Cinnamon Breakfast Cake Gluten Free

This cake is perfect for baking for others who would never guess they are eating gluten free. The gluten free version is a little lighter thatn the original recipe but still has the signature cinnamon streusel running through the middle of the cake and the glaze trickling down the sides. It's up to you whether to add the toasted pecans because the cake is equally good with or without them.

Cinnamon Breakfast Cake Gluten Free
Cinnamon Breakfast Cake Gluten Free

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • Cinnamon streusel-

  • 1/3

    cup lightly packed brown sugar

  • 1

    tsp. ground cinnamon

  • 1/3

    cup chopped pecans, (optional)

  • For the Cake

  • Vegetable spray for misting the pan

  • 1

    tbls cinnamon sugar

  • 1

    pkg (15 oz) yellow gluten free cake mix

  • 1/4

    cup (half of a 3.4 oz pkg. vanilla instant pudding

  • 1

    cup milk

  • 1/2

    cup vegetable oil

  • 3

    large eggs

  • 2

    tsp vanilla

  • For the Glaze

  • 1/3

    cup powdered sugar

  • 1 to 2

    tbls milk

  • Dash of vanilla extract

Directions

Make the cinnamon streusel. Place the brown sugar, cinnamon, and pecans in a small mixing bowl and stir to mix. Set aside. Make the cake. Place a rack in the center of the oven and preheat to 350. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with cinnamon sugar. Shake the excess cinnamon sugar and set the pan aside. Place the cake mix, pudding mix, the 1 cup milk and the oil, eggs and the 2 tsp of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with spatula. Increase the mixer speed to medium and beat the butter until smooth, 1 1/2 to 2 minutes. Pour the batter into a 4 cup liquid measuring cup. You should have about 4 cups batter. Pour 1 1/3 cups batter into the prepared Bundt pan, smoothing the top with the spatula, and sprinkle half of the streusel mixture over the top. Pour another 1 1/3 cups batter over the top of the streusel, smoothing the top with the spatula. Sprinkle the remaining streusel over the top. Then pour the remaining batter over the streusel, smoothing the top, and place in the oven. Bake the cake until goilden brown and the top springs back when lightly pressed with finger, 35 - 40 minutes. Transfet the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long sharp knife around the edge of the cake, shake the pan gently and invert cake onto a wire rack to cool completely. Mix the glaze and drizzle over cooled cake.

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