This Gluten Free Sour Cream Coffee Cake recipe is not only easy to make but it is incredibly moist and flavorful. The layers of cinnamon streusel crumb topping make this gluten free cake irresistible!
I’ve been asked for ages for a good gluten-free coffee cake recipe. Now, thanks to Sally McKenney, a professional baker and food photographer, I’ve developed a flawless one! After researching a million different recipes for “regular” coffee cake online, I landed on Sally’s. After swapping out the all-purpose flour with all-purpose gluten-free flour and changing the cinnamon to the pumpkin pie spice blend I can’t seem to lose, I got to work. The results were absolutely flawless the very first time!
Key Ingredients
- Gluten free flour- I like using a 1-to-1 gluten free flour, such as Bob’s Red Mill. You can also substitute for all-purpose flour.
- Sour cream- makes this cake so tender and moist.
- Brown sugar- for just the right amount of sweetness.
- Pumpkin spice blend- you can also substitute for cinnamon.
- Milk- you can use regular or non-dairy
How to make the best streusel crumble
- Combine the brown sugar, flour, and spices together in a medium bowl.
- Cut in the chilled butter with a pastry cutter or your fingers until the mixture is in pea-sized crumbs.
- Refrigerate until ready to use.
How to make gluten free coffee cake
- In a large bowl, combine the dry ingredients and set them aside.
- In a stand mixer, beat together the sugar and butter.
- Add the eggs and vanilla and then the sour cream.
- Gently mix in the dry ingredients and then the milk.
- Layer the cake batter with the streusel crumble. An offset spatula will help even the layers out!
- Bake for 32-38 minutes, or until a toothpick comes out clean when inserted into the cake.
Prep-ahead tips
Coffee cake can be stored at room temperature for up to 3 days or up to 1 week in the refrigerator. It is delicious served at room temperature or heated up slightly.
Variations and substitutions
- For a berry coffee cake: Feel free to fold in ½ cup fresh blueberries or raspberries into the batter itself.
- I don’t like my coffee cake too sweet, but for extra sweetness you can drizzle a powdered sugar glaze over the top after it is done baking.
- You are welcome to substitute the milk for dairy free.
- This cake will work well with both all-purpose and gluten-free flours.
- You can use sour cream or Greek yogurt.
More gluten free recipes you’ll love
I hope you give this Gluten Free Sour Cream Coffee Cake with Cinnamon Streusel Crumble a try and love it!
Gluten Free Sour Cream Coffee Cake with Cinnamon Streusel Crumble
This Gluten Free Coffee Cake recipe is not only easy to make but it is incredibly moist and flavorful. The layers of cinnamon streusel crumb topping make this gluten free cake irresistible!
Ingredients
Streusel Filling and Topping
- 2/3 cup finely packed brown sugar
- 3/4 cup gluten free all purpose baking flour
- 2 tsp pumpkin spice blend or cinnamon
- 6 tbsp cold unsalted butter, cut into 12 pieces
Cake
- 1 1/3 cups gluten free all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Kosher salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1/2 cup full-fat sour cream or Greek yogurt room temperature
- 2 tbsp milk regular or non-dairy
Instructions
- Preheat the oven to 350° F. Line an 8 x 8” square baking pan with parchment paper and coat with nonstick cooking spray. (Note: A 9” x 9” is too big.)
- To make the streusel, combine the brown sugar, flour, and spices together in a medium bowl. Cut in the chilled butter with a pastry cutter or your fingers until the mixture is in pea-sized crumbs. You should have about 2 cups of streusel. Refrigerate until ready to use.
- To make the cake, in a large bowl combine the flour, baking powder, baking soda, and salt. Whisk to combine and set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Stop to scrape down the sides and the bottom of the bowl with a rubber spatula when necessary. Add the eggs one at a time, then the vanilla, and beat on medium-high speed until combined. Beat in the sour cream.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. Mixture will be lumpy.
- Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not overmix this batter. The batter will be thick.
- Carefully spread half of the batter into the prepared pan. Sprinkle half of the crumb mixture evenly on top. Carefully spread the remaining batter on top (every last drop of it!). This can be a little tricky since you’re spreading thick batter on top of crumbs, but do your best. A small offset spatula or spoon helps! Sprinkle the remaining crumb mixture evenly on top.
- Bake for around 32–38 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow the cake to cool in the pan set on a wire rack for 15 minutes.
- Lift the cake from the pan using the overhang parchment paper around the sides and slice into squares. Or, if you didn’t use parchment, slice directly in the pan. Serve cake warm or at room temperature.
- Cover leftovers tightly and store at room temperature for up to 3 days or in the refrigerator for up 1 week.
Video
Notes
- For a berry coffee cake: Feel free to fold in ½ cup fresh blueberries or raspberries into the batter itself.
- I don’t like my coffee cake too sweet, but for extra sweetness, you can drizzle a powdered sugar glaze over the top after it is done baking.
- You are welcome to substitute the milk for dairy free.
- This cake will work well with both all-purpose and gluten-free flours.
- You can use sour cream or Greek yogurt.
Tried this recipe?Let us know how it was!
