A classic gluten free sour cream coffee cake that is tender, moist, and full of warm cinnamon flavor with a walnut streusel and a simple maple glaze.
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Gluten Free Sour Cream Coffee Cake
This gluten free sour cream coffee cake is a classic breakfast cake with a soft crumb, a cinnamon walnut streusel, and a sweet maple glaze. It has all the flavor and texture you expect from a traditional sour cream coffee cake, but it is made with gluten free flour for a reliable, bakery-style result.
Sour cream gives the cake moisture and richness, while the cinnamon streusel adds a sweet, lightly crunchy layer through the center and over the top. The optional glaze adds a little extra sweetness and maple flavor, making this cake especially good for brunch, holiday mornings, weekend baking, or serving with coffee or tea.
A good coffee cake is simple, comforting, and easy to serve. This recipe works well alongside eggs, quiche, fresh fruit, bacon, sausage, or any breakfast spread. It is also sturdy enough to slice and share, making it a helpful make-ahead option for gatherings.
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What You Need to Know About This Easy Coffee Cake Recipe
For this gluten free coffee cake, King Arthur Gluten-Free Measure for Measure Flour is used as the flour blend. It is a helpful option when converting classic baked goods to gluten free because it is designed as a simple flour swap and already contains xanthan gum.
Because gluten free baking can be sensitive to measurements and mixing methods, the best results come from measuring carefully, using room temperature ingredients, and creaming the butter and sugar long enough to create a light, fluffy base. These steps help the cake rise well and keep the finished texture tender rather than heavy.
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Sour Cream Coffee Cake Ingredients
- Gluten free flour, such as King Arthur Gluten-Free Measure for Measure Flour
- Aluminum free baking powder
- Baking soda
- Fine sea salt
- Unsalted butter
- Granulated sugar
- Eggs
- Pure vanilla extract
- Sour cream
- Light brown sugar
- Ground cinnamon
- Walnuts, or chopped pecans if preferred; omit for a nut-free coffee cake
Equipment Needed to Make Coffee Cake from Scratch
- Tube pan
- Because this recipe has a streusel topping, a bundt pan is not recommended. The streusel may be lost when the cake is removed from the pan.
- Hand mixer or stand mixer for creaming the butter and sugar
- Mixing bowls, whisk, spatula, measuring cups, and measuring spoons
- Cooling rack
How to Make Coffee Cake Gluten Free
Step 1. Preheat the oven and generously spray a tube pan with non-stick spray. Place the oven rack in the center position so the cake bakes evenly.
Step 2. Whisk together the gluten free flour, baking powder, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar until light and fluffy.
Step 3. Beat in the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla extract, then mix in the dry ingredients until the batter is fully combined.
Step 4. Prepare the cinnamon streusel by combining brown sugar, gluten free flour, cinnamon, salt, cold butter, and walnuts.
Step 5. Spread half of the coffee cake batter into the prepared pan. Add half of the streusel, then cover with the remaining batter and finish with the rest of the streusel.
Step 6. Bake until the cake is done and a cake tester comes out with moist crumbs. Cool the cake on a wire rack before removing it from the pan.
Step 7. Whisk together the maple glaze and drizzle it over the cooled coffee cake before serving.
Tips for Making Homemade Coffee Cake
- Use a tube pan. This pan works best for the shape of the cake and helps preserve the streusel topping.
- Grease the pan well. A well-greased pan helps the cake release cleanly after cooling.
- Measure the flour carefully. Too much flour can make gluten free coffee cake dense and dry.
- Use room temperature ingredients. Room temperature butter, eggs, and sour cream blend more smoothly and help the batter bake evenly.
- Keep the butter for the streusel cold until you are ready to use it.
- Cream the butter and sugar thoroughly. Mixing for about four minutes helps incorporate air into the batter, which supports a better rise and a lighter texture.
- Cool the cake completely before removing it from the pan. If serving warm, slice it directly from the pan to avoid breaking the cake.
Other Gluten Free Coffee Cake Recipes to Try
- Cinnamon coffee cake
- Strawberry rhubarb coffee cake
- Blueberry sour cream coffee cake
- Cranberry orange coffee cake
Gluten Free Sour Cream Coffee Cake
Ingredients
For the Coffee Cake
- 3 cups gluten free flour, see notes
- 1 1/2 teaspoons aluminum free baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, room temperature
For the Cinnamon Streusel
- 1/4 cup light brown sugar
- 1/2 cup King Arthur Gluten Free Measure for Measure Flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cubed and cold
- 3/4 cup chopped walnuts, see notes
For the Glaze
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350 degrees. Liberally spray a tube pan with non-stick spray and set aside.
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In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
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Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy, about 4 minutes, scraping down the bowl as needed.
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Add the eggs one at a time, mixing until each egg is fully incorporated before adding the next. Add the sour cream and vanilla extract and mix to combine.
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Add half of the dry ingredients and mix until almost combined. Add the remaining dry ingredients and mix until fully incorporated.
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Let the batter rest while making the streusel. Combine the brown sugar, gluten free flour, cinnamon, and salt in a small bowl.
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Add the cold cubed butter and use a fork to work it into the dry ingredients until a crumble forms. Stir in the walnuts.
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Transfer half of the batter to the prepared tube pan and spread evenly. Sprinkle half of the streusel over the batter.
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Add the remaining batter and spread it evenly over the streusel. Top with the remaining streusel.
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Bake on the center rack for 50 to 65 minutes, or until a cake tester comes out with moist crumbs.
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Cool on a cooling rack for 30 minutes. Remove the cake from the pan and cool completely.
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Before serving, transfer the cake to a cake stand. Mix the powdered sugar, maple syrup, and vanilla extract in a small bowl, then drizzle over the coffee cake.
Notes
- King Arthur Gluten Free Measure for Measure Flour was used for this recipe and contains xanthan gum.
- Omit the walnuts for a nut-free coffee cake.
- The glaze is optional but adds excellent flavor.
- Store leftover cake at room temperature wrapped tightly in plastic wrap. To freeze, slice into individual pieces and freeze on a sheet tray. Once frozen, wrap each piece in plastic wrap and transfer to a freezer bag.
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition facts are estimated and may not always be accurate. Please consult a doctor or nutritionist if you have special dietary needs.
If you made this gluten free sour cream coffee cake, leave a rating and share your results.
