Betty Crocker Gluten Free Cinnamon Streusel Cake
| Prep Time: 10 min | Serves: 12 |
| Cooking Time: 25 min | Yield: 1 cake |
This is Betty Crocker's gluten free coffee cake recipe using gluten free Bisquick. It is quick and easy. I use Smart Balance Light and almond milk to also make it dairy free. Use egg substitute to make it vegan. To make it more moist and lower the fat, use bananas and/or applesauce in place of some of the butter and/or eggs. Also, adding additional cinnamon to the batter gives it more flavor. The serving size for the recipe is 6, but I cut it into 12 pieces. This is one piece each for 2 people on Sunday right after baking, and then every day of the work week. The Bisquick Gluten Free baking mix is showing up as just "gluten free." in the ingredients. Also, it won't allow "1/3 cup" even though 1 serving is 1/3 cup.
Ingredients
- 1/3 cup Gluten Free
- 1/2 cup Light Brown Sugar®
- 1/4 cup Smart Balance Light
- 3/4 tsp Cinnamon Ground
- 1 3/4 cups Gluten Free
- 3 tbsp Organic Sugar - Evaporated Cane Juice
- 2/3 cup Almond Milk
- 1 1/2 tsp Pure Vanilla Extract
- 3 Organic Medium Egg
Directions
1. Preheat oven to 350 degrees F.
2. Spray a 9-inch round or square pan with cooking spray, or use a drop of oil on a paper towel and thoroughly coat.
3. In a small bowl, mix 1/3 cup Bisquick mix, the brown sugar, and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
4. In medium bowl, stir the remaining ingredients until blended.
5. Spread batter in pan and sprinkle with topping.
6. Bake 25-30 minutes or until golden brown.
Store in an air tight container for 2-3 days.
To keep longer, refrigerate and microwave for 30 seconds before eating.