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Gluten Free Sour Cream Coffee Cake

Posted in Gluten Free

Gluten Free Sour Cream Coffee Cake

I love to bake.  What can I say?  Before going gluten free, we ate lots of baked goods.  Slowly, I’ve been coming up with gluten free versions of our old favorites.  This gluten free sour cream coffee cake is often requested and can be made into muffins for a nice, on-the-go version.

Gluten Free Sour Cream Coffee Cake Recipe

Ingredients:

Cake:
2 C gluten free flour mix
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C rapdura (or regular sugar)
1 tsp vanilla
2/3 C butter, melted
2 eggs
1 C sour cream (can used yogurt, but it changes flavor)

Filling/Topping:
1 C nuts (walnuts & pecans are a favorite mix here)
1/4 C rapdura or white sugar
1/4 C brown sugar
2 tsp cinnamon

Icing Drizzle: (These are approximate as I just add sugar until the right consistency)
1-2 Tbsp cream
1/3 C powdered sugar
1/4 tsp vanilla

Directions:

  1. Heat oven to 350 degrees. Grease baking dish.
  2. Combine dry ingredients in one bowl until well mixed.
  3. Combine wet ingredients in a different bowl until well mixed.
  4. Combine wet and dry ingredients. Beat until well mixed.  Set aside.
  5. Place filling ingredients into food processor (or blender).  Pulse until it reaches the consistency you desire.  (Munchkin doesn’t like chunks of nuts, so I make a fairly smooth mixture.)
  6. Pour half of your batter into the pan.  You will probably need to spread it out as it can be thick (thickness will depend on your flour mix).  Sprinkle half of your nut mixture of the batter.  Pour/spread the rest of your batter over the nut mixture.  Top with the remaining nut mixture.
  7. Bake at 350 degrees to 45-60 minutes or until toothpick comes out clean.
  8. While your cake is baking, make your icing drizzle.  Combine the cream and vanilla, slowly add powdered sugar until you reach your desired consistency.  (I like mine thinner, so I don’t add as much powdered sugar.)
  9. Allow cake to cool for a few minutes.  Drizzle with icing.

Notes:

  • Make this up on Saturday evening for a delicious Sunday morning breakfast.
  • You can make these as muffins.  Just reduce the cooking time.
  • You can use a bundt pan to make this a little fancier.  I’ve used bundt pans, loaf pans, brownie pans…

Gluten Free Sour Cream Coffee Cake | Breakfast | Marine Corps Nomads

Gluten Free Sour Cream Coffee Cake

Gluten Free Sour Cream Coffee Cake

Ingredients

    Cake:
  • 2 C gluten free flour mix
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C rapdura (or regular sugar)
  • 1 tsp vanilla
  • 2/3 C butter, melted
  • 2 eggs
  • 1 C sour cream (can used yogurt, but it changes flavor)
  • Filling/Topping:
  • 1 C nuts (walnuts & pecans are a favorite mix here)
  • 1/4 C rapdura or white sugar
  • 1/4 C brown sugar
  • 2 tsp cinnamon
  • Icing Drizzle: (These are approximate as I just add sugar until the right consistency)
  • 1-2 Tbsp cream
  • 1/3 C powdered sugar
  • 1/4 tsp vanilla

Instructions

  1. Heat oven to 350 degrees. Grease baking dish.
  2. Combine dry ingredients in one bowl until well mixed.
  3. Combine wet ingredients in a different bowl until well mixed.
  4. Combine wet and dry ingredients. Beat until well mixed. Set aside.
  5. Place filling ingredients into food processor (or blender). Pulse until it reaches the consistency you desire. (Munchkin doesn’t like chunks of nuts, so I make a fairly smooth mixture.)
  6. Pour half of your batter into the pan. You will probably need to spread it out as it can be thick (thickness will depend on your flour mix). Sprinkle half of your nut mixture of the batter. Pour/spread the rest of your batter over the nut mixture. Top with the remaining nut mixture.
  7. Bake at 350 degrees to 45-60 minutes or until toothpick comes out clean.
  8. While your cake is baking, make your icing drizzle. Combine the cream and vanilla, slowly add powdered sugar until you reach your desired consistency. (I like mine thinner, so I don’t add as much powdered sugar.)
  9. Allow cake to cool for a few minutes. Drizzle with icing.
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17 Comments

  1. Linda
    Linda

    Your recipes look great. I'd love for you to link up to "What can I eat that's gluten free?" It's fine to use an old post.

    Thanks for letting me know the foccacia bread was a hit. It makes my day to hear things like that.

    December 18, 2009
    |Reply
  2. Jenny
    Jenny

    i made this today and it was excellent! Thanks for posting the recipe.

    May 3, 2015
    |Reply
    • You are welcome. I’m glad you liked it. 🙂

      May 5, 2015
      |Reply
  3. Jessi
    Jessi

    Best gluten free recipe i’ve made so far!

    August 9, 2015
    |Reply
  4. Lisa
    Lisa

    What’s in the gluten free ‘flour mix’? I’m new to this g.f. Lifestyle

    September 12, 2015
    |Reply
    • You can make your own blend or just use a store bought blend. For coffee cake, the Pamela’s baking and pancake mix works nicely.

      September 13, 2015
      |Reply
  5. Marcie H.
    Marcie H.

    this recipe is delicious. it’s one of many gluten free desserts I’ve tried making that doesn’t have that “rough or gritty” taste. thank you!

    June 4, 2016
    |Reply
  6. Valerie
    Valerie

    Could I use a simple buttermilk recipe to substitue for the moistness?
    Or add bananas?

    September 15, 2016
    |Reply
    • Any time you change an ingredient in the recipe, it turns out differently. This particular recipe is a bit forgiving, so it may work.

      September 19, 2016
      |Reply
  7. Justine
    Justine

    What size pan do you use for this recipe? I couldn’t find where it said…

    November 20, 2016
    |Reply
    • I believe when I wrote the recipe that I was using a 1 lb. loaf pan as my every day pan for that recipe. I also use a 9″ square pan or bundt cake pan. I can’t tell you exactly how long to bake as I’m now at high altitude, so my baking times are completely different. I want to say that the muffins should bake for around 25 minutes for regular sized muffins.

      I’m sorry that I can’t be more specific, but I hope it helps at least a little.

      November 22, 2016
      |Reply
  8. Johanna
    Johanna

    Delicious coffe cake that the whole family can enjoy! Thanks so much for sharing.

    March 22, 2017
    |Reply
  9. Amy
    Amy

    Turned out great. Thanks for the recipe. I added chopped dried pears (the moist kind) to the bottom of the pan before adding the batter and it was very tasty this way.

    January 23, 2018
    |Reply
    • That sounds like a delicious addition. Thanks for sharing. 🙂

      January 23, 2018
      |Reply
      • Shirley S
        Shirley S

        Hi: Planning on making several of these for a wedding and am wondering if they could be frozen?
        Thanks

        August 7, 2018
        |Reply
        • I am so sorry that I’m just now seeing this comment. Yes, they can be frozen.

          January 24, 2019
          |Reply

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