Layers are everything in this coffee cake — a rich, tangy sour cream batter wrapped around a ribbon of brown sugar and cinnamon, then baked until the top is thick with a buttery, pea-sized streusel that turns deeply golden in the oven. The crumb stays impossibly moist thanks to the sour cream and butter working together, while the cinnamon swirl running through the center gives every square that classic bakery-style contrast of soft cake and crunchy topping. A simple powdered sugar glaze gets drizzled over the top once it's cooled, adding just enough sweetness without masking all that cinnamon-brown-sugar flavor underneath. Since the flour used here is gluten free from the start, this one is a genuinely solid pick for a wheat free spread — no need to second-guess what's in the crumb or the streusel. Cut into nine generous squares, it's the kind of make-ahead treat that holds up beautifully on a brunch table or alongside a mid-morning coffee.
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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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