Sour cream makes this gluten-free coffee cake rich and tender in crumb, and an irresistible cinnamon pecan streusel in both the filling and the topping adds twice as much joy. It's the perfect treat for a special weekend breakfast or brunch, a mid-afternoon snack with a cup of coffee or tea, or even dessert.
Cinnamon Crumb Topping
- 148 grams (1 cup) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 60 grams (1/2 cup) pecans, coarsely chopped
- 113 grams (1/2 cup) brown sugar
- 48 grams (1/4 cup) granulated sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon kosher salt
- 113 grams (1/2 cup) cold unsalted butter
- 185 grams (1 1/4 cups) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 90 grams (3/4 cups) Bob's Red Mill Gluten-Free Oat Flour
- 1 teaspoon Bob's Red Mill Baking Soda
- 1/2 teaspoon Bob's Red Mill Baking Powder
- 1 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 113 grams (1/2 cup) unsalted butter, room temperature
- 170 grams (3/4 cup) brown sugar
- 96 grams (1/2 cup) granulated sugar
- 2 teaspoons vanilla
- 2 eggs, room temperature
- 180 grams (3/4 cup) sour cream
- Prep: Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
- Cinnamon crumb topping: Combine gluten-free baking flour, pecans, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Cut the cold butter into small pieces and add to the flour mixture. Using a pastry cutter or your fingers, cut or rub in the butter until course streusel-like crumbs form. Place in the refrigerator to chill while making the cake batter.
- Coffee cake: In a medium bowl, whisk gluten-free baking flour, oat flour, baking soda, baking powder, cinnamon, and salt until combined. In another bowl, using a stand mixer with the paddle attachment (or a handheld electric mixer on medium speed), cream together the butter and sugars. Add the vanilla and eggs, one at a time, beating thoroughly after each addition. With the mixer on low speed, add the dry ingredients in 2 or 3 increments, alternating with the sour cream. Mix until just combined.
- Assemble: Spoon half of the cake batter (it doesn't need to be exact, just eyeball it) into a 9-inch square parchment-lined baking pan. The batter will be thick and slightly sticky so just do your best to evenly spread the batter in the cake pan (I found it to spread most easily by using an offset spatula). Sprinkle roughly half of the cinnamon crumb topping evenly on top of the batter. Spoon the remaining cake batter over the crumb topping and carefully spread into an even layer (don't worry if some of the crumb topping gets a little mixed into this layer, just do your best). Sprinkle the remaining cinnamon crumb mixture on top.
- Bake: Bake for 45-50 minutes until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for at least 15 minutes.
- Serve: Slice the coffee cake into squares, brew your favorite hot morning beverage, serve, and enjoy a perfectly tasty start to your day.
Storage: Once the coffee cake has baked and cooled, cover tightly or store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Gluten-Free Baking Flour: I exclusively tested and developed this recipe using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour because it is high quality and consistent in composition. If you use a different brand of gluten-free baking flour to make this coffee cake, your final result will most likely vary and may not turn out as intended as not all gluten-free baking flours are equal in their ingredient makeups.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Keywords: gluten-free coffee cake, streusel coffee cake, cinnamon coffee cake, breakfast