Who says you can’t have dessert for breakfast? You’re pretty much having that when you indulge in a piece of this gluten free coffee cake. This easy version has a buttery, tender crumb and is filled with the warm flavors of cinnamon and sugar.
What is Coffee Cake
Coffee Cake is a sweet, buttery cake typically eaten alongside a cup of coffee or tea. It is associated with morning meals and coffee breaks.
It is a single layer cake and often topped with streusel topping. They can also have a topping as simple as sugar and cinnamon or be drizzled with icing.
Gluten Free Coffee Cake Recipe Tips
Flour types – I used King Arthur Gluten Free Measure for Measure Flour for this recipe. It baked up just as well as using separate gluten free flours. If you want to use separate flours, they are listed on the recipe card below. I found that the coffee cake tasted better with the King Arthur Gluten Free blend.
Baking Time – This coffee cake right at 40 minutes but your oven may cook differently. A tooth pick will come out clean when inserted into the cake when the cake is cooked through. Start by testing the cake at 40 minutes and bake longer, if needed, in 5 minute increments.
Creaming the Butter and Sugar – Creaming the butter and sugar will take 2-3 minutes. The butter and sugar will become pale yellow and the sugar will begin to almost dissolve into the butter.
Flouring the pan – Use a teaspoon or so of Gluten Free Flour or Rice Flour to coat the pan after greasing it.
Hand Mixer or Spatula – I find using both a spatula and hand mixer when making this coffee cake, works best in creaming the ingredients and making the batter. The spatula also makes spreading the batter easier.
Double the Recipe – This recipe is easily doubled and can be baked in a 13×9 baking dish. Just be sure to check multiple places in the cake while baking to make sure it is baked all the way through.
How to Store Coffee Cake
Store the coffee cake in an air-tight container at room temperature for 2-3 days.
This Gluten Free Coffee Cake is not be covered in streusel or drenched in icing, but the ease of making it along with the tender crumb and warm cinnamon sugar taste makes it just as enjoyable.
More Gluten Free Cakes
Gluten Free Ice Box Cake – Gluten Free Brownie Brittle layered with sweetened whipped cream is a dessert that’s delicious and won’t heat up the kitchen
Gluten Free Apple Cake – Gluten free cake mix and apple pie filling make for an amazingly easy cake that’s moist and full of fall flavor.
Easy Gluten Free Chocolate Snack Cake – This is a fluffy and moist cake that gets mixed right in the pan. Top it with powdered sugar or eat it as it. Either way, it’s delicious.
Gluten Free Chocolate Chip Bundt Cake – This recipe uses a box gluten free mix along with pudding and sour cream for an easy cake recipe the whole family will love.
Gluten Free Black Bottom Cupcakes – These cupcakes have a cake, almost brownie like bottom cheesecake like top for an awesome dessert.
Find More Gluten Free Recipes on YouTube and Pinterest.
Gluten Free Coffee Cake
Ingredients
- ½ Cup Unsalted Butter, Softened (1 Stick)
- 1 Cup Granulated White Sugar
- 2 Eggs
- 1 ½ Cup Gluten Free Flour Blend, See Notes for Brand and Substitutions
- 1 ½ tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Vanilla Extract
- 1 Cup Sour Cream, Full Fat or Light
Topping Ingredients:
- ¼ Cup Granulated White Sugar
- 1 tsp. Ground Cinnamon
Gluten Free Flour Blend in Place of King Arthurs
- ¾ Cup Rice Flour
- ¼ Cup + 2 Tbs Tapioca Starch (6 TBS)
- ¼ Cup + 2 Tbs Cornstarch or Potato Starch (6 TBS)
- ½ tsp. Xantham Gum
Instructions
- Grease and flour an 8×8 pan and set aside
- Make the Topping:
- Mix together ¼ Cup Sugar and Cinnamon in a small bowl and reserve.
- In a large bowl, with a sturdy spatula or hand mixer, cream together 1 cup sugar and the butter until pale yellow and incorporated.
- Add eggs one at a time, beating well after each addition until batter is pale yellow in color
- Add vanilla extract and mix well.
- In a medium bowl, combine gluten free flour, baking powder, and baking soda and whisk well to combine.
- Add half of the flour mixture alternately with the sour cream to the wet ingredients and mix well after each addition, scraping the bowl as needed.
- Repeat with the remaining flour and sour cream.
- Preheat the oven to 350ºF.
- Place half of the batter into prepared pan and spread evenly in the pan. Sprinkle half of the sugar and cinnamon mixture over the batter.
- Repeat the layers with the remaining batter and sugar-cinnamon mixture.
- Bake for 40-45 Minutes until a toothpick comes out clean when inserted into the cake.
- Cool cake in pan before cutting and serving.
- Store cake in an air tight container at room temperature.
