Gluten-Free Overnight Coffee Cake
Perfect for Thanksgiving morning.
When you have company it isn’t always easy to get up early and bake for the group when you are focused on getting the turkey in the oven. This recipe you make the night before and bake in the morning! I love to have this ready to pop in the oven on Thanksgiving morning.
- 1 1/2 Tablespoons butter
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon GF baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon gluten-free vanilla
- 2 eggs
- 2 cup gluten-free flour blend (like Bob’s Mill, Pamela’s or Jules)
- 1 cup yogurt
Beat butter, sugars, baking powder, baking soda, salt and spices together. Add vanilla; add eggs one at a time.
Mix in the flour and yogurt alternating as you mix.
Spread into a greased 9”x 13” pan.
Sprinkle Topping over the pan.
Cover and refrigerate over night.
In the morning bake at 350 for 40 – 45 minutes. Cool and serve.
- 3/4 cup brown sugar
- 3/4 cup chopped nuts – walnuts, pecans, hazelnuts
- 3/4 teaspoon cinnamon
- Optional, 1 cup chocolate chips
Mix together and sprinkle over the coffee cake.
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