EASY GLUTEN FREE COFFEE CAKE FROM SCRATCH | 8x8 Coffee Cake

Let’s make an Easy Gluten Free Coffee Cake From Scratch! This cake has a tender crumb texture, is kept moist with sour cream and has the perfect amount of cinnamon sugar. It’s made in an 8x8 pan which is the perfect size for even baking and making sure all of the cake is enjoyed before it dries out.

This recipe uses King Arthur Gluten Free Measure for Measure Flour but you can also use separate gluten free flours which are listed below.

Ingredients:
½ Cup Unsalted Butter, Softened (1 Stick)
1 Cup Granulated White Sugar
2 Eggs
1 ½ Cup Gluten Free Flour Blend, such as King Arthurs Measure for Measure (see below for individual flours)
1 ½ tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1 Cup Sour Cream, Full Fat or Light

Topping Ingredients:
¼ Cup Granulated White Sugar
1 tsp. Ground Cinnamon

Use the following gluten free flour blend in place of King Arthurs:
¾ Cup Rice Flour
¼ + 2 Tbs Cup Tapioca Starch (6 Tbs)
¼ + 2 Tbs Cup Cornstarch or Potato Starch (6 Tbs)
½ tsp. Xanthan Gum

Instructions:
Grease and flour an 8x8 pan and set aside

Make the Topping:
Mix together ¼ Cup Sugar and Cinnamon in a small bowl and reserve.

1. In a large bowl, with a sturdy spatula or hand mixer, cream together 1 cup sugar and the butter until pale yellow and incorporated.
2. Add eggs one at a time, beating well after each addition until batter is pale yellow in color
3. Add vanilla extract and mix well.
4. In a medium bowl, combine gluten free flour, baking powder, and baking soda and whisk well to combine.
5. Add half of the flour mixture alternately with the sour cream to the wet ingredients and mix well after each addition, scraping the bowl as needed.
6. Repeat with the remaining flour and sour cream.
7. Preheat the oven to 350ºF.
8. Place half of the batter into prepared pan and spread evenly in the pan. Sprinkle half of the sugar and cinnamon mixture over the batter.
9. Repeat the layers with the remaining batter and sugar-cinnamon mixture.
10. Bake for 40-45 Minutes until a toothpick comes out clean when inserted into the cake.
11. Cool cake in pan before cutting and serving.
12. Store cake in an air tight container at room temperature.

Flour Used:
King Arthur Measure for Measure Gluten Free Flour - https://amzn.to/3z9s4Xj

0:00 | Easy Gluten Free Coffee Cake From Scratch Intro
0:41 | Mixing the batter
13:29 | Finished Gluten Free Coffee Cake and Tasting
14:41 | How to Store the Coffee Cake and Outro

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