What’s the problem with most gluten-free coffee cake recipes? They are disappointedly dry with a sandy crumb on top. This is the recipe you need! Making a gluten free crumb cake with sour cream tenderizes and softens the GF starches. Plus, the cinnamon streusel topping uses an egg yolk to bind it into thick, glorious clumps. Experience an old fashioned snack cake just as good as the homemade, vintage-style one you grew up on!

a slice of coffee cake with frosting on top dripping down.
When you want to fool guests they are enjoying a coffee cake made with gluten-free flour, this is the recipe to make! The method and ingredients are simple, but the taste and texture is spot-on.

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Homemade Gluten-Free Coffee Cake At Its Best!

I wanted to create a gluten-free crumb cake so good you’d forget all about Entenmann’s. I used some of my favorite gluten-free baking hacks to make sure the cake’s texture was moist and tender, just like the bakery-style coffee cake you grew up on.

When creating GF recipes, sometimes the fat added to gluten-free flour needs a little finesse. For this homemade coffee cake, I borrowed a little trick from my homemade classic gluten-free pound cake. Instead of all butter, using a combo of softened butter with sour cream emulsifies and coats the gluten-free flour to prevent a dry crumb.

I find gluten free streusel toppings have a tendency to be very gritty. Here’s the magic of using an egg yolk! This is a little hack I used in 5-star gluten-free apple struesel muffins, which worked wonders. It binds the cinnamon crumb topping, preventing it from becoming dry and sandy.

To take this recipe to the next level, a vanilla glaze coats the streusel topping. It holds the crumb topping in place for cutting and serving, and transforms streusel pieces into decadent, sweet nuggets. There you have it. All systems check and you have one heavenly gluten-free coffee cake recipe!

Ingredient Tid Bits

  • Gluten-free flour – I recommend using Cup4Cup gluten-free all purpose flour for this recipe. I particularly love it for baking recipes because the added cornstarch softens the crumb.
  • Sugar – A combination of light brown sugar and granulated sugar gives structure and a hint of caramel flavor
  • Sour Cream – Brings an extra layer of moistness to the cake and adds a hint of buttermilk tang. Using sour cream in GF baked goods helps add moisture without over saturating the crumb with gumminess.

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Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Beat butter with dry ingredients

Whisk together whisking together the gluten-free flour, baking powder, baking soda, and, in a large bowl. Add the room temperature butter pieces and beat together until fine crumbs form.

a mixer beating in the softened butter.

Finish with the moisture boost

Now it’s time for the eggs, sour cream, and vanilla. Beat again at medium speed until it’s well combined.

the sour cream and eggs being beaten into the dry ingredients.

Buttery cinnamon crumb topping and bake

For the streusel combine the sugar, brown sugar, egg yolk, cinnamon, and salt. Add melted, warm butter and stir until you have a thick mixture.

Pour the crumb cake batter into a greased 8 inch square baking dish in an even layer. Break off the topping and scatter over the top. Use a knife to swirl the topping gently into the batter. Bake in 325ºF oven for about 45 minutes.

When checking if the cake is done, make sure your cake tester goes under the streusel topping or you may pull it before the cake is baked through.

the streusel topping in a small glass bowl.
A knife slicing through the crumb topping to swirl it in.

Finish with glaze

While the cake cools mix together the glaze ingredients in a small bowl. Drizzle on the warm coffee cake and let stand at least 30 minutes before slicing and serving.

a yellow spoon holding up the glaze to show consistency.
a slice of crumb cake face up in the baking pan with other slices.
When testing to see if the cake is baked through, use a longer skewer or cake tester to get down under the crumb topping.

If you are hosting overnight guests or a holiday brunch, you may want to double the recipe and bake in a 9X13-inch pan. Keep the crumb topping ingredients amounts the same for a thinner streusel layer or double, along with cake ingredients.

More GF Crumb Cake Variations

Yes, you can keep it classic with a simple cinnamon streusel coffee cake, but why stop there. I promise you make this recipe time and again and here are some other versions to try!

Blueberry – Mix 1 1/2 cups fresh or frozen blueberries or mixed berries into the cake batter.

Walnut Crumb Cake – Add 1/2 cup chopped walnuts or pecans to the crumb topping ingredients.

Apple Cinnamon– Toss 1 cup peeled, chopped apples with cinnamon. Sprinkle on cake batter, top with crumb topping, and bake. Since the apples add extra moisture, the baking time may increase slightly.

a cake slice on a blue plate with a bite taken out.
Don’t forget the ooey gooey glaze on top! It’s what makes this cake Entenmann’s copycat delish!

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a slice of gluten-free coffee cake with frosting on top dripping down
4.59 stars (29 ratings)

Moist Gluten-Free Coffee Cake with Sour Cream

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
What's the problem with most gluten-free coffee cake recipes? They are disappointedly dry with a sandy crumb on top. This is the recipe you need! Making a gluten free crumb cake with sour cream tenderizes and softens the GF starches. Plus, the cinnamon streusel topping uses an egg yolk to bind it into thick, glorious clumps. Experience an old fashioned snack cake just as good as the homemade, vintage-style one you grew up on!
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Ingredients
 

Coffee Cake

Crumb Topping

Vanilla Glaze

Equipment

Instructions
 

Coffee Cake

  • Adjust oven rack to UPPER MIDDLE POSITION and preheat oven to 325°F. Spray a 8X8 inch baking pan with cooking spray and set aside.
  • In a large bowl or stand mixer, mix together flour, sugar, baking powder, baking soda, and salt on low speed to combine. Add butter, a tablespoon at a time, and mix until crumbs form with no large pieces of butter visible.
    1 ⅓ cups all purpose gluten-free flour, ½ cup granulated sugar, ½ teaspoon baking soda, ¼ teaspoon salt, 6 tablespoons unsalted butter , ½ teaspoon baking powder
  • Add sour cream, whole egg, egg yolk, and vanilla extract. Mix on medium speed until well combined and batter is light and fluffy.
    ½ cup sour cream, 2 eggs + 1 egg yolk, 1 teaspoon vanilla extract
  • Spread cake batter evenly in prepared pan. (Don't clean the bowl yet! You'll use it for the crumb topping.) The mixture will be thick, so if you aren't able to spread it with a spoon, lightly wet your fingers and spread evenly in the pan.

Crumb Topping

  • In a microwave-safe bowl, melt the butter. Add the melted butter to the cake batter bowl and whisk in the sugar, brown sugar, egg yolk, cinnamon, and salt. Beat the in flour until no flour pockets remain and it becomes a thick dough.
    8 tablespoons unsalted butter, ⅓ cup granulated sugar, ⅓ cup light or dark brown sugar, 1 egg yolk, ¾ teaspoon cinnamon, ⅛ teaspoon salt, 1 ¼ cups all purpose gluten-free flour
  • Break crumb topping pieces off into pieces and sprinkle evenly over batter. Use a knife to slightly swirl the crumb topping down into the cake. Use your hand to gently press the crumb topping on top.
  • Bake for 45-50 minutes, rotating pan halfway through. Use a toothpick inserted down into the cake to check if it comes out clean. Since the cake portion is far down, make sure you are testing the cake and not the crumb topping.
  • Cool on wire rack and meanwhile prepare the glaze frosting. The glaze can be drizzled on while the cake is warm, but wait at least 30 minutes before slicing and serving.

Vanilla Glaze

  • In a small bowl combine powdered sugar, milk, and vanilla extract. Mix well until smooth and no lumps remain. If glaze is too thick for pouring on, add a tiny dash of milk and check again.
    ¾ cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract
  • Drizzle glaze over the crumb topping and let stand for 30 minutes before slicing and serving.

Notes

 
Dairy-Free Adaptation
  • Replace the sour cream with dairy-free sour cream.
  • Substitute dairy free butter, such as Earth Balance Vegan Buttery Sticks for the butter.
  • Since this dairy free butter is salted, omit the salt from the cake and crumb ingredients.
 
Storing / Freezing
Store in an airtight container for up to three days. However, I find gluten-free baked goods don’t stay fresh very long, so I always freeze leftovers.
It may be frozen whole and unsliced or wrapped up in individual pieces. Freeze up to 3 months, wrapped well, or in an airtight container.
Refrigerating the coffee cake, especially gluten free versions, will dry it out. Simply cover the pan securely with foil and leave on the counter 2-3 days. 
 
 
Recipe adapted from America’s Test Kitchen: How Can It Be Gluten Free Cookbook
Calories: 460kcal, Carbohydrates: 63g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 334mg, Potassium: 71mg, Fiber: 4g, Sugar: 38g, Vitamin A: 698IU, Vitamin C: 0.1mg, Calcium: 68mg, Iron: 2mg
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