You can thank my daughter-in-law for this recipe, because this was Allie’s idea. If you make this with the gluten-free flour blend posted on our website, you’ll have a stellar breakfast treat you can share with anyone, gluten-free or not.
Preheat your oven to 350°F. Grease a 13” x 9” baking pan.
For the topping, combine in a small bowl and mix with a fork or electric hand mixer:
- 4 Tbsp. unsalted butter (softened)
- 3/4 cup brown sugar
- ¼ cup gluten-free flour
- ½ tsp. cinnamon
- ¼ tsp. salt
(If you love nuts, you can also add ½ cup chopped walnuts.)
Peel 2 medium apples, cut them into quarters, and cut away the core. Cut each quarter in half lengthwise, then slice the apple pieces into roughly 1/8”slices. Set aside.
Beat 30 seconds in a separate bowl with an electric mixer:
½ cup unsalted butter (1 stick, softened at room temperature for roughly 30 minutes)
2/3 cup sugar
Beat on medium speed for 4 minutes or until light and fluffy.
- 2 eggs
- 1 tsp. vanilla extract
Beat until incorporated.
In a small bowl, whisk together:
- 2 cups gluten-free flour (without xanthan gum)
- 1-1/2 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. nutmeg (optional, but I love the flavor it adds)
- ¾ tsp. xanthan gum (omit if your flour blend includes xanthan gum)
- ½ tsp. baking soda
- ½ tsp. salt
1 cup sour cream or Greek yogurt
Add roughly 1/3 of your dry mixture (flour and other dry ingredients blended above) to the butter/egg mixture and mix to combine. Add roughly half of the sour cream or yogurt and mix to combine. Continue alternating between your dry ingredients and your sour cream or yogurt, blending after each addition. You will start and end with the dry ingredients (dry – wet – dry – wet – dry).
Fold or lightly stir the chopped apples into the batter. Spread the batter into the prepared pan. Sprinkle with the topping.
Bake at 350°F for 35 minutes or until coffeecake springs back when gently touched with fingertip or a toothpick inserted in the center comes out clean.
Cool on a wire rack. Enjoy!