Craving a warm, comforting slice of coffee cake but need it to be gluten-free? You’re in the right place! As a passionate home baker who’s experimented with gluten-free baking for years, I know the struggle of finding recipes that truly deliver on both taste and texture. Many gluten-free coffee cakes can be dry, crumbly, or just plain disappointing. But don’t worry, I’ve perfected a recipe that’s moist, tender, and bursting with that classic coffee cake flavor we all love. Get ready to enjoy a slice (or two!) of the best gluten-free coffee cake you’ve ever had!
This recipe isn’t just about eliminating gluten; it’s about creating a coffee cake that’s genuinely delicious. We’ll use a blend of gluten-free flours to achieve the perfect crumb, and a few clever techniques to ensure it stays moist and flavorful. Whether you’re gluten-free by necessity or simply looking for a healthier alternative, this recipe will become a new favorite.
What Makes This Gluten-Free Coffee Cake So Good?
Let’s break down the secrets to this amazing gluten-free coffee cake:
The Flour Blend: Forget relying on a single gluten-free flour! A blend of gluten-free all-purpose flour (one that already contains xanthan gum), almond flour, and tapioca starch creates the ideal texture. The gluten-free all-purpose flour provides structure, the almond flour adds moisture and a subtle nutty flavor, and the tapioca starch helps bind everything together and creates a slightly chewy texture. Using all three is key!
Sour Cream: Sour cream is the secret weapon for keeping this coffee cake incredibly moist. It adds richness and tenderness to the crumb, preventing it from drying out. Don’t skip it!
Cinnamon Streusel Topping: A generous layer of buttery, cinnamon-spiced streusel is what truly elevates this coffee cake. The combination of brown sugar, gluten-free flour, cinnamon, and butter creates a crunchy, sweet topping that perfectly complements the moist cake below.
Brown Sugar: Using brown sugar in both the cake and the streusel adds a depth of flavor and helps to keep the cake moist. The molasses in brown sugar contributes to a richer, more complex taste.
Gluten-Free Coffee Cake Recipe
Here’s what you’ll need:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ cup almond flour
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Streusel Topping:
- ½ cup gluten-free all-purpose flour (with xanthan gum)
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick) cold unsalted butter, cut into small pieces
Instructions:
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan with gluten-free flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare Streusel: In a separate bowl, combine the gluten-free flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the cake batter into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Enjoy: Let the coffee cake cool in the pan for at least 15 minutes before slicing and serving.
Tips for Gluten-Free Coffee Cake Success
Measure Carefully: Gluten-free baking can be a bit more finicky than traditional baking, so accurate measurements are crucial. Use measuring cups and spoons specifically designed for baking.
Don’t Overmix: Overmixing gluten-free batter can lead to a tough cake. Mix until just combined, and don’t worry about a few lumps.
Use Room Temperature Ingredients: Softened butter and room temperature eggs will incorporate more easily into the batter, creating a smoother texture.
Check for Doneness: Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake; if it comes out clean or with a few moist crumbs attached, the cake is done.
Let it Cool: Allow the coffee cake to cool completely before slicing. This will help it to set and prevent it from crumbling.
Variations and Add-ins
Want to customize your gluten-free coffee cake? Here are a few ideas:
Fruit: Add blueberries, raspberries, or chopped apples to the batter for a fruity twist.
Nuts: Sprinkle chopped pecans or walnuts on top of the streusel for added crunch and flavor.
Chocolate Chips: Fold chocolate chips into the batter for a chocolatey coffee cake.
Espresso Powder: Add a teaspoon of espresso powder to the batter for a deeper coffee flavor.
Frequently Asked Questions
Can I use a different gluten-free flour blend?
Yes, but results may vary. Ensure your blend contains xanthan gum or add it separately (about 1/2 teaspoon for this recipe) to help bind the ingredients.
Can I make this coffee cake dairy-free?
Yes, you can substitute the butter with a dairy-free butter alternative and the sour cream with a dairy-free sour cream alternative. Be sure to choose high-quality substitutes for the best results.
How do I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.
Can I make this recipe ahead of time?
Yes, you can prepare the batter and streusel topping ahead of time and store them separately in the refrigerator for up to 24 hours. Assemble and bake just before serving.
My coffee cake is dry. What did I do wrong?
Overbaking is the most common cause of dry coffee cake. Be sure to check for doneness frequently during the last few minutes of baking. Using the correct ratio of wet to dry ingredients is also important, so be sure to measure carefully.
This gluten-free coffee cake recipe is a game-changer! It’s proof that you don’t have to sacrifice flavor or texture when baking gluten-free. With its moist crumb, sweet streusel topping, and easy-to-follow instructions, this coffee cake is perfect for breakfast, brunch, or any time you’re craving a comforting treat. So, preheat your oven, gather your ingredients, and get ready to bake the best gluten-free coffee cake you’ve ever tasted!
