Gluten-Free Cinnamon Pull-Apart Cake
German-style yeast cake made with gluten-free flour blend, layered with cinnamon-almond filling and apricot jam, then drizzled with lemon glaze. The dough rises at room temperature before baking until golden, creating a tender crumb with warm spice notes throughout.
Ingredients
- 2 cups gluten-free flour (Schär Brot-Mix), whole bag
- ½ tl salt
- 2 el sugar
- ¾ tl ground psyllium husksxanthan gum0.5 tl per 0.75 tlbinding agent
improves elasticity
- ¼ cube fresh yeast, crumbled
- 2 ¾ tbsp butter
- 0.0 cups milk
- 1 whole egg, beaten
- 4 tbsp butter, soft
- 2 oz ground almonds
- ¼ cups sugar
- ½ el cinnamon
- 3 el apricot jam
- ½ cups powdered sugar
- 1 ½ el lemon juice
Instructions
- 1
Mix gluten-free flour, salt, sugar, ground psyllium husks, and crumbled yeast in a bowl.
- 2
Add butter, milk, and beaten egg. Knead with a stand mixer on lowest speed for about 3 minutes until soft and smooth.
- 3
Mix soft butter, ground almonds, sugar, and cinnamon in a separate bowl.
- 4
Roll dough on lightly floured surface into a rectangle about 30 by 15 ¾". Cut across into 3 strips.
- 5
Spread apricot jam over the dough strips. Distribute cinnamon mixture on top.
- 6
Fold dough strips together and layer into a prepared pan.
- 7
Cover and let rise at room temperature for about 1 hour.
- 8
Bake in lower half of oven preheated to 180 degrees for about 35 minutes.
- 9
Remove from oven, cool slightly, turn out onto a wire rack to cool completely.
- 10
Whisk powdered sugar with lemon juice and drizzle over cooled cake.
Tips
Psyllium husks replace xanthan gum to bind gluten-free dough and improve structure.
Room temperature rise (not refrigerated) works better with this gluten-free blend.
Check doneness by tapping bottom of cake for a hollow sound.
Good to Know
Cover loosely at room temperature up to 2 days, or refrigerate up to 4 days.
Prepare dough through first rise up to 6 hours ahead, refrigerate. Let return to room temperature before second rise and baking.
Serve at room temperature with coffee or tea.
Common Mistakes
Do not skip psyllium husks; they stabilize gluten-free dough structure.
Do not overknead; gluten-free dough needs less mixing than wheat dough.
Do not skip room temperature rise; cold fermentation can cause dense crumb in gluten-free cakes.