Gluten-Free Sour Cream Coffee Cake

A family recipe made gluten-free, this is the BEST Coffee Cake! This easy recipe for sour cream coffee cake yields a coffee cake with the most amazing moist, soft & fluffy texture, fabulous cake flavor + yummiest cinnamon sugar streusel!

Gluten-Free Sour Cream Coffee Cake easy dessert recipe
Gluten-Free Sour Cream Coffee Cake

Easy Recipe for a Gluten-free Coffee Cake everyone will love!

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So excited for you to try this Gluten-Free Sour Cream Coffee Cake!

It is a family recipe made gluten-free and it is unreal!

My mother use to make it a lot growing up and for some reason, I had never made it gluten-free…. so happy I finally did! It tastes even better than I remembered!

The first thing that strikes you is that the texture is unreal! So moist, soft & fluffy!

And the flavor is fabulous! The sour cream gives a great flavor to the cake and the cinnamon sugar streusel–both in the middle of the cake and on top– is so yummy!

Gluten-Free Sour Cream Coffee Cake easy dessert recipe

And it is really easy to make!

Before we get to the ingredients, I want to point out that there is a cooking video on this page so you can see how easy it is to make.

And as with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.

How to Make the Gluten-Free Sour Cream Coffee Cake

You’ll need 12 ingredients in total:

butter or dairy-free butter

sugar

eggs

vanilla extract

gluten-free all purpose flour (with xanthan gum) (we used GFJules)

baking powder

baking soda

salt

sour cream

brown sugar

cinnamon and

walnuts

Gluten-Free Sour Cream Coffee Cake Easy Recipe www.healthygffamilly.com

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the gluten-free Sour Cream Coffee Cake…

Gluten-Free Sour Cream Coffee Cake easy dessert recipe

The cake comes together in 5 easy steps, taking 15-20 minutes:

  1. Make the Cinnamon Sugar Streusel. Set aside.
  2. Combine the flour, baking powder, baking soda and salt. Set aside.
  3. Cream the butter and sugar. Add in eggs and vanilla.
  4. Alternately add flour mix and sour cream.
  5. Add batter and streusel to pan and bake!

Let’s look at the steps more closely.

First the Cinnamon Sugar Streusel…

The streusel is a combination of brown sugar, cane (white) sugar, cinnamon and walnuts.

The two types of sugar give it great flavor and the brown sugar caramelizes a bit while it makes making it extra yummy!

As for the walnuts, you could substitute pecans as they have a similar textures.  If you are entirely nut-free, you could try it without but may need to increase quantities of sugars and cinnamon.

All you do it mix the ingredients together with a fork and set aside.

I like to make the streusel first because the batter mixes together quickly and that way I can assemble immediately.

The cake batter is basic: cream the butter and sugar until light and fluffy (the more room temperature the butter, the faster it will cream), mix in eggs and vanilla. then add in the flour and sour cream alternately.

The batter is gorgeous! It’s thick and creamy and very spreadable!

Now it’s time to assemble!

A note about the pan…

I used an angel food cake tube pan because that it all I had. But any tube pan or ideally a tube pan with a removable bottom will work.

No matter the pan, be sure to grease and flour it well before adding the batter.

To assemble…

  1. First, scoop about 1/2 the batter into the pan and spread evenly. I don’t measure, so it’s not exact meaning that sometimes the streusel layer is higher or lower in the pan.  It may not look like a thick layer of cake batter but it is enough! The cake rises a lot while baking.
  2. Then add a generous amount of the streusel and cover the entire layer so you can’t see any cake batter.
  3. Then scoop on the remaining batter and spread evenly over the streusel.
  4. Top with the remaining streusel and bake!

It rises and bakes beautifully! And your kitchen will smell amazing!

Gluten-Free Sour Cream Coffee Cake Easy Recipe www.healthygffamilly.com

 

Let it cool in the pan for 30 minutes or until cool enough to touch.

Lift cake out of the pan if your pan has a removable bottom, and let it cool fully.

When ready to remove the bottom of the pan, I’m sure there are many ways but I enlisted someone in my house and lifted it right out of the tube using spatulas to make sure it didn’t fall a part as it is a big cake and it works every time!

Slice into and enjoy!

This Sour Cream Coffee Cake is always a huge it!

Gluten-free or not, it’s moist and soft and so delicious!

And the streusel looks fancy and is so delicious but as you see, it is so simple to make!

Gluten-Free Sour Cream Coffee Cake easy dessert recipe

Hope you love it as much as we do!

For more simple cakes, try our:

Gluten-Free Lemon Bundt Cake

Gluten-Free Lemon Olive Oil Cake

Gluten-Free NY Style Crumb Cake

PIN it!

 

Scroll down for recipe and leave a comment/rating if you make it. We love hearing from you!

Recipe

 

Gluten-Free Sour Cream Coffee Cake easy dessert recipe
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4.73 from 11 votes

Gluten-Free Sour Cream Coffee Cake

A family recipe made gluten-free, this is the BEST Coffee Cake! This gluten-free sour cream coffee cake recipe yields a coffee cake with the most amazing moist, soft & fluffy texture, fabulous cake flavor + yummiest cinnamon sugar streusel!
Prep Time25 minutes
Cook Time45 minutes
Course: Dessert, Holidays, Baking, Cake
Cuisine: Gluten-Free, Dairy-Free Optional
Keyword: gluten-free coffee cake easy recipe, gluten-free sour cream coffee cake, gluten-free dessert recipe, sour cream coffee cake recipe
Servings: 12 servings
Author: Healthy Gluten-free Family

Equipment

  • 1 tube pan

Ingredients

Cinnamon Sugar Streusel

  • cup brown sugar packed
  • ¼ cup cane sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts

Cake

  • 1 cup butter or dairy free butter room temperature
  • 1 cup cane sugar
  • 2 large eggs room temperature, ideally
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all purpose flour (with xanthan gum) we use GF Jules
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream or dairy-free sour cream

Instructions

  • Preheat oven to 350 degrees F and grease and flour a tube pan. Set aside.

Make the Cinnamon Streusel

  • Mix all the ingredients in a medium bowl using a spoon or fork. Set aside.

Make Cake Batter

  • In a separate small bowl, combine flour, baking powder, baking soda and salt using a pastry cutter, whisk or fork. Set aside.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time and mix to combine.
  • Add vanilla extract and mix to combine.
  • Alternately, add flour mix and sour cream (I do about 1/2 each time) and mix to combine. Do not over mix. Batter will be thick and fluffy.

Assemble and Bake

  • Spoon 1/2 the cake batter into the prepared baking pan and spread evenly.
  • Sprinkle with 1/2 the Cinnamon Streusel and make sure the entire batter layer is covered.
  • Then top with the remaining batter and spread evenly.
  • Top with the remaining Cinnamon Streusel and bake for 45 minutes or until a caker tester or tooth pick come out clean.
  • Let it cool in the pan for 30 minutes or until cool enough to touch.
    Lift the cake out of pan if you have a removable bottom, and let it cool fully.
    When fully cool, life the cake off the bottom of the pan.
    Serve and enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

29 thoughts on “Gluten-Free Sour Cream Coffee Cake

  1. Forgive me but where is the coffee in this coffee cake, it doesn’t seem to be included in the recipe?

  2. AH-MA-ZING. Absolutely delicious & enjoyed by all the gluten eating & gf family members. It’s so light & fluffy. Yum!

  3. Made this cake today! Will definitely make again! Is it possible to make in a different pan if you don’t have a tube pan?

  4. What a delicious coffee cake! Enjoyed by both the gluten-free and non-gluten free members of the household. Yum! Thanks for sharing.

  5. Made this last night for my gluten free son to bring to his nonna so that they could have coffee together. I of course stole a piece to try. OMG it was amazing. So streusily delicious and moist. I expected it to crumble and I made it in a bundt pan so I thought for sure it wouldn’t come out. It was perfect! You’re my hero and I can’t wait to try more gluten free recipes.

  6. 5 stars
    This was so delicious and the directions were very clear. My whole family loved it (2 of us have celiac and the rest eat GF in support) and there was even a comment that it might have been one of the best cakes I’ve ever made! Thank you so much.

  7. Looks yummy! If I want to use regular all-purpose flour is it a 1:1 sub? And would there be any other changes to the recipe? You mentioned it was a family recipe turned GF so thought I would check in. Thank you!

  8. I love this cake. It is so light. Do you think adding lemon to it would alter it? I’m trying to make a fruit trifle and feel this type of cake would be perfect but with lemon flavoring..

  9. I bake for someone who cannot tolerate white/brown sugar. Would honey or maple syrup work as a substitute?

    1. I have never made this recipe with maple syrup so I can’t guarantee how it will turn out. And I am not sure if you would need less maple syrup than the called for sugar and brown sugar amounts…. you are welcome to play around with it and if you try, let me know.

  10. 5 stars
    I just made this this morning. It’s delicious. I made it in a bundt pan and used pecans. It came out nicely. I didn’t even wait for it too cool to eat it!

  11. 5 stars
    This recipe is EXCELLENT! I used King Arthur Measure for Measure, I Can’t Believe it’s Not Butter, and Lactaid Sour Cream. GF & lactose-free. This reminded me of the sour cream coffee cake my mom made when I was young, a recipe I’ve been trying to get right for years. Really was great taste and texture. Thank you

  12. Love this recipe!! The cane sugar and sour cream really helps make this one taste so wonderfully different! I didn’t have the tube pan and instead made it in a square pan and it sank in the middle – next time will definitely get the right pan to avoid this happening…and because I definitely intend to make this over and over again!!! It has a nice texture (thanks to xantham!) and the flavor is so good – certainly received a lot of compliments!!

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