This coffee cake stacks up in layers you can actually see: a tender, sour cream–enriched crumb, a ribbon of brown sugar and cinnamon running through the center, and a thick blanket of buttery streusel on top that bakes up golden and just a little crisp at the edges. A simple powdered sugar glaze gets drizzled over the cooled cake for that classic bakery-case finish. Every element here is naturally vegetarian, so there's nothing to work around — it's an easy, crowd-pleasing bake for a weekend brunch or an afternoon coffee break. Cut into nine generous squares, it's soft in the middle, crunchy on top, and the kind of treat that disappears fast off the plate.
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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.
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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