Sour Cream Crumb Cake

You promised you’d bring the coffee. If I brought the crumb cake. You promised! We’re totally fighting if you didn’t bring the coffee. I take mine light & sweet. I’ll … more »

Gluten Free Sour Cream Coffee Cake

You promised you’d bring the coffee. If I brought the crumb cake.

Gluten Free Sour Cream Coffee Cake

You promised!

We’re totally fighting if you didn’t bring the coffee. I take mine light & sweet.

I’ll wait here.

Gluten Free Sour Cream Coffee Cake

Thank you. Fair is fair.

When my new book comes out, do you think we’ll meet? I’d be all giggly and stupit. What if I don’t look like my cartoon? What if I’m flat and dull and boring, and smell vaguely of turpentine?

What if you don’t like me?

I know! I’ll bring this crumb cake. It’s so moist and lightly sweet, and insanely perfect like all-is-right-with-the-world with that cup of coffee you’ll bring.

Okay, on to the recipe. It’s a real winner. Like you.

Gluten Free Sour Cream Coffee Cake

First make the crumb topping. It has a lot of butter. Just don’t eat the whole cake by yourself, and you’ll be fine. Butter won’t kill you. You gotta have some fat. It keeps you skinny. It’s satisfying!

Gluten Free Sour Cream Coffee Cake

Add the flour, ground cinnamon, salt and brown sugar. Chill it.

Gluten Free Sour Cream Coffee Cake

On to the cake. Whisk together your dry ingredients. It’s important to whisk dry ingredients, especially when you’re using chemical leaveners like baking powder and baking soda. If they clump, some parts will rise and others will not.

Gluten Free Sour Cream Coffee Cake

Add the wet ingredients. The batter will be thick, since we’re using sour cream instead of buttermilk.

Gluten Free Sour Cream Coffee Cake

Just use a wet spatula to spread it into an even layer in the pan.

Gluten Free Sour Cream Coffee Cake

Sprinkle on the topping. Carefully spread it out to create an even layer.

Gluten Free Sour Cream Coffee Cake

Like this.

Gluten Free Sour Cream Coffee Cake

Here’s the printable recipe. Or you can always come back here for the recipe whenever you want to make it. I’m not goin’ anywhere. :)

Sour Cream Crumb Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16
Gluten-free Sour Cream Crumb Cake
  • 2½ sticks (20 tablespoons) (280g) unsalted butter at room temperature, divided
  • ½ cup (109g) light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt, divided
  • 3 cups (420g) all-purpose gluten-free flour (I use Better Batter), divided
  • 1.5 teaspoons xanthan gum (omit if using Better Batter), divided
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 10 tablespoons (125g) granulated sugar
  • ¾ teaspoon pure vanilla extract
  • 2 extra-large eggs, lightly beaten
  • 1 cup (224g) sour cream
  1. Preheat your oven to 350 degrees F. Grease an 8x8 inch or 9x9 inch square baking pan (not glass) and set it aside.
  2. First, make the crumb topping. In a medium-sized bowl, place 14 tablespoons (196g) unsalted butter, light brown sugar, cinnamon, ¾ teaspoon kosher salt, 1½ cups (210g) flour and ¾ teaspoon xanthan gum, and combine with a fork until crumbly (see photo). Place the topping the refrigerator to chill.
  3. In a large bowl, place the remaining 1½ cups (210g) flour and ¾ teaspoon xanthan gum, the baking soda, baking powder and the granulated sugar and whisk to combine well. Add the remaining 6 tablespoons (84g) butter, eggs, vanilla and the sour cream, and mix until combined. The mixture will be very thick (see photo). Scrape the batter into the prepared baking pan, and, with a very wet spatula, spread the batter into an even layer in the baking pan. You may have to wet the spatula a few times while working to spread the batter.
  4. Remove the crumb topping from the refrigerator, and sprinkle evenly over the top of the cake batter. Press the topping gently into the cake batter.
  5. Place the baking dish in the center of the preheated oven and bake for about 25 minutes, or until the the topping is lightly browned and a toothpick inserted in the center of the pan comes out mostly clean.
  6. Allow to cool completely in the pan before slicing carefully into 16 squares.
  7. Serve at room temperature.

See? That wasn’t too hard. And just look at the results.

Gluten Free Sour Cream Coffee Cake


21 Responses to “Sour Cream Crumb Cake”

  1. Lisa Potts Staaf on Facebook says:

    Fresh coffee here at my house!

  2. Dana Coughlin says:

    This looks so good. I love crumb cakes.

  3. Dana Baker Coughlin on Facebook says:

    Got the coffee ready!

  4. JoAnn C says:

    Coffee is brewing as I type, it smells heavenly. And I’m wearing my new slippers too. Can’t wait for my slice of cake. Thanks for breakfast, “homey”.

    • Nicole says:

      Well, thank goodness, JoAnn. I knew you wouldn’t disappoint.
      Hey, tell me about your new slippers? I need a new pair. I’m on my feet most of the day, and my dogs are barking by nighttime. :)
      xoxo Nicole

      • JoAnn C says:

        I bought them at Target. Suede top, faux fur inside, and a hardish sole. As the primary caregiver of my elderly parent I too am on my feet all day, (she keeps me hopping), and I’ve found these to be most comfy. After I wore them for about a week my feet sent me a thank you note. ;)


  5. I don’t see any coffee cake on my plate…did my favorite coffee make it into your mug? Damn, I gotta work on this teleporting stuff…..

  6. I have warm water with lemon and delicious Pukka tea to follow – would that work ;)

  7. Pamela G says:

    mmmmmm crumb…ummmnummm (in my best Homer Simpson voice) I (heart) crumb….cake is good, too.
    I am SO making this…not that I MIND making it…for Scott…uh-yeah….and Molly…eyeahhhhhhhh..that’s the ticket!

  8. Pamela G says:

    ps: you know…i think you DO look like the cartoon….and who WOULDN’T like you??? We ALREADY love you!!
    XOXOXO- Pam & the gang

  9. Peggy says:

    Sorry I’m late for coffee & crumb cake. Had a chance to spend time with my granddaughter today. Sounds like all had a grand time. I know I’ll be making this one soon! Sounds yummy! Could have used the coffee as well! lol

  10. Deanne says:

    Nicole, I can’t begin to tell you what a BREATH OF FRESH AIR you are!! (Well, I guess I CAN tell you, because I just did!)…I am SO THRILLED to have found you!! As a “neighborhood gourmet” cook, recently diagnosed as gluten-intolerant, I thought my days of eating delicious food were over…gone…kaput…culinary deliciousness vanished into the cosmos! I was sad and deprived and…well…HUNGRY! It seemed as though I couldn’t eat anything other then rabbit food…bird seed…and since I am neither a rabbit, nor a bird, I was a miserable HUMAN BEING! You have inspired me!! Not only will I eat again…I will EAT CAKE!!! Muuuaahhhhhh!!! :)

    • Nicole says:

      Hi, Deanne,
      I’m so glad you feel a renewed sense of possibility! I love how you called yourself a “neighborhood gourmet”! I think I know precisely what you mean – how perfectly descriptive. Well, it seems you don’t need me to tell you that you can eat well while eating gluten-free. :)
      xoxo Nicole

  11. Kristy B. says:

    I am totally making this for breakfast and surprising the heck out of my kids. Who ever heard of cake for breakfast before school? And I just bought some hazelnut torani syrup for my coffee. Mmmmmmm. You can come over anytime. But I have to warn you, nothing is ever clean. And my dog is going to lick you, a lot.

    • Nicole says:

      Hi, Kristy,
      The dog part sounds like my house. We’re working on our little white dog with a “NO LICK” admonishment. No real luck so far!
      xoxo Nicole

  12. Yum! This was delicious – thanks for the recipe!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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