This gluten-free coffee cake is made extra rich and tender with the addition of sour cream! It is filled and topped with a cinnamon sugar. Based on a long-time family recipe, this coffee cake is sure to become your new go-to recipe!
Preheat oven to 350 degrees. Lightly butter or grease a 9x9x2 inch baking pan. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, nutmeg, cinnamon, and cardamon. In a small bowl, mix together the ingredients for the topping and set aside. In another small bowl, mix together the sour cream and baking soda.
In the bowl of a stand mixer (or using a hand mixer) cream the butter and brown and granulated sugar for 5 to 8 minutes. Add the vanilla and eggs and mix until incorporated. Scrape down the side 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 nut sand over the batter. Spoon the remaining batter over the sand layer and sprinkle the remaining cinnamon sugar nut sand on the top (you may not use it all).
Bake for 35 to 40 minutes until a wooden toothpick inserted into the center of the cake comes out clean. Let cool for 20-30 minutes before slicing. Enjoy!
Dairy-Free? I've successfully made this coffee cake dairy-free with vegan butter and Kite Hill dairy-free sour cream.Gluten-Free 1:1 Baking Flour: These muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the muffins have the structure they need. This is my favorite brand.