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Are you looking for a delicious and easy-to-make gluten-free coffee cake recipe that you can whip up for breakfast or brunch? Then, my friend, you have come to the right place. Say hello to my Gluten-Free Overnight Coffee Cake Recipe!
This gluten-free coffee cake is moist, fluffy, and filled with cinnamon goodness. Plus, it’s incredibly easy to make and requires minimal effort in the morning. All you have to do is mix the ingredients, pour the batter into a baking dish, and let it sit in the refrigerator overnight. When you wake up in the morning, simply bake it for 35 minutes, and voila! You’ll have a mouthwatering coffee cake ready to be devoured by you and your loved ones.
But what makes this coffee cake truly special is its gluten-free status. It can be tough to find good gluten-free baked goods that don’t crumble or fall apart. But fear not! This coffee cake recipe uses a combination of gluten-free flours and xanthan gum or guar gum to keep everything together and prevent it from falling apart.
So, whether you are gluten intolerant or simply want to indulge in some delicious gluten-free baked goods, this Gluten-Free Overnight Coffee Cake Recipe is perfect for you. Let’s dive right into the ingredients list so that we can get started on making this scrumptious coffee cake!
Why You’ll Love This Recipe
Are you tired of bland gluten-free desserts that don’t live up to your expectations? Look no further than this Gluten-Free Overnight Coffee Cake Recipe.
Not only is it perfect for those with a gluten sensitivity, but it’s also incredibly delicious! Packed with fresh pecans, the nutty flavor pairs wonderfully with the warm tones of cinnamon and nutmeg. The brown sugar brings a caramel-like sweetness that will leave you wanting more.
This recipe is perfect for busy weekdays, as it can be prepared the night before and enjoyed in the morning. Imagine waking up to the aroma of freshly baked coffee cake, ready to be devoured. It’s like having a bakery right in your own kitchen!
What’s even better is that this recipe is highly customizable. If you don’t have buttermilk on hand, feel free to substitute with regular milk. Want to switch things up? Add some diced apples or cranberries to give it a seasonal twist.
No matter how you choose to enjoy it, this Gluten-Free Overnight Coffee Cake will not disappoint. Give it a try and see for yourself why it’s quickly becoming a household favorite among those with and without dietary restrictions.
Before we head into the recipe, let’s round up all the ingredients-
- 2 cups gluten-free flour blend or rice flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 cup buttermilk or almond milk
- 1 tablespoon ground flax seeds
- 2 teaspoons vanilla extract
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons butter, softened
All of the above ingredients can be easily found at your nearest grocery stores, and some might already in your kitchen.
The Recipe How-To
Step 1: Mix the Dry Ingredients
In a large bowl, combine 2 cups of gluten-free flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, ½ teaspoon of salt, and 1/2 teaspoon of ground nutmeg. Whisk well until all ingredients are evenly distributed.
Step 2: Add the Wet Ingredients
In another medium bowl, whisk together 2 eggs until blended. Add in 1/2 cup of buttermilk, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Whisk ingredients until well combined.
Step 3: Combine the Wet and Dry Ingredients
Pour the wet ingredients over the dry ingredients, and stir well with a wooden spoon or rubber spatula to combine.
Step 4: Add the Pecan Cinnamon Topping
In a small bowl, mix together 1/2 cup of brown sugar, 2 teaspoons of cinnamon, and 1/4 cup of chopped pecans to make the topping. Set aside.
Step 5: Assemble the Cake Batter
Spray a large cast-iron skillet or 9×13 baking dish with cooking spray. Spread half of the cake batter into the bottom. Then sprinkle half the topping on top. Repeat layers.
Step 6: Bake
Refrigerate overnight. Preheat oven to 350°F (175°C). Remove from fridge when ready to bake and let it sit at room temperature for about 30 minutes before baking. Bake for approximately 35 minutes or until a toothpick comes out clean when inserted into the center.
This free overnight coffee cake is perfect for breakfast, brunch, or dessert served warm with your favorite coffee!
Substitutions and Variations
One of the best things about this gluten-free overnight coffee cake recipe is how flexible it is when it comes to substitutions and variations. Here are some ideas to customize your cake to your preferences:
– Flour blend: This recipe calls for a gluten-free flour blend, which you can easily make or buy. For best results, choose a blend that includes xanthan gum or guar gum, which help with texture and binding. If you prefer, you can use regular all-purpose flour instead of gluten-free flour.
– Nut-free: If you have a nut allergy or simply don’t like pecans, you can substitute them with another type of nut or omit them altogether. Walnuts, almonds, or hazelnuts would be great choices.
– Dairy-free: To make this coffee cake dairy-free, swap the butter for vegan butter and use non-dairy milk (such as almond milk) instead of buttermilk. You can also replace the sour cream in the topping with dairy-free yogurt or cream cheese.
– Vegan: To make this recipe fully vegan, use flax eggs instead of regular eggs (mix 2 tablespoons of ground flax seeds with 5 tablespoons of water per egg) and follow the dairy-free substitutions mentioned above.
– Cinnamon roll coffee cake: For a delicious twist on this recipe, add a Cinnamon Roll Topping (simply mix together brown sugar, cinnamon, and softened butter) before pouring in the batter. You’ll have a coffee cake that tastes like a cinnamon roll!
– Different flavors: Get creative with your flavorings! Swap out the nutmeg and cinnamon for different spices such as cardamom or ginger. You could also use different extracts such as almond or maple.
Remember to measure your ingredients carefully and adjust baking times accordingly when making substitutions. With these variations and substitutions tips, you’re sure to make a coffee cake that suits your taste perfectly!
Serving and Pairing
Once your gluten-free overnight coffee cake is baked to perfection, you’ll need to decide how to serve it. One option is to cut it into generous slices and serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. This pairs well with a cup of freshly brewed coffee or tea.
Another great way to enjoy this delicious cake is to slice it into smaller pieces and serve at a brunch or breakfast gathering. It’s also a great take-along treat for potlucks or family functions.
For an even more indulgent experience, try drizzling warm salted caramel sauce over the top of your coffee cake. The combination of sweet and salty flavors will have your taste buds dancing!
If you’re looking for an accompaniment to the coffee cake, consider serving fresh fruit salad or a mixed berry compote on the side. This will add some delightful freshness and contrast to the richness of the cake.
The gluten-free overnight coffee cake also pairs perfectly with a spiced chai latte or hot cocoa. So feel free to explore different drink options to find what best brings out the flavors in your cake.
No matter how you choose to serve and pair your gluten-free overnight coffee cake, one thing is certain – this delicious treat is sure to make your day just a little bit sweeter!
Make-Ahead, Storing and Reheating
This Gluten-Free Overnight Coffee Cake Recipe is perfect for make-ahead occasions, giving you a hassle-free morning while still enjoying a warm and delicious coffee cake. Simply prepare the batter and crumb topping the night before, refrigerate it, and bake in the morning.
If you have leftovers, the cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, just place a slice of the cake in the microwave for around 10-15 seconds, or in the oven for about 5 minutes at 350°F (175°C), making sure it doesn’t dry out.
If you’re planning on storing this gluten-free coffee cake long-term, it’s best to freeze it within a few hours of baking – this will help prevent the cake from drying out and keep its moisture intact. You can wrap individual slices or wrap the entire cake in several layers of plastic wrap or aluminum foil before placing it in an airtight container or freezer-safe plastic bag.
When you’re ready to serve your frozen gluten-free coffee cake, you’ll want to defrost it slowly. Allow it to sit at room temperature for several hours or overnight before reheating by following the instructions above. This ensures a fresher taste and prevents the cake from falling apart.
One thing to note about gluten-free baked goods is that they tend to dry out and crumble easier than regular baked goods due to the lack of gluten. If you find that your cake is falling apart or crumbling, try using xanthan gum or guar gum to help bind your flour together.
Overall, this Gluten-Free Overnight Coffee Cake Recipe is perfect for making ahead of time and storing for later enjoyment or last-minute breakfasts, with simple steps for reheating ensuring that your favorite treat tastes just as delicious every time.
Tips for Perfect Results
Achieving the perfect gluten-free overnight coffee cake can seem like a daunting task, but with a few helpful tips, you’ll be sure to get the desired outcome. Here are some useful tips to keep in mind when making this recipe:
Firstly, it is important to choose the right type of gluten-free flour for the recipe. Opt for a purpose gluten-free flour blend that contains xanthan gum or guar gum to help prevent the cake from falling apart. One of my personal favorites is Bob’s Red Mill gluten-free flour blend.
Additionally, when measuring out the ingredients, be sure to follow the recipe exactly as outlined. This holds especially true when it comes to the leavening agents – baking powder and baking soda. Too much or too little of either can cause the cake to turn dense or not rise properly.
Another tip is to be mindful of your oven temperature and bake time. Every oven is different, so make sure to frequently check your cake while it’s baking. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
When making the crumb topping, make sure to use cold butter and work quickly with your fingers to mix it into the topping mixture. The goal is to create small clumps of butter throughout for that signature crumbly texture. And don’t forget the cinnamon – it’s essential!
Lastly, if you’re opting for substitutions such as almond flour or dairy-free ingredients, be aware that this may affect the texture and overall outcome of the cake. Experimentation is key when adapting recipes for specific dietary needs.
With these tips in mind, you’ll be on your way to creating a delicious gluten-free overnight coffee cake that will leave everyone asking for more!
As with any recipe, questions may arise during the preparation process. To help ensure that you have all of the information you need to make a delicious gluten-free overnight coffee cake, I’ve compiled a list of frequently asked questions below. Read on to see if your question has been answered or to find out more about this scrumptious recipe!
Should you let gluten free cake batter sit before baking?
For a truly delicious baked good, it’s important to let the batter rest after it has been mixed. I suggest refrigerating the batter for around 30 minutes before baking it. This will ensure that the ingredients fully absorb the moisture and flavors, resulting in an even better overall product.
Can I just replace flour with gluten-free flour?
The presence of gluten is essential in giving cakes and baked goods their unique structure and texture. Simply swapping regular flour with gluten-free flour may not always yield the desired outcome. Since various gluten-free and alternative flours perform different roles, a combination of multiple gluten-free flours may be required to replicate the results of using regular flour.
How do you keep gluten free cake from falling apart?
Adding xanthan or guar gum can be beneficial for keeping your baked goods from falling apart. Typically, ½ teaspoon of either gum per cup of flour is suggested, but feel free to adjust as needed based on trial and error. This will ensure a perfectly bound and delicious pastry.
How do you keep gluten free cake moist?
To prevent gluten-free cake from becoming dry and hard on the outside, it is essential to keep it refrigerated and covered. I suggest using buttermilk and increasing the amount of fat in the batter to counteract the dryness.
With its delicious blend of warm spices, crunchy pecans, and tender cake crumb, this gluten-free overnight coffee cake recipe is a delight to bake and enjoy. Whether you’re an experienced baker or trying your hand at baking for the first time, this recipe is perfect for anyone who loves to savor the sweet aroma of baked goods in the morning.
With a few simple ingredients and easy-to-follow instructions, you can bake up a batch of this delectable coffee cake in no time. Add some variation by substituting almond flour or rice flour for a gluten-free cake that’s both flavorful and moist. Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for a truly indulgent experience.
And if you’re worried about keeping your gluten-free coffee cake from falling apart, simply add in some xanthan gum or guar gum to your flour blend. These natural thickeners help give your gluten-free baked goods the consistency and structure that they need to stay together.
So whether you’re looking to indulge in something sweet on a lazy weekend morning or want to impress guests with your baking skills, this gluten-free overnight coffee cake recipe is sure to be a crowd-pleaser. So go ahead and give it a try – you won’t regret it!
Gluten Free Overnight Coffee Cake Recipe
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 cups gluten-free flour (a mix of several flours is best)
- 2 tablespoons ground flax seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup pecans, chopped (or walnuts)
- Cream butter & sugars.
- Add eggs and vanilla and beat well.
- Combine dry ingredients in a separate bowl.
- Add dry ingredients alternating with buttermilk.
- Pour into greased 9 x 13 pan.
- Combine topping ingredients and sprinkle over batter.
- Cover with foil and refrigerate overnight.
- In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.