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

Gluten-Free Crumb Coffee Cake

This gluten-free crumb coffee cake features a buttery cinnamon streusel that doubles as both the filling and the crumb topping.

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices

Ingredients

For the Filling and Crumb Topping

  • ¾ cup packed brown sugar (5 ½ ounces; 155 grams)
  • ½ cup gluten-free baking flour (2 ½ ounces; 70 grams)
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons butter, cold, cut into 6pieces. (1 ½ ounce; 42 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 ½ teaspoons baking powder
  • 1 ½ cups granulated sugar (10 ½ ounces; 297 grams)
  • 1 ½ sticks butter, softened (6 ounces; 170 grams)
  • ¼ teaspoon ground cinnamon
  • 2 large eggs (about 3 ½ ounces out of shell; 100 grams)
  • 1 cup sour cream (8 ounces; 226 grams)

Instructions

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

  2. Make the Filling and Topping: Stir together the brown sugar, gluten-free baking flour, and cinnamon in a small bowl.

    Remove ⅔ cup of the mixture. Rub the cold butter into the mixture until it's crumbly. Set aside. This is the crumb topping.

    The remaining mixture (without the butter) is the filling.

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

  4. Mix 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. Mix 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 incorporates in the thick butter that was stuck to the bottom of the bowl.)

  6. Stop the mixer. Add the eggs, one at a time. Mix until combined. Stop the mixer. Scrape 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 half the batter into the prepared pan. Sprinkle streusel mixture over the batter.

  9. Spread remaining batter over the filling. Sprinkle the crumb topping evenly over the cake.

  10. 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.