Coffee Cake

Our Gluten Free Biscuit and Baking Mix makes an quick and easy coffeecake perfect for your next potluck.

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Rating: 5
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Servings 12 - 16servings
Prep Time 15minutes
Cook Time 25minutes
Passive Time 10minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 12 - 16servings
Prep Time 15minutes
Cook Time 25minutes
Passive Time 10minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Oil a 9x9-inch square pan and set aside.
  2. In a medium bowl, combine Bob’s Red Mill Gluten Free Biscuit & Baking Mix, granulated sugar, and melted butter until crumbly. Remove ¾ cup of mixture and set aside in a small bowl.
  3. Add eggs, buttermilk or milk, and vanilla extract to the remaining flour mixture and mix until fluffy and smooth. Transfer batter to the prepared pan and spread evenly.
  4. Add brown sugar, cinnamon, and nuts (if using) to the reserved ¾ cup of flour mixture and mix until crumbly. Sprinkle evenly over the batter.
  5. Bake until a tester inserted in the center comes out clean, about 25 minutes. Let cool at least 10 minutes before serving.
Products Used in this Recipe
Recipe Comments

4 thoughts on “Coffee Cake

  1. Martha C

    I have made this coffee cake four times in the past two months, and will bake two more this weekend (one to give and one to keep). My husband and I love it, as does my niece’s family. I use low-fat buttermilk, and chopped pecans on top. It’s very light but flavorful. I give it 5 stars.

    Reply
    1. recipe specialist

      Hi Christine,
      We have not tried this recipe using this substitution, but if you’d like to try it you may need to adjust or omit the sugar portion of this recipe.

      Reply

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