This Sour Cream Coffee Cake is a touch different from other baked goods on this site—sweeter and closer to a classic coffee cake than my Pear Pecan version.
Sour Cream Coffee Cake
One morning I wanted something muffin-like with my coffee and found myself imagining a cinnamon-forward coffee cake with a streusel topping—the sort that tastes like a cinnamon roll. I considered blueberries, but ultimately chose a straightforward sour-cream-based coffee cake with a buttery crumb.
With the holidays approaching, this coffee cake is a handy option for feeding a crowd or for bringing to a family breakfast. It’s gluten-free and grain-free but doesn’t taste like a novelty “paleo” treat—people who normally eat gluten and sugar will still enjoy it.
You can tell them it’s gluten-free (and slightly higher in fat than typical boxed mixes), or keep that detail to yourself. Either way, it’s approachable, comforting, and satisfying.
Sour Cream Coffee Cake
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4.3 from 3 reviews
Gluten-free sour cream coffee cake that tastes like a classic—no one will know it’s gluten-free.
- Author: Simone Miller
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 -12 pieces
- Category: Baked Goods
Ingredients
For the Streusel & Topping:
- 4 tablespoons butter, softened
- 1/2 cup almond flour
- 1/2 cup coconut palm sugar
- 1/2 cup arrowroot flour
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
For the Coffee Cake:
- 4 tablespoons butter, melted
- 3/4 cup coconut palm sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup almond flour
- 1/3 cup arrowroot starch
- 3 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350ºF and butter an 8×8 inch baking dish.
To make the topping:
- In a medium bowl, combine all streusel ingredients and use your hands to mix into a slightly damp crumb. Alternatively, pulse ingredients a few times in a food processor. Set aside.
To make the cake:
- In a large bowl, whisk melted butter, coconut palm sugar, eggs, vanilla, and sour cream until smooth.
- Sift in the dry ingredients and stir gently until just combined.
- Pour half the batter into the prepared dish, sprinkle with one-third of the streusel, then pour the remaining batter on top. Finish with the remaining streusel.
- Bake 28–32 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
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