cinnamon.)
1 tbsp cinnamon
¼ cup granulated sugar
Preheat oven to 350 degrees Fahrenheit.
Grease pans and then sprinkle with cinnamon-sugar coating, tilting pans again and again until well coated. Set aside.
Either prep as above or I used paper muffin liners and they worked perfectly.
Combine flour, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.
Pour olive oil into large bowl, and slowly mix in sugar and vanilla extract.
Add eggs one at a time, stirring after each addition.
Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.
Lastly gently mix in xanthum gum and let sit for a few minutes.
Spoon or pour a little of the batter into two prepared loaf pans. Sprinkle cinnamon swirl filling over all. (See notes for further directions/variations.) Top with remaining batter.
Bake for about 40 – 45 minutes.
Pour a little batter in each cup. Sprinkle sugar mixture to taste. I used about 1/2 tbsp per muffin. Then top with remaining batter. Sprinkle another coating of the sugar mixture over the top of the muffins and bake until done about 20minutes.
Test for doneness with a toothpick.
*feel free to use whichever all-purpose flour mix you use most often for baking. If you’re not gluten free, you may use regular all-purpose flour and omit the xanthan gum.
Two loaf pans are what the original recipe calls for. Don’t worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6 3/4″ x 3 1/2″ x 2″ loaf pans or 8 1/2″ x 4 1/2″ x 2 5/8″ pans.