Gluten-Free Coffee Cake (with Sour Cream) 


Indulge your taste buds with this delectable Gluten-Free Coffee Cake, enriched with the creamy goodness of sour cream. This moist and flavorful coffee cake is perfect for those with gluten sensitivities or those simply looking for a delicious twist on a classic favorite. Follow these five easy steps to create a gluten-free treat that will satisfy your cravings for a delightful coffee break.


– 2 cups gluten-free all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 2 large egg – 1 teaspoon vanilla extract – 1 cup sour cream For the Streusel Topping: – 1/2 cup gluten-free all-purpose flour – 1/2 cup brown sugar, packed – 1 teaspoon ground cinnamon – 1/4 cup unsalted butter, melted



Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch square baking pan or line it with parchment paper for easy removal.


Step 1

In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.


Step 2

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer on medium speed for about 2-3 minutes.


Step 3

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.


Step 4

In a small bowl, mix together the streusel topping ingredients—gluten-free all-purpose flour, brown sugar, cinnamon, and melted butter—until crumbly. Spread half of the batter into the prepared pan, then sprinkle half of the streusel topping over the batter. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. 


Step 5

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