Crumbly, delicious and lovely for Christmas morning. This gluten free coffee cake tastes best when served warm, right out of the oven, and just isn’t as good as a leftover, so be sure to invite the neighbors over when it’s warm. It’s great for beginning cooks (it’s part of the Let’s go Lucy series!), but your guests will never know how easy it is to make.  The Icelandic Provisions Skyr is what takes this recipe over the top, adding richness and great texture to the cake.


So many people ask me, “What is Skyr?”  Pronounced “skier”, it’s a cultured dairy product that has been a provision for Icelanders for nearly 1000 years.  Icelandic Provisions is the only Skyr in the US that is made with prized, heirloom cultures directly from Iceland that have been passed down from generation to generation for 100’s of years. Skyr is to Iceland as Champagne is to France. These unique cultures are what make Icelandic Provisions Skyr so special: rich and creamy, never too tart, 1/3 less sugar than yogurt but more protein and it’s non GMO.

I am really excited that Icelandic Provisions Skyr now comes in a larger, 24 oz container.  The bigger size is perfect for making breakfast for a crowd, granola parfaits for holiday guests or using it as an ingredient in recipes like these favorites for breakfast, dinner or dessert: Easy Summer Breakfast, Baked Potatoes with Wedge Salad and Ranch Dressing, Healthy Peach Frozen Icelandic Skyr, Cardamom Hasselback Apples.

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Classic Gluten Free Coffee Cake

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  • Author: nocrumbsleft
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hr 5 min


This coffee cake is great for beginner bakers and cooks, and it’s absolutely gluten free!


For the topping:

  • 1 cup packed dark brown sugar
  • 1/4 cup white sugar
  • 1 1/2 tbsp ground cinnamon
  • 1/2 tsp salt
  • 2 sticks (1 cup) unsalted butter, melted, warm
  • 2 1/2 cups gluten free flour (I used Cup 4 Cup)

For the cake:

  • 2 1/2 cups gluten free flour (I used Cup 4 Cup)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 sticks unsalted butter, room temp (plus some extra to butter the pan)
  • 1 cup of sugar
  • 2 large eggs
  • 2 (5.3 oz) containers of Icelandic Provisions plain Skyr (or 10.6 ounces)
  • 1 tsp vanilla extract


Preheat oven to 350.

Make the topping first.  In a medium sized bowl, mix brown and white sugars, cinnamon and salt.  Whisk together to combine well.  Add the warm, melted butter.  Add the flour and toss the mixture with a fork or your hands until moist clumps form.  Set aside.

Then move on to the cake. Butter a 13x9x2-inch glass baking dish.  Sift together the flour, baking soda, baking powder and salt into a medium bowl.  In a large bowl, beat the room temperature butter with an electric mixer until smooth.  Add the sugar and blend until light and fluffy.  Add eggs one at at time, beating mixture after adding each one.  Add the Skyr and vanilla extract and beat until just blended.

Add flour mixture in 3 parts, beating after each addition until just incorporated. Transfer batter to baking pan and smooth evenly with a rubber spatula.  Squeeze small of the topping mixture together to form small clumps and sprinkle evenly over the top of the batter, completely covering the batter.

Bake the cake at 350 for about 45-50 minutes, until a knife comes out clean and the topping is deep golden brown and slightly crisp.   Cool for about 30 minutes  Serve.


Note: This is not something you can make the night before. Nor is it spectacular heated up as a leftover. It’s gluten free and you are not dealing with regular flour.