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Gluten Free Sour Cream Coffee Cake Recipe

A Classic Sour Cream Coffee Cake recipe made gluten free! This coffee cake is tender, moist, and full of flavor from the cinnamon and walnuts.

baked Gluten Free Sour Cream Coffee Cake Recipe ready to serve on a wax paper lined wood platter

This post is sponsored by King Arthur Baking Company and may contain affiliate links for products and ingredients I use and love. You can read my full disclosure hereThank you for supporting the brands that support What The Fork Food Blog. All opinions are my own ♥

This classic coffee cake recipe is very similar to most traditional sour cream coffee cake recipes. 

My version is based on my Blueberry Coffee Cake, which is a delicious variation for summer! And, of course, it’s gluten free.

In my opinion, brunch just isn’t complete without a coffee cake on the table. Serve this up with some eggs, quiche, fresh fruit, and bacon or sausage and you’ve got yourself a full spread ready for any holiday or weekend get-together!

sliced Gluten Free Sour Cream Coffee Cake Recipe ready to serve

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

What You Need To Know About This Easy Coffee Cake Recipe:

To make this easy coffee cake, I used King Arthur Gluten-Free Measure for Measure Flour. It’s a really great flour blend when you’re looking to make a simple gluten free flour swap. 

I love it for cakes, cookies, brownies, muffins, and more. Since it already contains xanthan gum, it’s one less ingredient I have to take the time to measure out.

gluten free sour cream coffee cake sliced into with a bag of King Arthur Gluten Free Measure for Measure Flour in the background

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Sour Cream Coffee Cake Ingredients

overhead shot of ingredients to make a Gluten Free Sour Cream Coffee Cake Recipe


Equipment Needed to Make Coffee Cake from Scratch

  • Tube Pan – it’s the same pan I use to make Gluten Free Angel Food Cake!
    • Because of the streusel topping, I don’t recommend baking in a bundt pan or you’ll lose all of that delicious streusel when you remove the coffee cake from the pan.
  • Hand Mixer or Stand Mixer – you’ll want to use a mixer to cream the butter and sugar together. 
  • Basic Baking Tools – small mixing bowls, whisk, spatula, measuring cups, measuring spoons.
  • Cooling Rack

a slice of gluten free sour cream coffee cake being served


How to Make Coffee Cake Gluten Free

Step 1. Preheat oven and spray a baking pan with non-stick spray. Make sure the rack is placed in the center of the oven.

Step 2. Whisk together the dry ingredients. Then cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.

Step 3. Beat in the eggs one at a time and mix in the sour cream and vanilla extract. Mix in dry ingredients.

Step 4. Make the streusel. Add half the coffee cake batter to the prepared pan and spread it evenly in the bottom of the pan.

Step 5. Add half of the streusel to the coffee cake and then top with the remaining coffee cake batter. Top with the remaiing streusel.

Step 6. Bake until done and cool completely on a wire rack. Then make the maple glaze.

Step 7. Top the coffee cake with the glaze before serving.

maple glaze being drizzled on a slice of gluten free sour cream coffee cake


Tips for Making Homemade Coffee Cake

  • Use a Tube Pan as called for in the recipe. The streusel topping won’t work with a bundt pan.
  • Grease the pan really well. This will make it easy to remove the cake from the pan without any worry of the coffee cake sticking.
  • Don’t over-measure your flour. Too much flour will make your coffee cake dense and dry. Get my free guide to measuring flour here.
  • Use room temperature ingredients for the coffee cake batter. The butter, eggs, and sour cream should all be at room temperature. You’ll be able to cream the butter better, the eggs will incorporate more easily, and the coffee cake will bake evenly. Using room temperature ingredients will also help the coffee cake rise more while it’s baking.
    • the butter for the streusel should still be cold so keep it refrigerated until ready to use.
  • Cream the butter longer than you think! The butter and sugar will mix for about 4 minutes in order to be properly creamed. When creamed, it will be much lighter in color and will have increased in volume. This step is crucial for getting a good rise on your coffee cake so it doesn’t end up being too dense.
  • Cool the coffee cake completely before removing it from the inner ring. Once cool, gently loosen the cake from the bottom of the ring stand (I used a thin offset spatula to do this) and carefully lift the coffee cake off the pan to transfer to a cake stand.
    • If you’re serving the coffee cake warm, you can slice it right from the pan.

a slice of gluten free sour cream coffee cake on a plate with a fork taking a piece out


Other Gluten Free Coffee Cake Recipes To Try

a slice of gluten free sour cream coffee cake on a white plate with a fork that has a bite taken out


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a slice of gluten free sour cream coffee cake being served

Gluten Free Sour Cream Coffee Cake

Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A Classic Sour Cream Coffee Cake recipe made gluten free! This coffee cake is tender, moist, and full of flavor from the cinnamon and walnuts.

Ingredients

For the Coffee Cake

  • 3 cups gluten free flour (see notes)
  • 1 1/2 teaspoons aluminum free baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream, room temperature

For the Cinnamon Streusel

  • 1/4 cup light brown sugar
  • 1/2 cup King Arthur Gluten Free Measure for Measure Flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cubed and cold
  • 3/4 cup chopped walnuts (see notes)

For the Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Liberally spray a tube pan with non-stick spray and set aside.
  2. In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
  3. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until light and fluffy (about 4 minutes). Scrape down the bowl as necessary.
  4. Once the butter and sugar are creamed, add the the eggs one at a time. Mix until each egg is fully incorporated before adding the next egg. Add the sour cream and vanilla extract and mix to combine.
  5. Add half of the dry ingredients and mix until almost combined. Then add the remaining dry ingredients and mix until fully incorporated, scraping down the bowl as needed.
  6. Let the batter rest and make the streusel. Add the light brown sugar, 1/2 cup gluten free flour, cinnamon, and 1/4 teaspoon fine sea salt to a small bowl. Mix to combine.
  7. Add the cubed butter and use a fork to to incorporate the butter until a crumble forms. Mix in the walnuts.
  8. Transfer half of the coffee cake batter to the prepared tube pan and spread it evenly in the bottom of the pan. Sprinkle half of the streusel over the batter.
  9. Add the remaining batter to the pan and spread it evenly over the streusel. Top with the remaining streusel.
  10. Bake the coffee cake on the center rack for 50-65 minutes or until a cake tester comes out with moist crumbs.
  11. Cool on a cooling rack for 30 minutes. Then remove the cake from the pan and cool completely.
  12. Before serving, carefully transfer the coffee cake to a cake stand. Mix the powdered sugar, maple syrup, and vanilla extract together in a small bowl and drizzle over the top of the coffee cake.

Notes

  1. I used King Arthur Gluten Free Measure for Measure flour which contains xanthan gum.
  2. Omit the walnuts for a nut-free coffee cake.
  3. The glaze is optional but delicious!
  4. Store leftover cake at room temperature wrapped tightly in plastic wrap. To freeze, slice into individual pieces and freeze on a sheet tray. Once frozen, wrap each piece in plastic wrap and transfer to a freezer bag.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 531

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 12 servings and include the glaze.

 Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

a slice of gluten free sour cream coffee cake on a white plate with a bag of King Arthur Gluten Free Measure for Measure Flour in the background

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Cindy

Wednesday 25th of August 2021

Hi Shay I was wondering if your Nightshade Free Gluten Free Flour Blend would also work for this recipe? I’m unable to have xanthan gum as I have a corn allergy too. I can have guar gum but I’m unsure how much to add if I try the nightshade free gf flour blend? Thanks, Cindy

Shay

Sunday 29th of August 2021

Hi Cindy, I haven't tried this recipe with guar gum but I would use 1 1/2 teaspoons of xanthan gum with my Nightshade Free Flour Blend in the coffee cake batter and I would use 1/4 - 1/2 teaspoon in the streusel. Hope that helps!

Cici

Sunday 22nd of August 2021

(reposting to correct error)

I’m definitely trying this! I’m trying to recreate a similar coffeecake from my gluten-full days. Do you think there would be any issues with substituting golden flaxseed meal for some of the flour? Also, could I add a little coffee liqueur without drying out the cake?

Shay

Sunday 29th of August 2021

Hi CiCi, I haven't tried substituting flaxseed meal for flour so I can't tell you how that would work out for you. You can definitely add some liqueur for added flavor, I would mix it in when you add the vanilla extract.

Cici

Sunday 22nd of August 2021

I'm definitely trying this! I'm trying to recreate a similar coffeecake from my gluten-full days. Do you think there would be any issues with substituting golden flaxseed meal with some of the flour? Also, could I add a little coffee liqueur without drying out the cake?

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