Gluten-Free Cinnamon-Streusel Sour Cream Coffeecake

star rating (2) rate this recipe
gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: two 8" square cakes

Recipe photo

This moist vanilla cake topped with sweet, crunchy cinnamon streusel is the luscious, warm, cinnamon-scented treat you've been waiting for. This recipe makes two 8" square coffee cakes that freeze, thaw, and reheat beautifully; making two means you can have a second cake ready to enjoy in your freezer.

Gluten-Free Cinnamon-Streusel Sour Cream Coffeecake

star rating (2) rate this recipe
gluten free
Hands-on time:
Baking time:
Total time:
Yield: two 8" square cakes
Published: 05/01/2012

Ingredients

Streusel topping

  • 1/4 cup King Arthur Gluten-Free Yellow Cake Mix
  • 1/4 cup cornstarch
  • 3/4 cup chopped nuts (almonds, pecans, or walnuts are tasty)
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons melted butter

Cake

  • 1 cup sour cream
  • 5 tablespoons vegetable oil
  • 4 large eggs
  • 1 box King Arthur Gluten-Free Yellow Cake Mix (less the 1/4 cup used in the streusel)

Tips from our bakers

  • This cake is good at room temperature, but it's extra delicious served warm. To reheat an individual serving, microwave for 10 to 15 seconds on high. To reheat the whole pan, cover with foil and warm in a 300F oven for 10 to 15 minutes. To thaw and reheat a frozen cake, cover with foil and warm in a 350F oven for 25 minutes. For crisper streusel, remove the foil and bake for 5 more minutes.

Directions

1) Preheat the oven to 350F. Lightly grease the bottoms of two 8" by 8" square pans.

2) To make the streusel topping: Whisk together all the dry ingredients, mix in the melted butter, and continue to stir until the mixture forms crumbs.

3) To make the cake: Whisk together the sour cream, oil, and eggs.

4) Add the remaining cake mix, whisking until smooth.

5) Pour half the batter into each of the prepared pans. Sprinkle one-fourth of the streusel atop each cake.

6) Bake for 20 minutes, then sprinkle the remaining streusel over the cakes.

7) Bake an additional 10 to 15 minutes, until cake is brown and the middle is firm to the touch. The internal temperature at the center should be 210F to 212F.

8) Remove the cakes from the oven, and let them cool in the pans for 10 minutes. Dust with confectioners' sugar, if desired, and serve warm.

Yield: two 8" x 8" cakes.

Reviews

1
  • star rating 10/04/2014
  • Judy from Blue Springs, MO
  • I threw this together one morning while I was getting ready for work. Had all the ingredients out and put them together, then popped it in the oven while I showered. So easy!!! It was made for a church function and everyone raved over it! Several ladies had said that gluten-free was "awful", but changed their minds when they actually tasted this. It is moist and flavorful and cuts nicely into whatever sized portions are needed. I'll make this again and again... Thanks, KAF!
  • star rating 12/24/2012
  • from
  • Excellent, stays moist
1
bakershotline

Related recipes