Perfect Gluten Free Cinnamon Cake
A delicious moist and sweet gluten free cinnamon cake.
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Servings: 8
Calories: 722kcal
Ingredients
- Topping-
- ⅔ cup light brown sugar
- ⅓ cup Bob's Red Mill 1 To 1 Flour
- 5 tablespoon of unsalted butter softened
- 1 tablespoon cinnamon
- Cake-
- 3 cups Bob's Red Mill 1 To 1 Flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 room temp. eggs
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 ¾ cup full fat yogurt I used Greek
- 8 tablespoon unsalted butter melted
- 1 teaspoon vanilla
- Glaze-
- 1 cup powdered sugar
- 1-2 teaspoon milk
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Generously butter 2 9-in round pans.
- Topping - In a small bowl combine the topping ingredients. Work in butter with a fork, pastry cutter or your clean fingers. It should resemble course crumbs.
- Cake - Whisk the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, sugars, yogurt and butter.
- Make a well in the center of the dry ingredients and add wet ingredients. Mix gently, do not over mix. Batter will be on the thick side.
- Pour into pans and smooth tops with a spatula. Sprinkle the tops with the cinnamon topping.
- Bake for 20-30 minutes rotating halfway through. Check the center with a toothpick. Do not over cook or it will dry out.
- Glaze - Mix the powdered sugar and cinnamon in a small bowl. Add milk until you reach desired consistency. Drizzle over cake when cool. Don't put too much as this is a very sweet cake already!
Nutrition
Calories: 722kcal | Carbohydrates: 126g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 117mg | Sodium: 275mg | Potassium: 318mg | Fiber: 6g | Sugar: 88g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 3mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.