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Moist Gluten-Free Coffee Cake with Sour Cream

Recipe by Evelyn Marcella Rivera

An incredibly tender and moist gluten-free coffee cake made with sour cream, topped with a thick cinnamon crumb topping and finished with a sweet vanilla glaze. Nobody will ever guess it’s gluten-free.

  • Total Time1 hour 35 minutes
  • Yield9 servings 1x

Ingredients

Units Scale

Coffee Cake

  • 1 1/3 cups all-purpose gluten-free flour (205 g; Cup4Cup GF flour recommended)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into pieces and softened (84 g)
  • 1/2 cup sour cream, room temperature (127 g)
  • 2 eggs + 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract

Crumb Topping

  • 8 tablespoons unsalted butter, melted and warm (113 g)
  • 1/3 cup granulated sugar (70 g)
  • 1/3 cup light or dark brown sugar, packed (75 g)
  • 1 egg yolk, room temperature
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 1/4 cups all-purpose gluten-free flour (173 g; Cup4Cup GF flour recommended)

Vanilla Glaze

  • 3/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Set the Stage: Adjust oven rack to upper middle position and preheat oven to 325°F. Spray an 8×8-inch baking pan with cooking spray and set aside.
  2. Build the Batter: In a large bowl or stand mixer, mix together flour, sugar, baking powder, baking soda, and salt on low speed. Add softened butter one tablespoon at a time, mixing until fine crumbs form with no large pieces of butter visible.
  3. Add Wet Ingredients: Add sour cream, whole eggs, egg yolk, and vanilla extract. Mix on medium speed until well combined, light, and fluffy.
  4. Spread the Batter: Spread cake batter evenly into prepared pan. The mixture is thick — lightly wet your fingers if needed to press it into an even layer. Do not clean the mixing bowl.
  5. Make the Crumb Topping: Melt butter in a microwave-safe bowl, then add to the cake batter bowl. Whisk in granulated sugar, brown sugar, egg yolk, cinnamon, and salt. Beat in flour until no flour pockets remain and it forms a thick dough.
  6. Add the Crumble: Break crumb topping into pieces and sprinkle evenly over the batter. Use a knife to slightly swirl some crumb topping into the cake, then gently press the topping with your hand.
  7. Bake: Bake for 45–50 minutes, rotating the pan halfway through. Insert a toothpick down into the cake (past the crumb layer) to check for doneness — it should come out clean.
  8. Cool: Place pan on a wire rack to cool. Meanwhile, prepare the vanilla glaze.
  9. Make the Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract. Mix until smooth with no lumps. If too thick, add a tiny dash of milk.
  10. Glaze and Serve: Drizzle glaze over the crumb topping while the cake is still warm. Let stand for at least 30 minutes before slicing and serving.

Notes

Store leftovers covered at room temperature for up to 3 days. The sour cream keeps this cake moist even on day two and three. Cup4Cup gluten-free flour is highly recommended for the best texture — other GF blends may yield different results. For extra cinnamon flavor, add an additional 1/4 teaspoon to the crumb topping.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast, Brunch, Dessert
  • Cuisine: American

Nutrition

  • Calories: 380
  • Sugar: 27
  • Sodium: 210
  • Saturated Fat: 12
  • Protein: 4
  • Cholesterol: 115

Find it online: https://blesseddish.com/moist-gluten-free-coffee-cake-that-nobody-believes-is-gf/