Some recipes just stick with you. This one’s been my go-to for years – after a laughable amount of trial and error with dry gluten-free bricks pretending to be cake. Eventually, I figured it out: this version’s soft in the middle, slightly crumbly around the edges, and swirled with cinnamon sugar that makes your kitchen smell like something good is about to happen.

The magic, as always, is in the sour cream. It keeps everything rich without turning it into a sugar bomb. Plus, we’ve got a solid crumb topping situation going on that delivers crunch where it counts.

This one doesn’t try to be flashy or fancy – it just tastes really, really good. And yes, it’s gluten-free. And yes, still legit.

Active Time: 20 minutes
Total Time: 1 hour
Servings: 10

Ingredients

Nothing wild in this list – just good basics that come together the right way.

Dry Stuff

• 1½ cups gluten-free flour blend (the kind that acts like the real thing)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon

Wet Stuff

• ½ cup softened butter (not melted, not cold – softened)
• ¾ cup coconut sugar or brown sugar
• 2 eggs
• 1 cup sour cream (or plain Greek yogurt if that’s what’s in the fridge)
• 1 tsp vanilla

Crumb Topping

• ⅓ cup chopped pecans or walnuts
• 2 tbsp gluten-free flour
• 2 tbsp coconut sugar
• 1 tsp cinnamon
• 2 tbsp melted butter

Instructions

Preparation

Start with the oven – preheat to 350°F. You’ll want a 9-inch square or round baking pan. Grease it or line it with parchment if you’re someone who avoids scrubbing pans at all costs (same).

Now grab two bowls. First, mix your dry ingredients with a fork or whisk. In the second, cream the butter and sugar together until it looks fluffy and lighter in color.

Add the eggs one at a time. Stir in the vanilla and sour cream. Once that’s all smooth and combined, fold in the dry ingredients. Don’t overthink it; just mix until it looks like batter.

Cooking

Here’s the layering part – it makes the difference.

• Spoon in half the batter
• Sprinkle half the crumb topping
• Add the rest of the batter
• Finish with the last of the topping

Smooth it out a little if it looks uneven.

Bake for 35 to 40 minutes. It’s ready when a toothpick comes out with just a few crumbs stuck to it. If it looks too wet, give it another couple minutes.

Let it cool in the pan for 15 minutes. The smell alone will test your patience.

Serving

Warm is best, always. Something about the soft texture with that warm cinnamon crunch on top – it’s comfort in every bite.

But the leftovers? Even better the next morning. Flavors settle. The top stays crumbly. It’s the kind of cake you’ll look forward to with your coffee.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 280
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 160mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 4g

Tips and Variations

Little tweaks go a long way without messing it up:

• Dairy-Free Fix – Use vegan butter and coconut yogurt. Texture changes slightly, but flavor still lands.
• No Nuts? – Skip them or sub in sunflower seeds for some crunch.
• Extra Texture? – Add 2 tbsp oats to the crumb topping. Makes it heartier.

One last note: if you can stand to wait until the next day, do it. Something happens overnight – it gets denser, more flavorful. It’s one of those weird cake truths that just works.

Conclusion

This isn’t just another gluten free sour cream coffee cake recipe. It’s the one you’ll keep coming back to because it hits all the right notes – moist, tender, and nostalgic without trying too hard.

It’s not trying to be fancy. It’s just a really solid cake that feels like a win every single time you make it. Whether it’s for a cozy morning or a not-so-quick coffee break, this one’s got your back.

Cut a slice. Breathe in that cinnamon. Then eat it like you mean it.

For more irresistible dessert ideas, don’t miss our full collection.