This Sour Cream Coffee Cake with Crumb Topping is moist, buttery and fluffy. It is finished with a decadent crumb topping that adds crunch, sweetness and spice. This cake is breakfast, tea time snack, dessert, or all three!
I like coffee cake, you like coffee cake, everyone likes coffee cake! If you don’t like coffee cake, you’re probably a cereal killer… (Get it? Cereal/serial, seriously funny!) For all the my non-cereal folks, This Sour Cream Coffee Cake with Crumb Topping is a gluten free dream. The cake portion is a fluffy, moist, and buttery piece of perfection. The topping and filling is, well, what’s not to like about butter, brown sugar, and cinnamon? In all my years, I have yet to hear anyone say, “Oh, I’d love a piece, but please hold the crumb topping.”
GF Coffee Cake…Yum!
If you’re gluten free or have followed the progression of gluten free food, there has been a ton of progress made. Five or six years ago, the likelihood of walking into Walmart/Safeway/Kroger and finding anything that was “purposefully” gluten free was slim to none. Now, there are entire sections dedicated to it! Even some fast food restaurants have picked up on the gluten free bandwagon!
Culvers, Shakeshack, and even Chick-fil-A have the option for gluten free buns. Chick-fil-A goes as far as asking if its an allergy or a preference. If it’s the prior, they change gloves and make your order on an uncontaminated surface. While all of this progress is wonderful, there are still items that aren’t readily available, such as coffee cake!
It’s All About the Bake..
While I won’t claim the expert title in gluten free baking, I am, at a minimum proficient. And, as anyone that is a gluten free baker will tell you, it’s a bit complex. Instead of worrying whether you should use whole grain wheat flour vs enriched wheat flour, a gluten free baker needs to know whether to use brown rice , white rice, sticky rice, sorghum, tapioca, chickpea, almond, or a basic 1:1 flour, etc. If that isn’t enough, they must also know which starches and proteins need to be added.
Considering the aforementioned, one of my major objectives with Cakes and Coriander is to develop recipes that fill the gap of our beloved gluten filled foods. Not only do we want to share these recipes, but we’re out to prove Gluten Free Recipes are just as good, if not better than the original. Even if you’re not gluten free, try it out. We believe you’ll be pleasantly surprised!
How Do You Make The Coffee Cake?
Like many of our recent recipes, this coffee cake recipe is easy. It’s as simple as combining the dry ingredients, combining the liquid ingredients, whisking them together, adding the sour cream, and layering it into the pan! Honestly, the baking time of 45-50 minutes is the biggest pain… Oh, and washing the dishes.
Tips and Tricks For Making Sour Cream Coffee Cake with Crumb Topping
- Read the WHOLE ingredient list and have 3 mixing bowls ready… The biggest pain is when you have to go back into the cupboard/pantry to get an ingredient you already had out.
- If you’re worried that your crumb topping is going to get to dark, stick a layer of tin foil over the top for the final 15 minutes.
- I used a springform pan with parchment paper lining the bottom and Crisco all around… This cake came out like greased pig at a Sunday picnic!
- Check out these pre-cut parchment circles! They come in all kinds of sizes and are super easy to pull out and use!
Just for fun! Here is a dive into where Coffee Cake came from and it’s history!