Eva’s Gluten-Free Cinnamon Nut Coffee Cake

sliced coffee cake in the baking pan with two slices turned to show the inside crumb.

Meaningful Eats

Eva’s Gluten-Free Cinnamon Nut Coffee Cake

8 servings

This is my gluten-free version of my family’s beloved coffee cake recipe. This coffee cake is made extra rich and tender with the addition of sour cream. It is filled and topped with an irresistible cinnamon sugar-nut mixture. You’ll love it morning, noon or night!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Author Erin Collins

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.

Notes

Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum. I think Bob's Red Mill Gluten-Free 1-to-1 Baking Flour creates the best results with this one!

Dairy-Free: Use dairy-free sour cream and dairy-free butter.

Nut-Free: Omit the pecans or walnuts.

To Make-Ahead: For the best texture and flavor, serve this coffee cake the day it's baked, though leftovers keep well for a few days. It can also be frozen for longer storage!

To Store: Let cool and store in an airtight container at room temperature for up to 3 days.

To Freeze: Let cool, then wrap tightly in plastic wrap and foil or place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge. Option to warm slices in 300°F oven for 5-10 minutes.

Nutrition