Gluten Free Sour Cream Coffee Cake
Some days, the sweet tooth fixes to throw an almighty tantrum and a quick and easy solution needs to be at hand. Our gluten free Sour Cream Coffee Cake meets the criteria in the most delicious way! I will attempt to describe Flour Farm’s Sour Cream Coffee cake in a few humble words: perfectly sweet, crunchy bottom, moist, easy to make, and gum free. Yes, that’s right – a gum free cake that soothes the savage craving for a sweet, GF baked treat.
Thank You, Ina
Credit for this recipe goes to Ina Garten, who baked the original version on her Food Network program, Barefoot Contessa (episode: “Girls Day Off”.) As we have had the good fortune (and ease!) of adapting Ina’s recipes to be gluten free in the past, we knew this cake would be a hit. We only made a few changes to bake her Sour Cream Coffee Cake gluten free: we used Flour Farm Organic Gluten Free Flour Blend and organic corn starch to replace wheat based cake flour, four large eggs instead of three extra large and left off the glaze. We also made our cake in a bundt pan, so the sugary streusel becomes the base of the cake. A few shakes of powdered sugar top the cake off beautifully.
Please let us know how your gluten free Sour Cream Coffee Cake turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions
Baking in the Flour Farm KitchenPrint
Flour Farm’s gluten free Sour Cream Coffee Cake is the perfect companion to share a sweet moment with anytime of day.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 232g (8.2 oz) Flour Farm Organic Gluten Free Flour Blend (2 C + 2 T spoon & level)
- 56g (2 oz) Corn Starch (1/2 C spoon & level)
- 2 tsp Aluminum Free, Double Acting Baking Powder (8g)
- 1/2 tsp Baking Soda (2.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 170g (6 oz) Unsalted Butter, room temperature (1 1/2 sticks or 12 T)
- 300g (10.5 oz) Cane Sugar (1 1/2 C)
- 4 Large Pasture Raised Eggs (200g)
- 300g (10.5 oz) Sour Cream, full fat (1 1/4 C)
- 1 1/2 tsp Pure Vanilla Extract (7.5 ml)
- 56g (2 oz) Flour Farm Organic Gluten Free Flour Blend (1/2 C spoon & level)
- 50g (1.8 oz) Light Brown Cane Sugar (1/4 C packed)
- 1 1/2 tsp Ground Cinnamon (4g)
- 1/8 tsp Extra Fine Pink Himalayan Salt (pinch)
- 42g (1.5 oz) Unsalted Butter, very cold (3 T)
- Optional: 3/4 C Walnuts or Pecans, chopped (about 114g or 4 oz)
- Powdered Sugar
- Glaze (see notes below)
Equipment: Digital Scale (preferred), Bundt Pan or 10″ Tube pan, Stand Mixer with Paddle Attachment or Electric Mixer, Mixing Bowls and Spoons, Grater, Silicone Spatula, Cooling Rack, Serving Platter
Before You Dive In – Prep: Please Read!
- Bring butter and eggs to room temperature
- Take sour cream out of refrigerator about 30 minutes before mixing (preferred)
- Move oven rack to center
- Preheat oven to 350 Fahrenheit (177 C)
- Grease cake pan, we use our non-stick baking Goop
Step 1: Whisk together dry ingredients in a medium bowl. Set aside.
Step 2: Add butter and sugar from the wet ingredient list into the bowl attached to the stand mixer or large mixing bowl. Cream together for about 4-5 minutes.
Step 3: While the mixer is doing its thing, combine the ingredients for the streusel, except the butter, into a medium bowl. Grate the butter into the mix. Use your fingers to blend and pinch in the butter. The streusel should resemble small baby peas and course sand. Set aside.
Step 4: Turn mixer to med-low and beat in eggs, one at a time. Scrape down the sides and bottom of bowl. Turn the mixer back on to med-low and add the sour cream and vanilla. Beat until combined. Scrape down the sides of the bowl and mix in.
Step 5: Turn the mixer to low and slowly spoon in the dry flour mix. Blend until just combined. Turn the mixer off and continue to stir with a silicone spatula, bringing up any batter from the bottom and along the sides to fully integrate.
Step 6: Pour half of the batter into the cake pan. Sprinkle about 1/2 of the streusel onto the surface, (for a thicker band of streudel, sprinkle up to 2/3). Cover with the rest of the cake batter and sprinkle the remaining streusel on top.
Step 7: Place cake in the middle of a preheated 350 F/177 C oven and bake for 45-50 minutes. A toothpick inserted in the center should come out clean.
Step 8: Place cake on a wire cooling rack and allow to sit for at least 30 minutes before removing the pan. If you have a bundt cake pan, simply place a platter face down on top of the pan and invert the cake onto a platter. If you have a tube pan, and you want the streusel to be shown top side up, take care to remove the cake from the pan and transfer to a platter.
Step 9: When the cake is cool, sprinkle powdered sugar over the top or drizzle with glaze (see notes for glaze instructions).
Cake is best eaten within two days. To store, cover in an airtight container.
Glaze: Ina recommends whisking the powdered sugar with 2 T of maple syrup. Add a few drops of water to thin if necessary. Drizzle glaze over the cake as desired.
The nutrition information provided below is for the recipe as written using salted organic butter, without optional nuts or topping. The cake yields 16 slices with each slice weighing about 80g (3 oz).
- Category: cake
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: gluten free sour cream coffee cake
For more sweet gluten free recipes by Flour Farm, visit our main recipe page. Happy Baking!