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This Sour Cream Coffee Cake Recipe, topped with a delicate glaze, is so light and refreshing no one will guess its gluten free. A must try for coffee cake lovers, this tender dessert is perfect as a breakfast treat or after dinner indulgence.
I’m always looking for a new coffee cake recipe to add to my collection. Whether it’s in the morning for breakfast with a great ethiopian coffee, or any time throughout the day, a little something sweet is always a good idea.
I’ve had success adapting some of Ina’s other recipes into gluten free versions, and I was eager to give this one a go. This coffee cake is easy to make and has a tasty cinnamon streusel running though it and adorning the top. The sour cream gives the dessert a lighter, moister texture.
The delicate glaze adds a little touch of sweetness to the cake. Its light texture is similar to the glaze on my Lemon Loaf Cake with Lemon Glaze, but completely different from the rich chocolate ganache on my Gluten Free Chocolate Sour Cream Bundt Cake.
If you like light and delicate, then this coffee cake recipe is for you.
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How to Make this Sour Cream Coffee Cake Recipe
Preheat the oven to 350 degrees. Grease and flour a 10-cup or 12-cup Bundt pan.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar until well combined (photo 1).
Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream beating until completely incorporated (photo 2).
In a medium mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt (photo 3).
Add ⅓ of the flour mixture to the batter, and with the mixer on low, beat until just combined. Continue to add ⅓ of the flour, and mixing on low, until all the flour has been incorporated.
Use a rubber spatula to scrape down the sides of the bowl and make sure the batter is completely combined (photo 4).
In a small mixing bowl, add the brown sugar, gluten free flour, cinnamon, salt, and cold butter pieces. Use a fork, or your fingers, to press the streusel ingredients together until it forms crumbs (photos 5 & 6).
Sprinkle ½ cup of the streusel in the bottom of the Bundt pan. Spoon half the batter over the streusel and spread evenly with a knife.
Sprinkle the rest of the streusel on top of the batter. Then spoon the remaining batter over the streusel and spread it out (photos 7 & 8).
Bake for 50 to 55 minutes, until a wooden pick inserted in the middle comes out clean.
Allow the cake to cool on a wire rack for at least 30 minutes (photo 9). Then invert the cake onto a wire rack to cool completely.
Whisk the powdered sugar and milk together to form the glaze. (Note: Stir in additional powdered sugar or milk to achieve the desired consistency). Use a spoon to drizzle the glaze over the cake.
Serve and enjoy!
How long can you store this sour cream coffee cake?
You can store the cake in a covered cake container, or wrapped in plastic, for up to 2 days. The covered cake can also be stored in the fridge for up to a week.
Baker's Tips
- Generously grease and flour the Bundt pan. This will keep the edges of the cake from sticking to the pan.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a butter knife to spread the batter in the Bundt pan. The smaller knife makes it easier to spread the batter into all the crevices of the pan.
If you’re looking to add a new favorite to your coffee cake recipes, you have to try this scrumptious Sour Cream Coffee Cake Recipe. Your cup of coffee or tea, will thank you. Happy Baking!
More Gluten Free Desserts to Try
- Chocolate Brownie Cheesecake {Gluten Free}
- Gluten Free Banana Cake with Cream Cheese Frosting
- Gluten Free Chocolate Toffee Bars
- Gluten Free Spice Cake
- Cranberry Coffee Cake
Find more tasty recipes in the Recipe Index.
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Recipe
Sour Cream Coffee Cake (Gluten Free)
Connie @ Flavor Walk
This Sour Cream Coffee Cake Recipe, topped with a delicate glaze, is so light and refreshing no one will guess its gluten free.
4.91 from 11 votes
Print Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert, Snack
Cuisine American, Gluten free
Servings 10 slices
Calories 528 kcal
Ingredients
For the cake:
- 12 tablespoons unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups sour cream
- 2 ½ cups gluten free flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
For the streusel:
- ¼ cup light brown sugar packed
- ½ cup gluten free flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons cold unsalted butter cut into pieces
For the glaze:
- ¾ cup powdered sugar
- 2 tablespoons milk
Instructions
Preheat the oven to 350 degrees. Grease and flour a 10 or 12 cup Bundt pan.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar until well combined.
Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and beat until completely incorporated.
In a medium mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
Add ⅓ of the flour mixture to the batter, and with the mixer on low, beat until just combined. Continue to add ⅓ of the flour and mixing on low until all the flour has been incorporated.
Use a rubber spatula to scrape down the sides of the bowl and make sure the batter is completely combined.
In a small mixing bowl, add the brown sugar, gluten free flour, cinnamon, salt, and cold butter pieces. Use a fork, or your fingers, to press the streusel ingredients together until it forms crumbs.
Sprinkle ½ cup of the streusel in the bottom of the Bundt pan. Spoon half the batter over the streusel and spread evenly with a knife. Sprinkle the rest of the streusel on top of the batter. Then spoon the remaining batter over the streusel and spread it out.
Bake for 50 to 55 minutes, until a wooden pick inserted in the middle comes out clean.
Allow the cake to cool on a wire rack for at least 30 minutes. Then invert the cake onto a wire rack to cool completely.
Whisk the powdered sugar and milk together to form the glaze. Stir in additional powdered sugar or milk to achieve the desired consistency. Use a spoon to drizzle the glaze over the cake.
Notes
- Generously grease and flour the Bundt pan. This will keep the edges of the cake from sticking to the pan.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a butter knife to spread the batter in the Bundt pan. The smaller knife makes it easier to spread the batter into all the crevices of the pan.
Recipe adapted from Barefoot Contessa
Nutrition
Serving: 1sliceCalories: 528kcalCarbohydrates: 72gProtein: 6gFat: 25gSaturated Fat: 14gCholesterol: 125mgSodium: 486mgPotassium: 201mgFiber: 3gSugar: 46gVitamin A: 800IUVitamin C: 0.2mgCalcium: 133mgIron: 1.8mg
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
