The best Moist 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 has dairy free adaptations.
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.
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.
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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Dairy Free Gluten Free Coffee Cake
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 Gluten Free Coffee Cake
The coffee cake can be stored 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.Gluten free cinnamon coffee cake 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.
Types of Pan To Use
A 9 inch square pan, 11X7 inch rectangle pan, or 9 inch cake pan may also be used, but the baking time will be reduced. Start checking with a toothpick inserted into the middle after 35 minutes.This recipe can also be doubled and baked in a 9X13 inch pan. The crumb topping ingredient amounts can stay the same for a thinner streusel layer or doubled with cake ingredients.
Adaptations for More Gluten Free Coffee Cake Recipes
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.