Tender and moist golden gluten free coffee cake topped with streusel crumb topping. So easy!
I’ve made many coffee cakes over the years, and this sour cream coffee cake is the very best of them all. Don’t be put off by the texture of the raw cake batter.
Because it’s made with sour cream as the liquid, rather than buttermilk or even milk, the batter is very thick. See for yourself in the video above!
Baking with sour cream is something of an obsession of mine. It’s not appropriate for every single baked good, but when it’s right, it’s simply unbeatable.
Sour cream lends a very slight tangy flavor that cuts through the sweetness of baked goods. It also adds body and richness, and a bit of lightness to an otherwise dense dessert like this lovely coffee cake.
A coffee cake is meant to be a tender, but dense cake. Unlike the very best vanilla cake, for this gluten free coffee cake we don’t sift the dry ingredients. It’s a golden cake.
The crumble topping is clearly everyone’s favorite part. When you slice into this cake, if absolutely nothing falls off the topping, it’s terribly disappointing.
Those falling crumble pieces have no calories for the cook. Take full advantage!
The secret to ensuring a crumble topping that holds its shape and doesn’t simply melt into the cake batter is temperature. The topping is made with melted butter to ensure easy blending. But then it must be chilled.
The topping batter can easily be made a day or two ahead of time and stored, covered, in the refrigerator. It can even be added to, say, banana bread if you’re feeling fusiony.
Oh, and to ensure there’s no confusion: there is no coffee in the cake. The name “coffee cake” is bestowed upon this delightful creation since it’s meant to be enjoyed with the newspaper and a great big cup of (you guessed it!) … coffee.
1 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
6 tablespoons (84 g) unsalted butter, at room temperature
2 tablespoons (1 fluid ounce) milk, at room temperature
1 cup (256 g) sour cream, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
3/4 cup (150 g) granulated sugar
Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
First, prepare the topping. In a medium-size bowl, place all of the ingredients in the order listed, mixing to combine after each addition. Place the bowl in the refrigerator to chill until firm.
Make the cake batter. In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and cinnamon, and whisk to combine well. Set the bowl aside. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, milk and sour cream, and beat on medium speed to combine. Add the eggs and sugar, and beat to combine well. Add the dry ingredients to the bowl of wet ingredients and mix on medium high speed until well-combined. The batter will be very thick, since our liquid is mainly sour cream.
Scrape the batter into the prepared pan and smooth into an even layer with a wet spatula. Remove the chilled crumble topping from the refrigerator, fluff it with a fork to break up the mixture into irregular pieces. Scatter the pieces evenly on top of the cake batter and press down gently to help the topping adhere to the batter. Place the cake pan in the center of the preheated oven. Bake until the cake is fragrant and the center does not jiggle in the center when the pan is shaken from side to side gently and a toothpick inserted into the center comes out mostly clean, about 40 minutes. Do not overbake or the bottom will burn.
Allow to cool in the pan for about 10 minutes before lifting the cake out of the pan with the parchment paper. Slice into squares and serve.
Originally published on the blog in 2012. Recipe tweaked slightly (less sugar, less butter in cake batter), photos, video and text all new.