Can this coffee cake be made in a different size pan?

This coffee cake recipe works best in an 8-inch square pan. If you use a 9-inch square pan there will not be enough batter for the layers. While I haven't tested it, this cake should also work in an 8-inch round springform pan.

Can you substitute butter for oil in this recipe?

While I haven't tested it, an equal amount of melted butter (or plant-based butter) could work in place of the oil. If you give it a try, please let me know how it goes.

Why did my coffee cake sink in the middle?

This cake will not dome and should bake up pretty level. If it sinks in the center, it could be because the cake pan used was too small for the batter or the oven door was opened too early to check on the cake. Also, if the crumb topping isn’t evenly distributed over top of the cake, it could cause it to sink in places.

Is there a difference between streusel and crumb topping?

They include the same ingredients but streusel usually has more flour while crumb topping contains more sugar. Since the recipe I'm sharing has equal parts flour and sugar, I've been calling it both a streusel and a crumb topping!

Is coffee cake the same as crumb cake?

They are very similar but a crumb cake usually has a much thicker crumb topping with larger crumb pieces.

Almond Flour Coffee Cake (Gluten-Free, Dairy-Free)

Description

This gluten-free and dairy-free Almond Flour Coffee Cake is soft and tender with a ribbon of cinnamon sugar in the middle and a crunchy streusel topping.

Ingredients

For the streusel topping:

1/4 cup (40g) gluten-free 1-to-1 baking flour
1/4 cup (50g) dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons plant-based unsalted butter, cold & cubed

For the cinnamon sugar layer:

1/4 cup (50g) dark brown sugar
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

For the cake layers:

2 1/2 cups (260g) fine blanched almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3 large eggs, room temperature
1/2 cup (110g) granulated sugar
1/4 cup (60ml) vegetable oil
1/4 cup (70g) unsweetened apple sauce
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350F. Grease and line an 8-inch square pan with overhanging parchment paper.
Add the streusel ingredients to a small bowl and mix together until crumbly. Place in the fridge until ready to use.
In another small bowl, stir together the sugars and cinnamon for the middle layer.
In a medium-sized bowl, whisk together the almond flour, cinnamon, baking powder and salt.
In a separate large bowl, whisk together the eggs, sugar, oil, apple sauce and vanilla.
Add the dry ingredients to the wet mixture and stir until just combined. (The batter will be thick).
Spread half of the batter out in the bottom of the prepared pan.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Carefully spread the remaining batter on top of the cinnamon sugar mixture. (I like to dollop it on top and carefully spread so it doesn’t disturb the cinnamon sugar layer).
Scatter the streusel on top of the batter. Bake at 350F for 28-32 minutes or until a toothpick inserted into the middle comes out clean.
Let cake cool completely in the pan on a wire rack.