This gf coffee cake is super easy, and really delicious. I took it to some friends’ house last week and 3 of us (plus a 4 year old who generally doesn’t do desserts but asked for a second tiny chunk of this) ate nearly all of it after dinner. The 4 year old said the icing was his favorite part, my friend Colton liked the firm edges best (but if you don’t want firm edges, you can try the shorter cooking time to avoid them).

Ingredients:

Streusel:

• 1/4 cup gluten free Bisquick
• 1/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon

Cake:

• 1 1/2 cup gluten free Bisquick
• 1 cup white sugar
• 1 cup light sour cream
• 1 large egg, lightly beaten
• 1 teaspoon vanilla

Glaze:

• 1 tablespoon milk
• 1/2 cup powdered sugar

Grease a 4 – 4 1/2 quart crock pot. Line the bottom with foil, then grease that as well. Stir together all the streusel ingredients in a small bowl and set aside.

Mix all the batter ingredients into a medium bowl until well blended.

Spoon half the batter into the crock pot. Doing things like this I never think I’ll have enough Bisquick, which has led to doubling the amount and some unnecessarily thick cakey recipes. Just believe that that tiny-looking amount will cover the whole crock pot bottom twice, and it will! Top with half of the streusel. Repeat with the remaining batter and streusel.

Cover the crock with two layers of paper towel, then put on the lid.

Turn on to high heat and cook 1 3/4 – 2 hours, until it passes the toothpick test.

Let rest 10 minutes, then remove onto a plate or cooling rack. (Keep in mind that the bottom of the foil is greasy, so you don’t want to put it directly on a counter to cool!)

Once the cake has cooled, stir together the milk and powdered sugar and drizzle over the top.

If you were wondering, the lid still looks real humid despite the paper towel, even though a bunch of the paper towel stayed dry.

Now you know!

Gluten Free Crock Pot Coffee Cake

From Blueberries and Blessings.

Streusel:

• 1/4 cup gluten free Bisquick
• 1/4 cup packed light brown sugar
• 1/2 teaspoon cinnamon

Cake:

• 1 1/2 cup gluten free Bisquick
• 1 cup white sugar
• 1 cup light sour cream
• 1 large egg, lightly beaten
• 1 teaspoon vanilla

Glaze:

• 1 tablespoon milk
• ½ cup powdered sugar

Grease a 4 – 4 1/2 quart crockpot. Line the bottom with foil, then grease that as well. Stir together all the streusel ingredients in a small bowl and set aside.

Mix all the batter ingredients into a medium bowl until well blended. Spoon half the batter into the crock pot. Top with half of the streusel. Repeat with the remaining batter and streusel.

Cover the crock with two layers of paper towel, then put on the lid. Turn on to high heat and cook 1 3/4 – 2 hours, until it passes the toothpick test. Let rest 10 minutes, then remove onto a plate or cooling rack.

Once the cake has cooled, stir together the milk and powdered sugar and drizzle over the top.