Best Gluten Free Easy Sour Cream Coffee Cake Recipes

GLUTEN-FREE SOUR CREAM COFFEE CAKE

Steps:

• Prepare Pan and Heat Oven. Preheat oven to 350 degrees Spray an 9x9-inch square baking pan with nonstick cooking spray. (For a thicker coffee cake, use an 8x8-inch pan.)
• Make the Streusel. Stir together the brown sugar, baking flour, and cinnamon in a small bowl. (You'll use the butter later.)
• Prepare the Cake Batter. Whisk together the baking flour and baking powder in a small bowl.
• Beat together the butter and cinnamon until light, about one minute on medium-high speed on a stand or handheld mixer.
• Add the granulated sugar. Beat until a thick paste forms, about 45 seconds. Stop the mixer. Scrape down the bottom and sides of the bowl. Mix again for 15 seconds. (This mixes in the thick butter that was stuck to the bottom of the bowl.)
• Stop the mixer. Add the eggs. Mix until combined. Stop the mixer. Scrap the bowl. Mix again for 15 seconds.
• Add HALF the flour mixture. Mix until combined. Add HALF the sour cream. Mix until smooth. Repeat with the remaining flour and sour cream. Mix until batter is smooth.
• Spread Batter into Pan and Add Filling. Spread half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter.
• Add Remaining Batter and Top with Streusel. Spread remaining batter over the filling. Stir the melted butter into the remaining streusel topping. Sprinkle the streusel topping evenly over the cake.
• Bake and Cool. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
• Cool for 20 minutes before serving. Store, wrapped, on the counter for up to three days.

EASY GLUTEN FREE COFFEE CAKE RECIPE | EXTRA-MOIST WITH SOUR CREAM

Steps:

• Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.

GLUTEN FREE EASY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9x12 baking pan (I used a glass pan--adjust your baking time according to your pan's needs).
• Combine crumb topping dry ingredients and blend with a spatula. Then cut butter into 1/4 inch pats. Add to dry topping and crumb (use a knife to cut into the butter chunks until they are mixed and the mixture is crumbly throughout.).
• Blend cake mix with all cake ingredients until smooth. Add 1/4 cup milk (non-dairy substitute is fine) if necessary for smooth batter. Batter should be thick, a little hard to maneuver, and should "glop" off the spatula.
• "Glop" half the batter onto the greased baking pan and spread over the bottom--this will be tricky, so take your time. It doesn't need to be perfect--just cover the bottom. Sprinkle half of crumb over this layer.
• Spread the rest of the batter over the crumb. If you have an #epicfail moment, just mix everything together in the bottom gently and accept that ugly is yummy, too. Then add the rest of the crumb mixer to the top of your batter.
• Bake for 25-35 minutes, or until the center is 180 degrees on a meat thermometer (these work great for baking!) Then try, just TRY, to keep your loved one(s) from consuming all of this cake in one sitting. I dare you -- .