Gluten Free Cinnamon Coffee Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

4.6

(4)

Warm, cinnamon-scented, and finished with a sweet vanilla glaze, this coffee cake is the kind of thing that makes a weekend morning feel genuinely special. Sour cream keeps the crumb incredibly moist and tender, while a double layer of brown sugar streusel — one tucked inside, one blanketing the top — means you get that irresistible crunch in every single bite. The xanthan gum (or your flour blend's built-in binder) does the structural work that gluten normally would, so the cake holds together beautifully without any gummy or dense texture. Alternating the flour mixture with sour cream and folding gently are the two small techniques that make a big difference here — don't skip either step. The whole thing bakes up golden at the edges in about 35 to 40 minutes, and the simple powdered sugar glaze drizzled over the warm cake takes it from homey to bakery-worthy. Cut into 9 squares, it's easy to serve straight from the pan, which means less cleanup and more time enjoying your coffee. Whether you're cooking for someone who avoids gluten or just want a from-scratch coffee cake that genuinely delivers, this one earns a permanent spot in the rotation.

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Ingredients

9 servings

For the cake

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups gluten free flour blend
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp xanthan gum (omit if your flour blend already contains it)

For the streusel

⅔ cup packed light brown sugar
1 ½ tsp ground cinnamon
¼ cup gluten free flour blend
3 tbsp unsalted butter, cold and cut into small pieces

For the glaze

½ cup powdered sugar
2 tbsp milk
¼ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
Make the streusel: In a small bowl, combine the brown sugar, ground cinnamon, and 1/4 cup gluten free flour blend. Add the cold butter pieces and work them in with your fingertips until the mixture resembles coarse, clumpy crumbs. Set aside.

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