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Squares of baked gluten-free coffee cake on a wire rack

Gluten-Free Sour Cream Coffee Cake

Gluten-Free Coffee Cake | Easy Recipe | Sour Cream Cake with Cinnamon Streusel Topping | Perfect Christmas Dessert

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12 slices

Ingredients

For the Streusel

  • 3/4 cup packed brown sugar (5 1/2 ounces; 155 grams)
  • 1/4 cup gluten-free baking flour (1 1/4 ounces; 35 grams)
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons butter, melted (1 ounce; 28 grams)

For the Cake

  • 2 cups gluten-free baking flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour suggested) (10 ounces; 283 grams)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups granulated sugar (10 1/2 ounces; 297 grams)
  • 1 1/2 sticks butter, softened (6 ounces; 170 grams)
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs (about 3 1/2 ounces out of shell; 100 grams)
  • 1 cup sour cream (8 ounces; 226 grams)

Instructions

  1. Prepare Pan and Heat Oven. Preheat oven to 350 degrees Spray an 9x9-inch square baking pan with nonstick cooking spray. (For a thicker coffee cake, use an 8x8-inch pan.)

  2. Make the Streusel. Stir together the brown sugar, baking flour, and cinnamon in a small bowl. (You’ll use the butter later.)

  3. Prepare the Cake Batter. Whisk together the baking flour and baking powder in a small bowl.

  4. Beat together the butter and cinnamon until light, about one minute on medium-high speed on a stand or handheld mixer.
  5. Add the granulated sugar. Beat until a thick paste forms, about 45 seconds. Stop the mixer. Scrape down the bottom and sides of the bowl. Mix again for 15 seconds. (This mixes in the thick butter that was stuck to the bottom of the bowl.)
  6. Stop the mixer. Add the eggs. Mix until combined. Stop the mixer. Scrap the bowl. Mix again for 15 seconds.
  7. Add HALF the flour mixture. Mix until combined. Add HALF the sour cream. Mix until smooth. Repeat with the remaining flour and sour cream. Mix until batter is smooth.
  8. Spread Batter into Pan and Add Filling. Spread half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter.

  9. Add Remaining Batter and Top with Streusel. Spread remaining batter over the filling. Stir the melted butter into the remaining streusel topping. Sprinkle the streusel topping evenly over the cake.

  10. Bake and Cool. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.

  11. Cool for 20 minutes before serving. Store, wrapped, on the counter for up to three days.