Gluten Free Sour Cream Coffee Cake
The first time I made this gluten free coffee cake, I had high hopes, but my initial recipe fell short and so did the coffee cake! It fell apart coming out of the pan and I had to think quickly to turn it into a berry trifle to salvage the remains! Thank goodness the next attempt was a success! My gluten free sour cream coffee cake with a cinnamon filling is perfect for brunch or a slow Sunday morning breakfast!
PREP TIME
10 minutes
COOK TIME
55 minutes
INGREDIENTS
18
Serves: 12
Ingredients
For the Coffee Cake
- 2.5 cups2.5 cups2.5 cups Gluten-Free Flour
- 2 tsp2 tsp2 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 12 Tbsp12 Tbsp12 Tbsp Butter, Unsalted, softened
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 3 whole3 whole3 whole Eggs
- 2 tsp2 tsp2 tsp Vanilla Extract
- 8 oz8 oz8 oz Sour Cream
For the filling
- .5 cup.5 cup.5 cup Brown Sugar
- 2 tsp2 tsp2 tsp Cinnamon, Ground
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
For the glaze
- .5 cup.5 cup.5 cup Powdered Sugar
- 1 tsp1 tsp1 tsp Milk
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350F and generously grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, cream together the butter and sugar for 4 to 5 minutes or until light in color. Add in the eggs one at a time and then add the vanilla and sour cream.
- With the mixer speed on low, gradually add the flour mixture until combined.
- In a microwave safe bowl, melt 3 tablespoons of butter for the filling. Mix in the brown sugar and cinnamon.
- Pour half of the batter into the greased and floured pan. Spoon the filling evenly around and swirl with a toothpick or a knife. Top with the rest of your batter.
- Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 30 minutes and then carefully transfer the cake onto a serving plate.
- Best served warm with a vanilla glaze and berries!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 338 |
| Fat: | 18 g |
| Carbohydrates: | 41 g |
| Protein: | 8 g |
| Cholesterol: | 54 g |
| Sodium: | 172 mg |
| Fiber: | 2 g |
| Sugars: | 19 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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