The best Gluten-Free Coffee Cake recipe has a thick layer of cinnamon streusel crumb topping drizzled with vanilla glaze. This homemade, easy recipe is made with sour cream for extra tender crumb and old fashioned taste!
In a medium bowl whisk together sugar, brown sugar, egg yolk, cinnamon, and salt. Add melted, warm butter and whisk to combine.
Stir in flour until no flour pockets remain and it becomes a thick dough. Set aside.
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 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.
Add sour cream, whole egg, egg yolk, and vanilla extract. Mix on medium speed until well combined and batter is light and fluffy.
Spread cake batter evenly in prepared pan. Break crumb topping pieces off in pea-sized 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 45-55 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.
Drizzle glaze over the crumb topping and let stand for 30 minutes before slicing and serving.
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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.
Modifications:
Gluten Free Blueberry Coffee Cake - 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 Coffee Cake - 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.
Recipe adapted from America's Test Kitchen: How Can It Be Gluten Free Cookbook