Gluten-Free Sour Cream Coffee Cake
This gluten-free coffee cake has a rich sour cream cake topped with a thick layer of cinnamon crumb.
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Gluten-Free All-Purpose Flour
Cinnamon Crumb Topping
gluten-free flour blend*
dark brown sugar
Sour Cream Cake
+ 2 Tbsp sugar
sunflower or canola
Pre-heat the oven to 350°F. Grease a
or, if you don't have one use a 8 or 9 inch cake pan, or 8" square baking dish and place a metal cup or something oven-safe in the middle.
Make the Cinnamon Crumb Topping
Melt the butter with the vanilla extract
Combine the dry ingredients in a mixing bowl. Stir well and break up any brown sugar clumps.
Add the melted butter and vanilla and stir until all of the dry ingredients are moistened.
Make the Sour Cream Cake
In a large mixing bowl, whisk the dry ingredients together.
In a separate bowl, whisk the eggs, vanilla, sugar, sour cream and oil. Whisk until the sugar is dissolved and the mixture is pale and creamy.
Pour the liquid into the flour mixture and stir until smooth.
Spread the cake batter into the pan. Top with 1/3 of the cinnamon crumb. Use a fork or spoon to press the crumb into the batter.
Top with the remaining crumb and gently press down to adhere the crumb to the cake.
Bake for 50 minutes or until a toothpick inserted in the center comes out dry.
*If using a gluten-free flour blend that contains xanthan gum, guar gum or inulin, omit the xanthan gum called for in the recipe.
This recipe works well with
King Arthur Measure for Measure Gluten-Free Flour
and several other store-bought flours. Be sure to check out this collection of
King Arthur Gluten-Free Flour Recipes
Did you make this recipe?
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how it was! Tag @chefjanetk on Instagram.