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.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then mix in the vanilla extract.

Step 5

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.

Step 6

In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans (if using) to make the streusel topping.

Step 7

Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.

Step 8

Add the remaining batter on top, spreading it out gently, and then sprinkle the remaining streusel evenly over the top.

Step 9

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

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

Serving size	(1040.3g)

Amount per serving	% Daily Value*
Calories	3803.2

Total Fat 194.5g	0%
Saturated Fat 98.6g	0%
Polyunsaturated Fat g
Cholesterol 745.3mg	0%
Sodium 2597.6mg	0%
Total Carbohydrate 513.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 290.0g
Protein 33.2g	0%

Vitamin D 140.3IU	0%
Calcium 564.4mg	0%
Iron 5.6mg	0%
Potassium 531.8mg	0%

*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.

Source of Calories

Fat: 44.4%

Protein: 3.4%

Carbs: 52.2%