Sour Cream Coffee Cake

Having coffee cake reminds me of weekends, and just slowing down and enjoying each moment. I love making a coffee cake on a Sunday morning, and then enjoying a warm slice with, of course, a hot cup of coffee. This recipe is super simple, and the only long part involved in the entire thing is just waiting for it to bake in the oven!


•Large bowl

•Small bowl

•Mixing spoon

•8 inch bundt pan


•2 1/2 cups gluten free flour

•1 cup granulated sugar

•2 teaspoons baking powder

•1 teaspoon baking soda

•1/2 teaspoon salt


•3 eggs

•1 stick butter, softened

•1 cup sour cream

•1 Tablespoon vanilla extract


•1/3 cup brown sugar

•3 Tablespoons butter, softened

•2 Tablespoon gluten free flour

•1 Tablespoon ground cinnamon

1.) Preheat oven to 350ºF and grease the bundt pan, then set aside.

2.) In a large bowl, cream together the butter and sugar until light and fluffy. Then, add in the eggs, one at a time, mixing thoroughly after each addition.

3.) Next, add in the baking powder, baking soda, salt, vanilla extract, and sour cream. Beat until light, then add in the gluten free flour. Pour half the batter into the bundt pan.

4.) To make the topping/filling, cream together the butter and brown sugar, then add in the gluten free flour and cinnamon. Sprinkle 1/4 of the mixture around the batter in the bundt pan.

5.) Cover the filling with the remaining batter and then sprinkle with the remaining 3/4 of the topping. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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