Mouth-Watering Gluten-Free Sour Cream Coffee Cake Recipe

Are you searching for a gluten-free coffee cake that still has the same delicious flavor and moistness as a traditional recipe? Look no further than this Gluten-Free Sour Cream Coffee Cake Recipe.

As a barista, I know firsthand the importance of having a tasty pastry to enjoy alongside a hot cup of coffee. But for those who have to follow a gluten-free diet, it can be tough to find baked goods that don’t fall apart or lack flavor. That’s why I’m excited to share this recipe with you today.

This coffee cake is made with a gluten-free baking mix, xanthan gum, and other ingredients that help provide moisture without thinning the batter. It’s tender, moist, and packed with the flavors of brown sugar, cinnamon, and pecans. The addition of sour cream gives it a richness that pairs perfectly with your morning cup of caffeine.

So whether you need to follow a gluten-free diet or simply want to try something new, this Gluten-Free Sour Cream Coffee Cake Recipe is sure to impress even the most discerning taste buds.

Why You’ll Love This Recipe

Gluten-Free Sour Cream Coffee Cake
Gluten-Free Sour Cream Coffee Cake

If you’re looking for a scrumptious gluten-free treat, then you’re in luck because this gluten-free sour cream coffee cake recipe is the perfect dessert for any coffee lover. What makes this recipe special is that it has a moist and tender crumb that just melts in your mouth. It’s made with wholesome ingredients, including sour cream, butter, eggs, sugar, and pecans, which are all blended to create a toothsome baked good.

This sour cream coffee cake recipe is the perfect morning or afternoon treat. You can pair it with your favorite cup of coffee for a delightful experience. With its crumbly topping and its sweet cinnamon flavor, this dessert is sure to satisfy your sweet tooth without leaving you feeling guilty.

Plus, it’s gluten-free! For people with celiac disease or other gluten-related disorders, finding delicious gluten-free baked goods can be quite challenging. But this recipe allows them to enjoy a mouth-watering cake that won’t cause any digestive problems.

Even if you’re not on a gluten-free diet, this cake still delivers on taste and texture without compromising on flavor. And if you’re not a fan of pecans, you could swap them out for your favorite nut instead.

In conclusion, this gluten-free sour cream coffee cake recipe is an excellent choice whether you need a dessert for brunch or just want to treat yourself to something scrumptious. Give it a try and see why so many people love this recipe!

Ingredient List

 A slice of heaven for gluten-free eaters
A slice of heaven for gluten-free eaters

Gluten-Free Sour Cream Coffee Cake Recipe Ingredient List

  • 2 cups Gluten-free baking flour mix
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Xanthan Gum (or guar gum)
  • 1 cup Granulated sugar
  • 1/2 cup Unsalted butter, room temperature
  • 2 large Eggs, room temperature
  • 1 1/2 teaspoons Vanilla extract
  • 1 cup Sour cream
  • Crumb Topping:
    • 1 cup Brown sugar, packed
    • 1 teaspoon Ground cinnamon
    • 1/2 cup Unsalted butter, room temperature
    • 1 1/2 cups Chopped pecans

The Recipe How-To

 Indulge in this tender and moist coffee cake
Indulge in this tender and moist coffee cake

Baking the Perfect Gluten-Free Sour Cream Coffee Cake

Now that we have gathered all of our ingredients, it is time to start baking this delicious gluten-free sour cream coffee cake. This recipe has a few more steps than a traditional cake because we need to be sure that the gluten-free flour is well blended and stays together while baking. Trust me, it is totally worth it.

Step One: Prepare the Dry and Wet Ingredients

Start by mixing 2 cups of gluten-free baking flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of xanthan gum, and 1/2 teaspoon of salt in a small bowl. In a separate bowl, cream together 1/2 cup or 1 stick of unsalted butter at room temperature and 3/4 cup of granulated sugar. Add in two large eggs one at a time and then add 1 teaspoon of vanilla extract.

Step Two: Combine Wet and Dry Ingredients

Begin folding in the dry ingredients with the wet mixture using a rubber spatula, alternating with adding 1 cup of room temperature and full-fat sour cream until both are incorporated well. It will look slightly thick, but this is perfect for this type of cake.

Step Three: Create The Crumb Topping

To make the topping, combine 1/2 cup each of brown sugar and chopped pecans in a small mixing bowl. Add 1 teaspoon of ground cinnamon, then add melted butter slowly until evenly mixed.

Step Four: Assemble And Bake

Pour half the cake batter in a greased or lined loaf pan then pour half the crumb mixture over it. Pour on remaining cake batter then top with remaining crumb mixture. It is important to spread them evenly to fuse both parts well. Bake for 60 mins at 350 degrees Fahrenheit.

Step Five: Enjoy

When the cake is baked, test it with a toothpick to make sure the toothpick comes out clean. Then remove from the oven and let it cool completely in the pan for 10 minutes before transferring to a wire rack for more cooling time.

Enjoy the sweet aroma of this gluten-free sour cream coffee cake that will bring you back to the good old days.

Substitutions and Variations

 Perfectly spiced and full of flavor
Perfectly spiced and full of flavor

Are you in the mood for some experimentation? Do you want to add your own unique twist to this gluten-free sour cream coffee cake recipe? Well, here are some ideas for substitutions and variations that you can consider:

– Flour alternatives: If you don’t have gluten-free baking mix or flour on hand, you can use other types of flour. For example, almond flour, oat flour, or coconut flour will work well in this recipe. Keep in mind that each type of flour has a slightly different texture and taste, so experiment to find what suits your preferences.

– Dairy-free: To make the cake dairy-free, simply replace the butter with vegan butter or margarine and the sour cream with a non-dairy substitute like Greek yogurt or cashew cream. This substitution will give the coffee cake a slightly different flavor but still maintains its moistness.

– Sugar replacements: If you are looking to reduce your sugar intake, you can use cane sugar instead of granulated sugar in the recipe. You can also replace sugar with natural sweetener such as honey or maple syrup. However, keep in mind that sugar is essential in providing structure and moisture to the cake.

– Nut-free options: If you have nut allergies or simply do not like using nuts in desserts, you can skip adding pecans in the crumb topping for a nut-free version. Instead, try adding pumpkin seeds, sunflower seeds or shredded coconut for some crunch.

– Seasonal twist: You can change up this recipe with different types of fruit! Try folding 1 cup of fresh blueberries into the batter before baking or topping it off with sliced almonds and plums. The possibilities are endless!

Remember that making substitutions may affect the texture and flavor of the cake. Make sure to adjust accordingly and have fun putting your own spin on this gluten-free sour cream coffee cake recipe!

Serving and Pairing

 Coffee cake can be gluten-free and still delicious
Coffee cake can be gluten-free and still delicious

If you’re looking for a perfect coffee pairing, this gluten-free sour cream coffee cake will fit the bill perfectly. It has a delicate crumb and just enough sweetness to balance out the bitterness of your cup of joe. Served warm and fresh out of the oven, it’s especially satisfying.

But don’t limit yourself to just coffee as an accompaniment. This cake is versatile enough to pair with tea, hot chocolate or even a glass of cold milk. Its natural nuttiness pairs particularly well with cinnamon or ginger teas.

For serving, try dusting the cake with some confectioners’ sugar for a beautiful presentation that’s sure to impress. Or if you prefer a more decadent approach, go ahead and drizzle some cream cheese frosting over the top. The tanginess of cream cheese balances out the sweetness of the cake itself in a delightfully indulgent way.

No matter how you choose to serve it, this gluten-free sour cream coffee cake is sure to be the star of your next brunch, afternoon tea or dessert spread.

Make-Ahead, Storing and Reheating

 A mouth-watering treat made without gluten
A mouth-watering treat made without gluten

There’s nothing better than a warm, freshly baked gluten-free sour cream coffee cake, especially in the morning. But what if you’re short on time? Don’t worry! This recipe is perfect for making ahead and storing.

If you want to make this delightful cake in advance, cool it to room temperature and wrap it tightly in plastic. It will stay fresh for up to three days.

Reheating the cake is simple too. Just place it in the oven at 350 degrees Fahrenheit for about 10 minutes or until it’s warmed through. Cut a generous slice, dust it with confectioners’ sugar and add a dollop of sour cream, and you’re good to go.

But what if you have some leftovers? No problem! Store them in an airtight container at room temperature for up to three days. You can also freeze individual slices for up to two months.

To thaw frozen slices or a whole cake, leave them at room temperature for several hours or overnight. Don’t microwave them because it could dry out the cake and cause it to become tough.

With these tips for make-ahead, storing, and reheating your gluten-free sour cream coffee cake, you can enjoy this delicious treat any time you want without worrying about freshness or quality.

Tips for Perfect Results

 Treat yourself to a gluten-free coffee cake
Treat yourself to a gluten-free coffee cake

Baking can be a little daunting, especially with gluten-free recipes, but don’t worry. With these helpful tips, you can make the perfect Gluten-Free Sour Cream Coffee Cake every time.

1. Choosing the right baking mix:

When it comes to gluten-free baking, the type of flour you choose makes all the difference. To make this cake, I recommend using a baking mix that is specifically designed for gluten-free cakes. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is a great option.

2. Room Temperature Ingredients:

Make sure all ingredients are at room temperature before starting. This will help the ingredients mix together evenly and make a smoother batter.

3. Don’t Overmix:

It is essential not to overmix the batter when making this cake. If you do overmix, the cake will come out tough and rubbery. Mix until just combined.

4. Crumb Topping:

Adding crumb topping might seem like an optional step, but it adds a nice texture and flavor to your finished cake.

5. Measuring Ingredients:

It is important to measure your ingredients accurately, especially with gluten-free baking. Using too much or too little of any ingredient can affect how your cake rises and its texture.

6. Follow The Recipe:

Lastly, follow the recipe as closely as possible – with gluten-free baking, small deviations from the recipe can lead to significant changes in the final product.

By following these tips, you’ll have a perfectly tender and moist Gluten-Free Sour Cream Coffee Cake every time!


Now, let’s take a look at the most frequently asked questions (FAQ) about this delicious Gluten-Free Sour Cream Coffee Cake Recipe. These FAQ will help you to have a better understanding of the recipe, and they will guide you in case you have any doubts or uncertainties along the way. So, let’s dive in and find out more information about how to make this amazing coffee cake.

What does adding sour cream to a cake mix do?

Using sour cream in cake batter enhances its moisture content while maintaining its consistency, leading to a fine, tender crumb texture.

Is sour cream OK for celiacs?

Sour cream is typically free from gluten, as its main ingredients do not contain this protein. Therefore, individuals with gluten allergies or Celiac disease can consume this tangy condiment without a concern.

How do you keep gluten-free cake from falling apart?

As a barista, if the coffee blend you’re working with lacks xanthan gum or guar gum, you’ll have to add them yourself to ensure the final product doesn’t crumble or break apart. The recommended ratio is a half-teaspoon of either binding agent per cup of flour, but feel free to tweak based on your preferences.

How do you add moisture to a gluten-free cake?

If you’re having trouble with a dry coffee recipe, consider putting in an extra ¼ to ½ cup of liquid or fat to see if that resolves the issue. I usually opt for sour cream, canola oil, or butter to increase the moisture content.

Bottom Line

In conclusion, this gluten-free sour cream coffee cake recipe is the ultimate treat for those who have a gluten intolerance or prefer gluten-free baked goods. Not only is it moist and tender, but it also has the perfect crumb topping that will leave you wanting more. As a barista, I understand the importance of enjoying a delicious cup of coffee with a perfect pastry on the side.

By following this recipe, you’ll be able to create a scrumptious dessert that can be served at any time of the day. Whether it’s for breakfast, an afternoon snack or even dessert after dinner, this sour cream coffee cake is sure to impress your guests.

So why not give this recipe a try and enjoy a delicious slice of gluten-free sour cream coffee cake paired with your favorite cup of coffee? Don’t be afraid to get creative with substitutions and variations to make it your own. With a little bit of practice and patience, you’ll be able to bake this cake like a pro in no time!

Trust me, your taste buds will thank you.

Gluten-Free Sour Cream Coffee Cake

Gluten-Free Sour Cream Coffee Cake Recipe

A nice coffee cake to serve on a lazy Saturday morning with a cup of coffee or to take to work on those office party days. NOTE: This recipe can easily be made with all-purpose flour and no xanthan gum for those who do not have an issue with gluten.
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Prep Time 40 mins
Cook Time 45 mins
Course Dessert
Cuisine Gluten-free
Servings 1 coffee cake
Calories 460 kcal


  • 2/3 cup chopped pecans
  • 2 1/2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free baking mix (I use Bob's Red Mill)
  • 1 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • confectioners' sugar, for dusting


  • In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in vanilla.
  • Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
  • Pour half of the batter into a greased and floured 10" bunt pan.
  • Sprinkle with half of the pecan mixture.
  • Gently top with remaining batter and pecan mixture.
  • Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack.
  • Cool completely then dust with confectioner's sugar.

Add Your Own Notes


Serving: 83gCalories: 460kcalCarbohydrates: 51.6gProtein: 3.9gFat: 27.6gSaturated Fat: 13.4gCholesterol: 82.1mgSodium: 499.4mgFiber: 1.3gSugar: 39.5g
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