Description
This easy gluten-free coffee cake features a tender crumb and a sweet pecan cinnamon streusel topping. Perfect for breakfast or brunch, it’s a delightful treat for those avoiding gluten.
Ingredients
Scale
- 1½ cups gluten-free 1:1 baking flour
- 1 cup sour cream
- 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ cup chopped pecans or walnuts
- For the streusel topping:
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ⅓ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, combine flour, sugar, and salt.
- In a separate bowl, whisk together sour cream, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour batter into the prepared pan, spreading evenly.
- In a small bowl, mix together streusel topping ingredients.
- Sprinkle the streusel mixture evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For a dairy-free version, substitute sour cream with a dairy-free alternative and use dairy-free butter.
- Ensure your gluten-free flour blend contains xanthan gum for proper texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 503
- Sugar: 38g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Gluten-Free Coffee Cake, Cinnamon Streusel Cake, Gluten-Free Breakfast Cake, Pecan Coffee Cake