Gluten-Free Cream Cheese Coffee Cake

Gluten-Free Cheese-Filled Coffee Cake

I’m really not one for cakes (cheesecake is the one exception, but that’s totally different). But I have to admit, every once in a blue moon there is nothing better than a huge cup of coffee and a slice of coffee cake. I absolutely loved this recipe. I actually only made it because I had all the ingredients on hand, but it was so simple and quick to get together. Perfect for a quick breakfast sweet or an easy last-minute tea/coffee date.

I have to say that this coffee cake is definitely at its best straight from the oven. Despite wrapping  the cake up nice and tight, the next day it was close to rock solid the next day. That’s just the way gluten-free flours tend to be. A quick 10, 15 seconds in the microwave and the problem was solved.

Gluten-Free Cheese-Filled Coffee Cake

Gluten-Free Cream Cheese Coffee Cake
Recipe from Celiac Central.


For the Cream Cheese Filling:
  • 8 ounces cream cheese – room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon lemon juice
For the Cake:
  • 1 ½ cups Gluten-Free Bisquick
  • 2 large eggs
  • 1/3 cup milk
  • ¼ cup butter – softened
  • 1 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar
For the Crumb Topping:
  • ¼ cup light brown sugar
  • ¼ cup softened butter – room temp
  • 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)


  1. Preheat the oven to 375 degrees. Generously grease a round 9 in. cake pan and set it aside.
  2. Mix the cream cheese filling in a small bowl and set aside.
  3. In a large bowl, mix the butter, milk, eggs, vanilla and sugar. Gradually add the flour and mix until well combined.
  4. Spread about a little more than half of the batter in the bottom of the pan. Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
  5. Lastly, put the remainder of the dough batter on top.
  6. In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
  7. Bake for about 20-25 minutes (I would start checking it around 20). Insert a tooth pick into the cake and it should come out clean and dry when done.
  8. Cool well before dusting the top with sifted confectioner’s sugar, if you like. After cooling, be sure to keep covered for freshness.

3 thoughts on “Gluten-Free Cream Cheese Coffee Cake

  1. Can you use any baking mix. I have some Bobs Red Mill, or does it have to be Bisquick? Or can you sub any baking mix. I also have some cup 4 cup all purpose flour.

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