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!
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 Unsalted Butter, 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 Ground Cinnamon
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
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
![](https://foodsocial.io/wp-content/uploads/2023/07/Flour-Launch-Images-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-baking-soda.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/05/USWM-unsalted-grassfed-butter.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/09/thrive-market-organic-brown-sugar.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Cinnamon.jpg)
Process
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!
Add a Note
My Notes:
About This Recipe
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