Erin’s Recipe Rundown
Before going gluten-free, my grandma’s coffee cake was one of my all-time favorites so when I was diagnosed with Celiac, I knew I had to find a way to make her recipe gluten-free. Thankfully this is one that turns out so good gluten-free. What a relief!
Over the years, I’ve come back to this recipe from time to time to perfect my gluten-free version. I feel like now I can finally say I’m 100% happy with the results!
Why You’ll Love It: This coffee cake looks complicated, but it’s actually really easy to make. I make it for special occasion breakfasts (like Christmas morning, paired with my favorite gluten-free quiche), brunch with friends, and even for dessert. Plus this recipe is always a hit with everyone, not just those needing gluten-free!
Top Tip: Let the coffee cake cool for at least 20 minutes before slicing. This allows the crumb to set and makes for cleaner slices.
xoxo erin
Featured Comment
From Miriam: “Absolutely delicious and easy to make! Served it at a coffee and nobody guessed it was gluten free! Light, tender and spiced just right – a definite keeper!”
My grandma’s handwritten recipe in my little book of recipes I took to college!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free sour cream coffee cake. Jump to the recipe card below for the exact measurements.
- Gluten-Free: My top pick is Bob’s Red Mill 1-to-1 Baking Flour. King Arthur Gluten-Free Measure-for-Measure Flour will also work. They both contain xanthan gum so there’s no need to add any to the mixture!
- Sour cream: This is the secret to a perfect coffee cake! My grandma’s recipe used sour cream to create an incredibly moist, tender crumb, and it works just as well in this gluten-free version. I also use sour cream for perfect gluten-free scones!
- Butter: I recommend using a high-quality butter for the richest, most tender cake. I like to use Kerrygold!
- Nuts: My grandma always used walnuts, but pecans are my go-to. For nut-free, they can be omitted, but if that’s not a concern, I highly recommend including them for the best flavor and texture!
- Spices: The nutmeg and cardamom really make the spiced cake pop without overpowering the classic cinnamon flavor (plus they balance the sweetness).
How to Make Eva’s Gluten-Free Sour Cream Coffee Cake
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I use three separate bowls for the different mixtures before combining everything to create the perfect texture. Mixing the dry ingredients separately evenly blends the spices and leavening, the sour cream and baking soda work together for a tender crumb, and creaming the butter and sugars adds air for a lighter, fluffier cake.
Once my three mixtures are ready, I combine them in stages so the batter comes together smoothly. This also helps prevent overmixing, which keeps the cake soft and tender.
I like to add cinnamon sugar between the two layers of batter to create a cinnamon swirl through the middle. That way, there’s cinnamon sugar in every bite, not just on top.
Watch this video to see how to make it!
More Gluten-Free Breakfast Recipes
Eva’s Gluten-Free Cinnamon Nut Coffee Cake
Video
Ingredients
Coffee Cake
- 1½ cups (225g) gluten-free measure-for-measure flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 1 cup (240g) sour cream
- ¾ teaspoon baking soda
- ½ cup (113g) butter, at room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ cup (32g) chopped pecans or walnuts
Cinnamon Sugar Topping
- ¼ cup (32g) chopped pecans or walnuts
- 1 tablespoon ground cinnamon
- ¼ cup (53g) brown sugar
- ¼ cup (50g) granulated sugar
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with cooking spray.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt, nutmeg, cinnamon and cardamom.
- In a small bowl, mix together the sour cream and baking soda.
- In another small bowl, mix the ingredients for the topping and set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat together the butter, granulated sugar and brown sugar until creamy and smooth. Add the vanilla and eggs and mix until combined. Scrape down the sides and bottom of the bowl and mix again.
- With the mixer on low speed, add ⅓ of the dry ingredients and mix to combine. Add ½ the sour cream and mix, followed by another ⅓ of the dry ingredients. Repeat with the remaining sour cream and dry ingredients, mixing after each addition. Stir in the nuts.
- Spoon half of the batter into the prepared pan. Sprinkle ⅓ of the cinnamon sugar topping over the batter. Spoon the remaining batter into the pan and sprinkle the top with the remaining cinnamon sugar topping.
- Bake for 35 to 40 minutes until a toothpick inserted into the center of the cake comes out clean. Let cool for 20-30 minutes before slicing.
This cinnamon coffee cake was AMAZING! My non GF friends are devouring it. I usually substitute Greek yogurt for sour cream but decided to do the sour cream and I was not disappointed. I may try and use Greek yogurt in the future. I have already made this 3 times in the last 2 weeks. Thank you so much for sharing a wonderful recipe and treasure from your family.
Oh wow! Thank you for such a rave review, April. We’re so excited to hear you’ve made this recipe several times in the last few weeks, you’ve loved it so much. We’d love to hear how it goes with the Greek yogurt!