Tender Gluten Free Coffee Cake with Cinnamon Streusel
This gluten free coffee cake is soft and buttery, with a thick cinnamon crumb that stays crisp on top. It bakes up tall and slices clean, so every bite gets a ribbon of cinnamon sugar running through the middle.
You can put the whole cake together in about 20 minutes, then let the oven do the rest. It is the kind of relaxed bake that makes a weekend morning feel a little kinder.
Why This Gluten Free Coffee Cake Works
The crumb stays moist for days because sour cream and a good gluten free flour blend work together. No one will guess it is any different from a classic coffee cake.
That thick, buttery streusel stays crisp instead of sinking into the batter. And the cinnamon swirl through the center means every wedge tastes warm and spiced from edge to edge.
Ingredients
- 2 cups gluten free all-purpose flour: a blend that contains xanthan gum, like Bob’s Red Mill 1-to-1, keeps the cake from crumbling
- 1 cup granulated sugar
- 2 tablespoons granulated sugar: for the cinnamon ripple
- ½ cup unsalted butter, softened: plus extra for the pan
- 2 large eggs: at room temperature
- 1 cup full-fat sour cream: brings moisture and tenderness
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt: for the batter
- 1 teaspoon ground cinnamon: for the ripple
- ¼ cup cold unsalted butter: for the streusel
- ½ cup packed light brown sugar: for the streusel
- ½ cup gluten free all-purpose flour: for the streusel
- 1 teaspoon ground cinnamon: for the streusel
- ¼ teaspoon fine sea salt: for the streusel
Variations / Substitutions
- Dairy-free: swap butter for a solid vegan butter and use plain dairy-free yogurt in place of sour cream; the cake will still be tender.
- Sweetener: replace half the granulated sugar with coconut sugar for a deeper, caramel-like note.
- Spice: add ¼ teaspoon freshly grated nutmeg to the streusel for more warmth.
- Nuts: fold ½ cup chopped toasted pecans or walnuts into the streusel for extra crunch.
If you love this, try my Gluten Free Banana Bread next.
How to Make Gluten Free Coffee Cake
Step 1: Make the Cinnamon Streusel
In a medium bowl, whisk together the ½ cup gluten free flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add the ¼ cup cold butter cut into small pieces and rub it in with your fingers until the mixture looks like wet sand and holds together when you squeeze it. Chill the streusel while you mix the batter.
The butter pieces should be no bigger than pea size, with plenty of fine crumbs. Keeping it cold now means the topping will bake up crisp, not greasy.
Step 2: Cream the Butter and Sugar
In a large bowl, beat ½ cup softened butter and 1 cup granulated sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes. Add the 2 eggs one at a time, beating well after each, then mix in 2 teaspoons vanilla extract.
The mixture will look pale and mousse-like. Scrape down the sides of the bowl halfway through so everything creams evenly.
Step 3: Mix the Cake Batter
Whisk together the 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a separate bowl. Add the dry mix to the butter mixture in three additions, alternating with the 1 cup sour cream, starting and ending with the dry. Stir on low speed just until no streaks of flour remain.
The batter will be thick and spreadable, not pourable. Overmixing at this stage can make the cake dense, so stop as soon as it comes together.
Step 4: Layer and Swirl
Preheat your oven to 350°F (175°C) and butter an 8-inch round cake pan. Stir together the 2 tablespoons sugar and 1 teaspoon cinnamon for the ripple. Spread half the batter into the pan, then sprinkle the cinnamon sugar evenly over the surface. Dollop the remaining batter on top and gently smooth it to the edges with the back of a spoon. Scatter the chilled streusel over the batter in an even layer.
The pan will be about two-thirds full. The cinnamon sugar should sit in a thin, even band between the two layers of batter.
Step 5: Bake Until Golden
Slide the cake onto the center rack and bake for 45 to 50 minutes. A toothpick inserted into the middle should come out with a few moist crumbs clinging to it, not wet batter. Rotate the pan once around the 30-minute mark for even browning.
The top will be deeply golden and the streusel firm when you tap it gently. If the top starts to brown too fast, tent it loosely with foil for the last 10 minutes.
Step 6: Slice and Serve
Let the cake cool in the pan on a wire rack for 15 minutes. Run a thin knife around the inside of the pan, then invert the cake onto the rack and turn it streusel-side up to cool completely. Slice into thick wedges and serve slightly warm or at room temperature.
Each slice shows a tender, pale crumb with a dark cinnamon ribbon and a crisp blanket of crumble on top.
Tips for the Best Gluten Free Coffee Cake
- A metal cake pan gives the crispest edge; glass works but reduce the oven temperature by 25°F to avoid overbrowning.
- Cold butter is the key to streusel that does not melt into the cake. If your kitchen is warm, pop the bowl of cut butter back in the fridge for 10 minutes before you start.
- Check your oven temperature with an independent thermometer. Gluten free cakes can sink if the heat runs low, and an inaccurate dial is common.
- Keep the oven door closed for the first 30 minutes of baking. A rush of cool air can cause the center to fall.
Bake times by pan:
| Pan Size | Pan Material | Bake Time |
|---|---|---|
| 8-inch round | metal | 45-50 mins |
| 9-inch round | metal | 40-45 mins |
| 8-inch loaf | metal | 50-55 mins |
Storing Leftovers
- Refrigerate: keep the cake covered at cool room temperature for up to 3 days, or in the fridge in an airtight container for 5 days.
- Reheating: warm individual slices in a 300°F oven for 10 minutes to crisp the crumb again.
- Freeze: wrap the whole cooled cake tightly in plastic and freeze for up to 2 months. Thaw overnight at room temperature and reheat before serving.
Frequently Asked Questions
Why did my coffee cake turn out dense?
Overmixing the batter or using a gluten free flour without a binder like xanthan gum can make the crumb heavy. Stir only until the flour disappears, and stick with a well-tested blend.
Can I make this cake if my flour blend has no xanthan gum?
Yes, add ½ teaspoon of xanthan gum to the dry ingredients. Without it, the cake will be crumbly and fall apart when sliced.
Why did the streusel sink into the cake?
The batter was likely too thin or the oven was not fully preheated. Make sure the batter is thick and spreadable, and give the oven an extra 10 minutes of preheating time.
Gluten Free Coffee Cake Recipe
Ingredients
Method
- For the streusel, whisk ½ cup flour, brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Cut in ¼ cup cold butter until crumbly; chill.
- Cream softened butter and 1 cup granulated sugar until fluffy. Beat in eggs and vanilla.
- Whisk remaining flour, baking powder, baking soda, and ¼ teaspoon salt. Add to batter alternately with sour cream, mixing just until combined.
- Spread half the batter in a buttered 8-inch round pan. Combine 2 tablespoons sugar and 1 teaspoon cinnamon; sprinkle over batter. Add remaining batter and top with streusel.
- Bake at 350°F for 45 to 50 minutes, until a toothpick comes out with moist crumbs.
- Cool in pan 15 minutes, then invert onto a rack, turn streusel-side up, slice, and serve.
