Gluten Free Sour Cream Coffee Cake Recipes

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 SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Liberally spray a tube pan with non-stick spray and set aside.
• In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until light and fluffy (about 4 minutes). Scrape down the bowl as necessary.
• Once the butter and sugar are creamed, add the the eggs one at a time. Mix until each egg is fully incorporated before adding the next egg. Add the sour cream and vanilla extract and mix to combine.
• Add half of the dry ingredients and mix until almost combined. Then add the remaining dry ingredients and mix until fully incorporated, scraping down the bowl as needed.
• Let the batter rest and make the streusel. Add the light brown sugar, 1/2 cup gluten free flour, cinnamon, and 1/4 teaspoon fine sea salt to a small bowl. Mix to combine.
• Add the cubed butter and use a fork to to incorporate the butter until a crumble forms. Mix in the walnuts.
• Transfer half of the coffee cake batter to the prepared tube pan and spread it evenly in the bottom of the pan. Sprinkle half of the streusel over the batter.
• Add the remaining batter to the pan and spread it evenly over the streusel. Top with the remaining streusel.
• Bake the coffee cake on the center rack for 50-65 minutes or until a cake tester comes out with moist crumbs.
• Cool on a cooling rack for 30 minutes. Then remove the cake from the pan and cool completely.
• Before serving, carefully transfer the coffee cake to a cake stand. Mix the powdered sugar, maple syrup, and vanilla extract together in a small bowl and drizzle over the top of the coffee cake.

GLUTEN FREE SOUR CREAM COFFEE CAKE RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Prepare a tube pan by liberally greasing with butter or cooking spray.
• In a small bowl mix together brown sugar and cinnamon. Set aside.
• In a medium bowl beat together sugar, eggs, oil, sour cream and vanilla extract.
• In a separate bowl mix together flour, salt and baking soda.
• Combine wet ingredients with dry ingredients.
• Pour half of batter into tube pan. Sprinkle half of the cinnamon brown sugar mixture into the center, pour remaining batter into pan. Smooth batter out with a spoon. Sprinkle remaining cinnamon sugar mixture on top.
• Bake for 1 hour to 1 hour 15 minutes. Or until toothpick comes out clean. Allow coffee cake to fully cool at least 30 minutes before removing from the pan.
• Enjoy with a cup of coffee or tea!

GLUTEN-FREE FRUIT SWIRL COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
• In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
• Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
• Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.