Gluten Free Sour Cream Coffee Cake. Soft, moist, easy to make and as delicious as the one you remember. A gluten free remake of a classic!
I grew up eating this cake. I can’t even begin to count just how many times this Sour Cream Coffee Cake has graced my plate. Seriously, at least every couple months. It’s a classic recipe that my Mom always made and everybody loved.
I have been trying to make a gluten free version for a couple years now and have failed miserably. Mostly because most gluten-free flour blends are not that great and yield a dense and gummy final product that is just not even worth the calories.
I used one of Jovial’s new gluten-free flour blends. I am not telling you that you have to use Jovial’s flour to make this cake. What I am telling you is that their GF flour is the only one that I have tried that does this recipe justice and makes it taste like actual cake.
You can try any flour you want, just keep the rest of the recipe the same as you experiment. If the results are heavy or dense or gummy, it is the flour and not the recipe.
Lastly, as for sugar, I have tried this with coconut palm sugar, date sugar and even liquid sweeteners like maple syrup and honey. They all pretty much ruin the cake. This batter just needs organic sugar.
If you follow me on Instagram, you might remember that this was my birthday cake a couple of months ago in May. Now that I have an amazing gluten-free version, my family is already putting in requests and coming up with excuses to make this again. I know yours will love it as well!
NOTES:
- I used Jovial Gluten Free flour No. 3 to get the perfect texture.
- Make sure you use a heavy, well-greased bundt pan! I have this one.
- I’ve also been drooling over these Gluten Free Cinnamon Rolls as another option for a cinnamon cake dessert!
Did you make this recipe? Please give it a star rating below!
Gluten Free Sour Cream Coffee Cake. Soft, moist, easy to make and as delicious as the one you remember. A gluten free remake of a classic!
- Bundt pan
- 1 tablespoon butter and 2 tablespoon gluten free flour to prepare bundt pan
- 1/2 cup organic sugar
- 2 Tablespoons ground cinnamon
- 1/2 pound unsalted butter room temperature
- 2 cups organic sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 cups 415 grams gluten free flour (see NOTES), sifted
- 2 teaspoons baking soda
- 1 pint 16 ounces full fat sour cream
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Preheat oven to 350F. Rub about 1 T of butter all over your bundt pan and then lightly coat in about 2 T of gluten free flour. Turn over (over the sink) and tap to remove any excess flour that does not stick to the butter. Set aside.
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In a small dish, combine 1/2 cup organic sugar with 2 T ground cinnamon. Stir until well mixed and set aside.
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Add room temperature butter to the bowl of a stand mixer, turn mixer to medium speed and cream butter for 3 to 4 minutes until fluffy.
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Turn mixer speed to low and slowly add sugar until incorporated.
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Next, add eggs, one at a time (make sure to crack eggs into a separate dish to avoid any shells getting into your batter).
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Add in vanilla.
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Finally, alternate adding in small amounts of the sifted flour and baking soda and sour cream until all is well mixed into the batter.
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Add 1/3 of the batter to the bundt pan and use a spatula to spread out into an even layer. Gently tap the pan against the counter to settle the batter and remove any air bubbles. Sprinkle 1/3 of the cinnamon sugar mixture until batter is well coated.
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Repeat two more times until all of the batter and cinnamon sugar is used up.
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Bake undisturbed for 50 to 55 minutes or until cake tester or wood toothpick comes out dry.
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Allow cake to cool in bundt pan on a cooling rack for 15 to 20 minutes. Use a butter knife to gently scrape the sides (do not cut into the cake -- this is just to help the cake release).
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Place flat plate under cake and flip out from bundt pan.
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Now, place cooling rack on top of cake (bottom should be on flat plate) and gently flip back. Allow cake to cool completely for at least a few hours before cutting. Serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Hi Lisa, I’m Gluten Free and must watch my cholesterol. Can I use an egg substitute as one option in this Sour Cream Cake recipe? Or, how about using only two whole eggs and three eggs whites to make up for not including four whole eggs in the recipe? Thank you, Sara
Hi Sara, I haven’t tried this recipe with any of those options so I can’t say if it will work or not. If you decide to experiment with those changes to the recipe, come back and let us know if it works!
Looks lovely! Can I replace sour cream with Greek yogurt?
Hi Karen,
You could but the texture will be different. Greek yogurt is yogurt that has been strained to remove the whey, which makes it thicker, but it’s still made from milk. Sour cream is cream that has been fermented with lactic acid bacteria. If that’s all you have, I say go for it but just know it might be spongey or even heavier because the fat content is different.
Thanks! So are you saying that it will taste different with Greek yogurt given the textures? Will it still be soft with the yoghurt?
Well, I haven’t tried it so I can’t say 100% but I think the cake will be more dense or heavier with the yogurt.
Will this work if I don’t have a stand mixer?
Hey Kathie!
Yes, Do you have a hand mixer? Just use a big mixing bowl and your hand mixer.
My mom makes this too. It’s pretty much the only one she makes. Any suggestions for some of us that live north of the border and can’t get the Jovial brand?
Hey Lisa – If you are in Western CA, I am pretty sure Jovial products are sold in a bunch of places. If not, I would suggest using whatever your favorite and most reliable GF flour blend is. Hope it turns out!
And a belated H.B. to you—–going to try the cake tomorrow. Wish me good luck! Ginnie
How did it turn out Ginnie!?