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Gluten-Free Cinnamon-Streusel Sour Cream Coffeecake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Cinnamon-Streusel Sour Cream Coffeecake  Recipe

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.

At a glance

two 8" square cakes


Choose your measure:

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


  • 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)


  1. Preheat the oven to 350°F. 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 210°F to 212°F.
  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.