Sour Cream Coffee Cake

5 from 2 votes

This Sour Cream Coffee Cake is a delicious soft gluten free coffee cake! Thanks to the sour cream, the cake itself is soft, light and moist! But it wouldn't be a coffee cake without cinnamon! This easy coffee cake recipe has a ribbon of cinnamon sugar in the middle and a buttery streusel crumb topping, made with brown sugar and cinnamon. It's the perfect breakfast cake that can be eaten any time of the day! It's also eggless, nut free and can easily be dairy free (vegan) with a few tweaks!

Prep Time20

Cook Time1 15

Cool Time15

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 389kcal

Author: Lee

Ingredients

For the Coffee Cake

½ cup milk
½ tablespoon white vinegar
2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
4 rounded tablespoons cornstarch mixed with 6 tablespoons water
½ cup unsalted butter or vegan baking stick, room temperature
1 cup granulated sugar
¾ cup sour cream , full fat
1 ½ teaspoons pure vanilla extract

For the Cinnamon Sugar Swirl

2 tablespoons granulated sugar
½ teaspoons ground cinnamon

For the Crumb Topping

1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
½ cup light brown sugar , packed
¾ teaspoon ground cinnamon
½ cup unsalted butter or vegan baking stick, melted
confectioners' sugar (for dusting if desired)

US Customary - Metric

Instructions

For the Coffee Cake

Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch springform pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
I like to cut the parchment paper into a square, place then place and lock the springform pan over the paper. Then I cut the parchment edges to make a circle.
Measure out ½ cup milk. Add in ½ tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.
The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
In a large bowl, whisk together the 1 ¾ cups multipurpose gluten free flour, 1.5 teaspoons baking powder, 1 teaspoon baking soda and ½ teaspoon kosher salt until combined. Set aside.
In a medium bowl, using a spoon, mix together the 4 rounded tablespoons of cornstarch (52 grams) and the 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick, the 1 cup granulated sugar until soft and creamy. About 1-2 minutes.
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, mix in the ¾ cup sour cream and 1.5 teaspoons pure vanilla extract. The mixture will look liquidy and chunky; that's normal.
Slowly beat in the gluten free flour mixture a little at a time until just combined.
With the mixer on low speed, slowly pour the ½ cup homemade buttermilk into the batter. Mix until just combined. Scrape down sides and combine.
In a small bowl, whisk together the 2 tablespoons granulated sugar and the ½ teaspoon ground cinnamon until combined.
Using a spatula, scoop half the batter into the springform pan; smooth the top with an icing spatula or the back of a spoon.
Sprinkle all the cinnamon sugar over the top of the batter.
Add the rest of the batter and carefully smooth the top with the back of a spoon.
The batter is quite thick and this will be tricky. Go slow and do the best you can to prevent the cinnamon sugar for getting on top. If getting super stuck wet the back of the spoon or icing spatula, shake the water off and continue.

Make the Crumb Topping

In a large bowl, whisk together the 1 ¼ cups gluten free flour, the ½ cup light brown sugar and ¾ teaspoon ground cinnamon.
Place the ½ cup unsalted butter in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until halfway melted.
Whisk the butter until the residual heat melts the rest of the butter.
It should be smooth and creamy.
Pour in the butter into the dry ingredients and stir with a spatula until combined.
Then use clean hands to form the crumbs.
Sprinkle the crumbs all over the batter. Make sure to use them all and cover all the batter. The crumbs will pile on top of one another; that's normal.
Bake the cake in the center rack of the 350 degree oven for 75 minutes or until a skewer inserted in the center of the cake comes out clean.
Take out of the oven and let cool completely in the pan.
Once cool, dust with confectioners' sugar if desired and Enjoy!

Video

Notes

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan sour cream.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and ¼ cup of milk and ¼ tablespoon white vinegar.

Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the crumbs as much. You can keep at room temperature for one day. If you desire, microwave (not in the foil) for 5-10 seconds to warm up. Be careful not to burn your mouth.

Freezing: If you won't be eating all the slices the next day, take the wrapped slices and pop them in the freezer for up to 14 days.

Defrosting: Take out of the freezer and leave at room temperature until soft; about 2 hours. Also, you can microwave each slice (not in foil) for 10-20 seconds to make the cake nice and warm again. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition