I woke up this morning with a sweet craving.  I mean a really, really bad sweet craving.  I didn't want donuts though.  What you say?  Not donuts?  I know, calm down.  There are mornings where I don't want anything sweet including my coffee, this is actually most mornings but not today.  Today was roaring from the get go and I wanted sweeeeeet.  Really sweet like pucker your face sweet.  Ok maybe not that sweet but I did want sweet.  I've made my coffee cake a few times and I tweak it every time.  Not sure why but I do.  Today was no exception.  I normally make it with the crumb topping but today I thought I'd squirt the cinnamon sugar butter mixture at it and see what sticks (I think it was because I didn't want to take the time to make the crumb topping).  I get lazy like that.  I've even taken the mixture and swirled it through the batter.  I was so lazy today that I didn't even do that.  What can I say, when you're feeling lazy, you're feeling lazy.  So what came out of the oven was a weird looking "coffee cake" but boy did it hit the sweet tooth mark.  Wham, right on it.
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Butter the pan first then sprinkle with a mixture of cinnamon and sugar followed by a sprinkling of turbinado sugar.
Recipe:

Serves 8

~3/4 cup (100 g Gluten Free AP Flour, I used King Arthur)
~1/2 cup Almond Flour (61 g)
1/2 tsp Salt
1/4 tsp Xanthan gum
1 tsp Baking Powder
1/2 cup Milk
1/4 cup Sour Cream
1 egg
3/4 cup Sugar
1 tsp Vanilla extract
1 TBSP room temp Butter


Swirl Topping:

1 tsp Gluten Free AP Flour (I used King Arthur)
2 TBSP Packed Brown Sugar
1 TSBP melt Butter
1/4 tsp Cinnamon

Or Crumb Topping:

3/4 cup Gluten Free AP Flour
1/4 cup packed Brown Sugar
3 TBSP melted Butter
1/4 tsp Cinnamon


Make topping first and set aside
Butter a 9 inch round pan and sprinkle with some sugar and cinnamon followed by Turbinado sugar
Preheat oven to 350 degrees F or 175 C

Using a stand mixer, hand mixer or by hand:
Cream the butter, egg and sugar.  
Add the milk, vanilla and the Sour cream, fully incorporate
Mix dry ingredients together
Add to mixing bowl with wet ingredients 
Mix approximately 3-5 minutes 
Let rest 15 minutes (gluten free flour needs more time to absorb liquid)

Scrape batter into pan and level
If you use the crumb topping, sprinkle it across the top.  For the swirled topping, spoon it into a bag, cut the corner and pipe it over the top.  Then using a knife, swirl it through the batter.  

Place in oven and bake 25-30 minutes depending on your oven.  Use the toothpick method to check for doneness.  If there is no crumb topping, the coffee cake will be a light golden brown.  With the crumb topping you should see the edge of the coffee cake and it too will be a light golden brown.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my videos.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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This is with the cinnamon and sugar swirled through.
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Nutritional information found using the website CalorieCount.com. Information based on the recipe ingredients with the swirled topping