This is the classic coffee cake recipe with a yummy streusel topping that I’ve been using forever. Traditional white flour, instead of the oat flour I use, works well if you prefer. I would recommend trying this recipe if you are avoiding white flour. You’ll love it!
Buttery, moist cake with flavorful cinnamon streusel filling throughout. This recipe is quick to put together and everyone loves it! Great for a quick weekend brunch item served with a mug of coffee and the crossword puzzle.
Is there any coffee in coffee cake?
Nope. The name is super tricky, isn’t it. There’s mixed info about if the original coffee cake truly had coffee in it. Most information says no. Either way, coffee cake is simply cake meant to be eaten with coffee. Which, in my book, is still crazy awesome!
Trying to avoid gluten can be very, very difficult at brunch. So many of my favorite items involve carbs and lots of them (Pineapple Upside Down Cake is a fave. I pretend the fruit makes it a brunch recipe). They are sooo yummy. And sooo carby (is that a word? Ha!)
I’ve been on a mission to find a way to utilize alternate ingredients in my favorite recipes without making any other changes, if possible.
This recipe, made with oat flour instead of white flour, is simply delicious. And easy. I’m pretty much addicted to making this every weekend. I get to join in on all the carby and delicious treats that are for brunch without the need to have white flour.
The best part? I can make the SAME EXACT recipe with white flour, instead, for the rest of my family. Same one. One pan is oat flour and the other is white flour. Nope, I am not known for sharing mine :).
The cinnamon streusel:
In my opinion, nothing is more important than the crumble on a coffee cake. It makes the whole thing. Frankly, I usually double the crumble topping on this. And a tip, be sure not to over mix the streusel. You want some larger bits left to be a bit crunchy after baking.
Anyways, give this recipe a try…you’ll be pleasantly surprised at how easy and flavorful it is. Without the need for traditional white flour. Instead, I think the oat flour adds to the oatmeal flavor that good coffee cake already has. Oatmeal, cinnamon, vanilla, and butter are cornerstones of good coffee cake.
This coffee cake recipe has it all. Oatmeal, cinnamon streusel, great vanilla flavor, and a buttery cake. It also stores well for several days. Warm it a bit before serving, though, for the optimal coffee cake experience.
Cinnamon Streusel Coffee Cake (with oat flour)
A delicious, gluten-free easy classic coffee cake with cinnamon streusel.
- 1 cup milk
- 1 1/4 tablespoon vinegar
- 2 teaspoons vanilla extract
- 3 tbsp oil
- 2 cup oat flour (white also works)
- 1 cup sugar
- 1 1/4 tablespoon baking powder
- 1/2 teaspoon salt
For the streusel
- 1/4 cup oat flour
- 1/3 cup brown sugar
- 3 tablespoons oatmeal
- 1/4 cup oil
Preheat oven to 350 F.
Spray an 8 by 8 baking pan and set aside.
In a large bowl whisk together the milk, vinegar, vanilla, and oil. Set aside. (the vinegar and milk sitting together will make a buttermilk, of sorts)
In a small bowl, stir together the ingredients for the streusel...until crumbly.
After the milk mixture has set for about 10 minutes, add the rest of the ingredients (flour, baking soda, salt, and brown sugar). Stir just until mixed.
Pour batter into the baking pan.
Drop the streusel into the pan by the spoonful and use a knife to drag it around, a bit, in swirls. Or, spread it on the top of the batter. (really, how you do your streusel is a personal preference :). Some people even double the streusel and do both the swirl and top)
Bake for between 35-45 minutes, checking after 35. It is done when a knife inserted comes out clean. Serve warm, with butter.