Cinnamon Sugar Coffee Cake

Quick, easy, and delicious coffee cake recipe.

20 minutes

30 minutes

Difficulty

This is our estimate based on online research.
Calories:	408
Fat:	22 g
Carbohydrates:	48 g
Protein:	1 g
Calculated per serving.

by Alli Martini

View other recipes by Alli Martini

Serves: 12

Ingredients

1.5 cup 1.5 cup 1.5 cup Butter, Unsalted, melted
2 whole 2 whole 2 whole Eggs
1 cup 1 cup 1 cup Sugar, Raw
2 Tbsp 2 Tbsp 2 Tbsp Gluten Free Flour
2 tsp 2 tsp 2 tsp Pure Vanilla Extract
4 tsp 4 tsp 4 tsp Baking Powder
0.25 tsp 0.25 tsp 0.25 tsp Salt
1.5 cup 1.5 cup 1.5 cup Almond Milk
1 oz 1 oz 1 oz Primal Palate Cinnamon Sugar Cookie Blend, (About 1 packet)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the cake:
In a large bowl, simply just combine
1/2 cup melted butter
2 eggs
3 cups gluten free flour of choice
2 tsp vanilla extract
4 tsp baking powder
1/4 tsp salt
1 and 1/2 cup milk of choice
Mix together until combined. Batter may feel sticky and thick. That is okay. Spread in to a greased 9x13 pan. Set aside while you make the topping
For the topping, combine:
-1 cup melted butter
-1 packet Primal Palate Cinnamon Sugar Cookie Mix
-2 tbsp gluten free flour
Pour this mixture on top of the uncooked cake batter. Swirl with a kitchen knife to distribute throughout the cake.
Bake at 350 degrees Fahrenheit for 30 minutes. Cut in to 12 square pieces