Our Grand, Low FODMAP Cinnamon Streusel Coffee Cake
If you like to bake (and eat your bounty) then you need a classic Cinnamon Streusel Coffee Cake in your repertoire – and this one is jam-packed with a classic rich, sour cream batter, a ribbon of streusel in the center as well as on top and an optional drizzle of white glaze. Starbucks and your corner bakery have nothing on this baby!
The lactose free sour cream and gluten free flour makes this all possible to enjoy even during your Elimination phase – and it is nut free. Many coffee cakes will include a nut streusel but we wanted to make this accessible to more FODMAPers. (BTW if you are looking for a version with pecans (or walnuts) check the recipe out in my book, The Low-FODMAP Diet Step by Step.
We like making this cake when we are expecting guests (it feeds a crowd) or for a special occasion. Can’t you just see serving this to Mom as part of breakfast-in-bed for Mother’s Day? Of course, we know Dad’s that would be pretty psyched, too on their special day.
What Is Low FODMAP Gluten-Free All-Purpose Flour?
Prepared flour blends abound that work within our low FODMAP diet, but that doesn’t mean they are interchangeable. Not only do the blends vary hugely, which means flavor and texture of your finished baked good will too, but due to their variability their weights will vary as well. This means that 1 cup of one blend will not equal 1 cup of another, weight wise. For best results we do recommend that you use the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour that we recommend. After trying many blends we think it will give you the results you are looking for. If you decide to branch out and try another blend at least make sure that it contains xanthan gum, or the results will be even more skewed. For more information on gums, read our article Are Xanthan Gum & Guar Gum Low FODMAP?
Cinnamon Streusel Coffee Cake Options
One option you can indulge in is using the glaze – or not. I like the look of the cake with the glaze, but actually like to eat it without, as it is sweet enough. Your choice!
Do You Like it Tangy?
If you would like to substitute whole milk lactose-free yogurt for the sour cream, the recipe will work and the cake will be a tad lighter in texture. It will also have a bit of a tang, which many folks like very much.
You do need a 12-cup/2.9 L ring pan for this recipe. We use one from Nordicware.
Cinnamon Streusel Coffee Cake
Our Cinnamon Streusel Coffee Cake is low FODMAP and gluten-free. It feeds a crowd and is special enough for a party. Brunch anyone?
- 3 cups (435 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 11/2 teaspoons baking powder; use gluten-free if following gluten-free diet
- 11/2 teaspoons baking soda
- 1/2 teaspoon salt
- 11/2 cups (3 sticks; 339 g) unsalted butter, at room temperature, cut into pieces
- 11/2 cups (297 g) sugar
- 21/4 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 11/2 cups (341 g) lactose-free sour cream, such as Green Valley Organics
- 1 cup (90 g) sifted confectioners’ sugar
- 1 tablespoon water
Position rack in center of oven. Preheat oven to 325°F/165°C. Coat a 12-cup/2.9 L tube pan generously with nonstick spray.
For the Streusel: Melt the butter in a medium sized mixing bowl in microwave. Whisk in brown sugar, cinnamon and salt, then stir in the flour. Create crumbs by squeezing together with fingers. (You can melt butter on stovetop too, if you like, then transfer to a mixing bowl). Set aside.
For the Cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl to aerate and combine; set aside.
Beat the butter until creamy with the flat paddle attachment of a stand mixer on medium-high speed until creamy, about 2 minutes. Add sugar gradually and continue to beat for, about 3 minutes at medium-high speed, until very light and fluffy. Beat in vanilla. Add the eggs one at a time, beating well after each addition, scraping down the bowl as needed. The mixture might look curdled; that’s okay. Add the flour mixture in three additions, alternately with the sour cream. Begin and end with the flour mixture and beat briefly until smooth.
Scrape a little over half of the thick batter (you can do this by eye) into the prepared pan and smooth the top with a small offset spatula. Sprinkle a scant half of the streusel evenly over the batter covering it completely. Top with remaining batter, spreading carefully with an offset spatula to cover the streusel, then top with remaining streusel, covering entire surface. Press gently into the cake batter.
Bake for about 55 to 65 minutes or until a bamboo skewer shows a few moist crumbs. The streusel will be golden brown and the cake will crown a bit. Cool in the pan on a rack for at least 20 minutes; the pan should be barely warm. Unmold, re-invert and place right side up on rack. Once cooled transfer to a display platter.
For the Optional Glaze: Place confectioners’ sugar in a saucepan. Whisk in water until beginning to combine; it will be very thick before you heat it. Cook over medium heat, whisking often, until it liquefies, becomes completely smooth and very warm to the touch. Do not let it get too hot or simmer. This cooking will be brief - about 15 seconds, give or take. Whisk until completely smooth and use immediately.
Drizzle glaze over cake using a spoon or fork. It will set almost instantly. The cake is ready to serve. Store at room temperature in an airtight container for up to 3 days.
If You Can Tolerate
- Fructans: If you passed the fructan wheat challenge you can sub in all-purpose unbleached flour for the gluten-free flour. (The cake will no longer be gluten free). Use weight equivalents for most accurate results with this substitution.
- Lactose: If you passed the lactose challenge you can sub in conventional sour cream for the lactose-free version.