Gluten Free Coffee Cake with Streusel
Coffee cake is one of those weekend-morning classics that can feel completely off-limits once you're avoiding gluten — but this version delivers every bit of the warmth and nostalgia you're after. Sour cream keeps the crumb incredibly tender and moist, while softened butter and granulated sugar whipped together give the cake that light, fluffy lift you'd expect from any great bakery-style slice. A swirl of brown sugar and cinnamon runs through the middle, so every bite has that signature spiced ribbon hiding inside. The crumble on top is the real showstopper — cold butter worked into brown sugar, gluten free flour, and cinnamon until it forms those irresistible pea-sized clumps that bake up golden and crunchy. A simple powdered sugar glaze drizzled over the cooled cake ties everything together with just the right touch of sweetness. The whole thing bakes in a 9×9 pan and cuts into 9 generous squares, making it ideal for a lazy brunch spread or a treat to share with the whole family. Anyone who reaches for a piece won't even think to ask what kind of flour was used.
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Learn more →Ingredients
9 servings
For the cake
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups gluten free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the cinnamon filling
- ¼ cup packed light brown sugar
- 1 tsp ground cinnamon
For the streusel
- ½ cup packed light brown sugar
- ½ cup gluten free flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cut into small cubes
For the glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Make the streusel: In a small mixing bowl, stir together the 1/2 cup brown sugar, 1/2 cup gluten free flour, 1 tsp cinnamon, and 1/4 tsp salt. Add the cold cubed butter and work it in with your fingertips until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.
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