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.
- 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).
If you love cinnamon spice recipes as much as I do, you have to try these gluten-free cinnamon rolls and this gluten-free monkey bread.
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.
For more sweet breakfast and brunch recipes like this one, I recommend gluten-free apple cake, gluten-free banana bread or this gluten-free muffin recipe!
Watch this video to see how to make it!
Eva’s Gluten-Free Cinnamon Nut Coffee Cake
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.
I made this with some sour cream that I wanted to use up. It turned out really good. I would make it again.
I’m so glad it turned out for you! Thanks for the comment 🙂
Will this recipe turn out good with wheat flour?
Hi Erin, thanks for sharing this recipe! I’m excited to try it! Does it double well into a 9×13” to feed a crowd? Thanks for all of your hard work!
Can I use this as a birthday cake and ice it??
I think it would be really sweet with actual frosting – but you could add a little glaze! It’s definitely delicious enough for a birthday in my opinion 🙂
I made this coffee cake yesterday and I love the moist texture and it didn’t last too long, I will pin this one to my favorite recipe book, also the amazing cinnamon aroma over my house ❤️ Thanks for sharing your recipe
I’m so glad you enjoyed the coffee cake! Thanks for the comment 🙂
All I can say is WOW! The texture of this cake is/was amazing! – Even as leftovers 2 days later (that was as long as I could make it last before eating it all) it was still tender and not gummy at all. Will definitely put this recipe into my regular rotation. Thank you!
I’m so glad you enjoyed it! Thanks for the comment 🙂
Hi Erin I would like to make your gluten-free sour cream coffee cake but I have almond flour (Walmart brand) that I would like to use. Are there any other ingredients that I need to add or take out? I’m sure I need to use xanthan gum but I don’t know how much. Hoping you can help! Thanks
-Asia
More than perfect..I really like it..easy too …this is the 3rd time I baked it…everyone eat it the ask me to make it next time..nothing perfect than this recipe..thank you so much .
Thank you for this recipe, I really like it…the cake was just perfect…easy in everything..I reduced the sugar , and when I mix the egg with sugar and butter I add coffee…but some thing happened…I repeat it again with same ingredients and it was good at the end.
The problem that I face when the sugar never melt with the butter…but after adding the rest it was good..but not her the result , the result after baking .
And I wan , my cake was really perfect .. this is was your first recipe ,I will definitely follow you for every new recipe.
Honestly, this woman is a gluten free genius!! It’s a second recipe I tried (also chocolate chip cookies) and you can’t even tell the difference with gluten free flour!! First time i made cake that it soft and fluffy, and tastes amazing!! I love this website!!
I’m so happy to hear you like the recipes! Glad the coffee cake turned out for you 🙂
I made this for Mother’s Day and it was a major hit! It’s so delicious and moist and perfect. Will be making again and again!
Can you make this with butter crisco in place of butter?
This cake was so delicious and moist! Will most definitely make again and again!!
I’m so glad you enjoyed it! Thanks for the comment!
I love coffee cake, but I am dairy free.
How can make this coffee cake dairy
free?
I’ve made this with Kite Hill dairy-free sour cream and it turns out great! I hope this helps!
Yeeeeees!! Best gf coffee cake and so moist with the sour cream! Works great dairy free too, thank you!
All Erin’s recipes work out every time. Both my kids are Celiacs so always on the hunt for good nutritious recipes. Do you have any recipes that use buckwheat flour? I’m trying to cook with more nutritious flours.
Thanks.