Gluten Free Coffee Cake
This easy Gluten Free Coffee Cake Recipe is sweet with a light texture and uses individual flours or King Arthur Measure for Measure.
Servings: 9 People
Cost: 7.00
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 8x8 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.
Video
Notes
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 should 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 13x9 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.