Gluten Free Sour Cream Coffee Cake
Indulge in the perfect pairing of sweetness and spice with this Gluten-Free Sour Cream Coffee Cake—a tender, moist cake layered with a luscious, cinnamon-scented streusel topping. Perfectly balanced with the tangy richness of sour cream, this gluten-free treat uses a blend of gluten-free all-purpose flour and classic baking staples to achieve a light, fluffy crumb that’s just as satisfying as its traditional counterpart. The optional addition of chopped pecans adds a delightful crunch, while the sweet yet earthy aroma of brown sugar and cinnamon fills your kitchen as it bakes to perfection in just 40 minutes. Whether served warm with a cup of your favorite coffee or cooled and sliced for a cozy brunch, this easy-to-make coffee cake is sure to be a crowd-pleasing delight for anyone—even those with dietary restrictions.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or a 9-inch round cake pan with non-stick spray or butter.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and sour cream, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans (if using) to make the streusel topping.
Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.
Add the remaining batter on top, spreading it out gently, and then sprinkle the remaining streusel evenly over the top.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely or serve warm directly from the pan.
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 513.8 g | 187% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 290.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 564 mg | 43% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
