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!

If You Like This, You Might Also Like

• Gluten Free Divine Cinnamon-Honey Stuffed “Choux” Cream Puffs
• Quick and Easy GF French Crepes
• Easy and Elegant Old Fashioned Fudge Pie

Sour Cream Coffee Cake with Crumb Topping-Gluten Free

4 from 5 votes

Course: Breakfast, Snacks, Dessert, SidesDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Sour Cream Coffee Cake

• 2 Cups 2 King Arthur M:M GF Flour

• 1 Tbsp 1 Baking Powder

• 3/4 Cup 3/4 White Granulated Sugar

• 1 tsp 1 Himalayan Pink Salt

• 1/3 Cup 1/3 Butter Salted

• 1 Cup 1 Milk, Whole

• 1+1/2 tsp 1+1/2 Vanilla

• 1 1 Egg, Large

• 3/4 Cup 3/4 Sour Cream (Full Fat)

• Crumb Topping/Filling

• 2/3 Cup 2/3 Salted Butter, Softened

• 2 Tbsp 2 Cinnamon

• 1+1/2 Cups 1+1/2 Dark Brown Sugar

• 1+1/4 Cups 1+1/4 King Arthur M:M GF Flour

• 1/2 tsp 1/2 Himalayan Pink Salt

Directions

• Crumb Topping/Filling
• In a small/medium mixing bowl, combine all ingredients.
• Mix all ingredients together.
• Set aside for cake recipe below.
• Sour Cream Coffee Cake
• Preheat oven to 350°F.
• In a medium sized mixing bowl, add all the dry ingredients and mix together.
• In a second medium sized mixing bowl, combine all liquid ingredients (except sour cream).
• Pour the liquid ingredients into the dry ingredients.
• Whisk by hand until the batter is smooth and stop. (A hand-mixer blends it too thoroughly)
• Fold in the sour cream.
• In a 9in round springform pan, layer the bottom with parchment paper and grease the whole pan.
• Layer in half of the batter.
• Evenly spread half the crumb filling. (See below)
• Layer on the remaining half of the batter.
• Pinch the remaining crumb filling into small morsels and layer it on top.
• Bake in the oven for 45-50 minutes at 350°F.
• Use a toothpick to test the cake at 45 minutes to check the doneness.

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