This gluten free classic coffee cake is everything you want in a coffee cake – soft, buttery, and loaded with a cinnamon streusel topping. It’s the kind of cake you make on a lazy weekend morning when you want something sweet with your coffee.

If you’ve been looking for a good gluten free version of this classic, you’re going to love how simple this one is. No weird ingredients, no complicated steps. Just a straightforward recipe that works.

The cake itself is tender and moist thanks to sour cream in the batter. And that crumbly cinnamon streusel layer in the middle and on top? It really makes the whole thing special.

To finish it off, there’s a simple powdered sugar glaze drizzled over the top while the cake is still warm. It adds just the right amount of extra sweetness.

Whether you eat gluten free by choice or because you need to, this coffee cake tastes just as good as the original. Honestly, no one will even notice the difference.

Why You’ll Love This Recipe

It’s Completely Gluten Free – This coffee cake uses gluten free 1-to-1 baking flour so you can enjoy a classic coffee cake without worrying about gluten. It tastes just like the traditional version you remember.

That Cinnamon Streusel Is Everything – The brown sugar and cinnamon streusel gives this cake the most amazing crumbly, sweet topping that makes every bite feel like a treat. Plus there’s a layer hidden in the middle too, so you get double the goodness.

Super Moist Thanks to Sour Cream – A lot of gluten free cakes can turn out dry, but the sour cream in this batter keeps it incredibly moist and tender. It adds a subtle richness that makes the texture absolutely perfect.

Two Layers of Streusel – Instead of just putting streusel on top, this recipe layers it in the middle of the batter AND on top. That means you get a ribbon of cinnamon sweetness running through the center of every single slice.

Ingredients

For the Streusel

1/2 cup Gluten Free 1-to-1 Baking Flour
1/2 cup Light Brown Sugar, packed
1 1/2 tsp Ground Cinnamon
1/4 cup Cold Unsalted Butter, cubed

For the Cake

2 cups Gluten Free 1-to-1 Baking Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsalted Butter, softened
3/4 cup Granulated Sugar
2 large Eggs
1 cup Sour Cream
1 tsp Vanilla Extract

For the Glaze

1 cup Powdered Sugar
2 tbsp Whole Milk

How to Make

Step 1

Preheat oven to 350F and grease a 9×9-inch baking pan. Make the streusel by combining gluten free flour, brown sugar, and cinnamon. Cut in cold butter with your fingers until crumbly. Set aside.

Step 2

In a bowl, whisk together gluten free flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract until smooth.

Step 4

Fold the dry ingredients into the wet ingredients until just combined. Spread half the batter into the prepared pan, sprinkle half the streusel over it, then spread the remaining batter on top. Finish with the rest of the streusel.

Step 5

Bake for 38 to 42 minutes until a toothpick inserted in the center comes out clean. Let cool 15 minutes.

Step 6

Whisk powdered sugar and milk together until smooth and drizzle over the warm coffee cake. Slice and serve.

Helpful Tips

Keep the Butter Cold for the Streusel

The butter you use for the streusel needs to be cold, straight from the fridge. If it’s soft or room temperature, it will just blend into the flour and sugar instead of forming those nice crumbly pieces you want on top.

Cut it into small cubes first, then use your fingertips to work it into the dry ingredients. You want it to look like rough, pea-sized crumbs. If your kitchen is warm and the butter starts getting soft while you work, pop the whole bowl in the fridge for 10 minutes and come back to it.

This is what gives the coffee cake that classic crunchy streusel topping, so don’t skip this step or rush through it.

Don’t Skip Creaming the Butter and Sugar

When the recipe says to beat the softened butter and sugar until light and fluffy for about 3 minutes, it really does take that long. This step whips air into the batter, which is what gives the cake a soft, tender crumb.

Your butter should be soft enough that you can press a finger into it easily, but it shouldn’t be melty or greasy. If it’s too cold, the sugar won’t incorporate properly. If it’s too warm, the batter won’t hold air.

After 3 minutes of beating on medium speed, the mixture should look noticeably lighter in color and almost fluffy like frosting. That’s how you know it’s ready.

Add the Eggs One at a Time

Drop in one egg, beat it in fully, then add the second one. If you dump both eggs in at once, they won’t blend into the butter mixture evenly and you can end up with a lumpy or separated-looking batter.

Beat each egg for about 20-30 seconds before adding the next. The batter should look smooth and creamy after each egg is mixed in.

Frequently Asked Questions

Can I make this coffee cake ahead of time?

Yes, you can bake it a day in advance and store it covered at room temperature. If you want to hold off on the glaze, you can drizzle it on right before serving so it looks fresh and pretty.

It actually tastes great the next day because the flavors have time to settle. Just give it a quick warm-up in the oven at 300F for about 5 minutes if you like it slightly warm.