Gluten Free Sour Cream Coffee Cake
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.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
- 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.