Imagine a moist, decadent coffee cake that's not only gluten-free but so delicious that even gluten-lovers will be begging for seconds! This Holiday Gluten Free Coffee Cake is the ultimate comfort dessert that transforms dietary restrictions into a culinary celebration. With its perfect balance of cinnamon-sugar crunch and tender, buttery crumb, this cake proves that gluten-free baking can be absolutely phenomenal.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (optional)
- 1/2 cup cinnamon sugar for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick cooking spray, ensuring complete coverage.
- In a medium mixing bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate large mixing bowl, cream together softened butter, white sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in sour cream and vanilla extract until smooth and fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can make the cake dense.
- Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle half of the cinnamon sugar and chopped nuts (if using) over the first layer of batter.
- Add the remaining batter on top, smoothing the surface. Top with remaining cinnamon sugar and nuts.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice into 8 servings and serve at room temperature. Can be stored covered at room temperature for 2-3 days.
Tips
- Use a high-quality gluten-free all-purpose flour blend to ensure the best texture and taste.
- Make sure your butter and eggs are at room temperature for smoother mixing and better incorporation.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- For extra moisture, use full-fat sour cream and ensure it's at room temperature.
- Check your cake a few minutes before the recommended baking time, as gluten-free bakes can sometimes cook faster.
- Let the cake cool completely before slicing to help it set and maintain its structure.
- Store in an airtight container to keep the cake moist and fresh for up to 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
