Gluten Free Skillet Coffee Cake Recipe
I’ve been working on a project recently, making lots of recipes in cast iron skillets. It turns out that the cast iron skillet (both enameled and regular cast iron) has now become my favorite pan! I’ve made recipes in them that turn out better than using another or more traditional pan, such as this Gluten Free Skillet Coffee Cake Recipe.
If there is a reason (other than deliciousness) to make coffee cake, it is how amazing your whole house smells while it is baking. There is just something so warm, homey, and comforting about the aroma of cinnamon and brown sugar wafting from the oven.
A slice of this coffee cake with a nice hot cup of coffee or tea on a pretty spring morning is the perfect way to start the day.
Preheat oven to 350 degrees. Generously grease a 9- or 10-inch cast iron skillet with butter.
Whisk together the flour, baking powder, and baking soda in a mixing bowl.
In the bowl of an electric mixer, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Turn the mixer to low, add half the flour mixture, then the sour cream, and finally the rest of the flour. Beat just until everything is combined. The batter will be stiff. Scrape the batter into the prepared skillet. Prepare the topping and sprinkle it evenly over the cake. Bake for 35 – 40 minutes or until a toothpick inserted into the center comes out clean.
Combine the brown sugar, flour, cinnamon, and salt in a small mixing bowl. Add the butter and work it into the flour mixture with your fingers until well blended.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.