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Gluten-free coffee cake slice on a plate with a fork.

Gluten-Free Coffee Cake

This sour cream gluten-free coffee cake is filled with a layer of cinnamon sugar and topped with a cinnamon streusel topping.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices

Ingredients

Filling

  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 1 teaspoon cinnamon

Topping

  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • ½ cup gluten-free flour, see note (2 ½ ounces; 70 grams)
  • 2 teaspoons cinnamon
  • 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Batter

  • 2 cups gluten-free flour, see note (10 ounces; 283 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons butter, softened (4 ounces; 113 grams)
  • 1 cup granulated sugar (7 ounces; 198 grams)
  • 2 large eggs, at room temperature
  • 1 cup sour cream or plain yogurt, at room temperature (8 ounces; 226 grams)

Instructions

  1. Preheat oven to 350℉. Grease a 9x9-inch square pan with nonstick cooking spray or line it with parchment paper.

  2. Prepare the Filling: Stir together sugar and cinnamon in a small bowl. Set aside.

  3. Prepare the Topping: In another bowl, stir together gluten-free flour, sugar, and cinnamon. Stir in melted butter. Mix with a fork until crumbly. Set aside.

  4. Prepare the Batter: Whisk together gluten-free flour, baking powder, baking soda, and salt in a small bowl. Set aside. In a large bowl, mix together butter, sugar, and eggs until smooth and creamy, about one minute.

  5. Stop the mixer. Add half the gluten-free flour mixture. Mix until combined. Add half the sour cream. Repeat until all the flour and sour are used .Mix until the batter is smooth.

  6. Spread half the batter into the prepared pan. Sprinkle the cinnamon-sugar filling over the batter. Spread the remaining batter over the following. Top with cinnamon streusel topping.

  7. Bake for 55 minutes or until a toothpick inserted into the center of the coffee cake comes out clean.

  8. Allow the cake to cool in the pan before serving. Store the cake covered on the counter for up to four days.

Recipe Notes

Gluten-Free Flour: Use a gluten-free flour blend that contains xanthan gum or whisk xanthan gum into the flour before using. For the streusel, whisk ⅛ teaspoon into the flour. For the batter, whisk ½ teaspoon of xanthan gum into the flour.