This Sour Cream Coffee Cake is a bit different than the baked goods you may have seen on this site in the past. The main difference? It’s sweeter, and more like traditional coffee cake than my Pear Pecan version.
Sour Cream Coffee Cake
I don’t necessarily have an excellent reason for why this is. Basically, I was home drinking coffee on Friday and was hungry, but didn’t want eggs and vegetables, or leftover dinner.
I wanted something muffin-like. I almost made a batch of my blueberry muffins with the frozen blubes I have, but then thought; blueberry coffee cake? Blueberry coffee cake with sour cream? And then I started googling sour cream coffee cake recipes and then I decided I just wanted a simple, classic, cinnamon-y sour cream coffee cake with streusel and crumb topping. You know, coffee cake that tastes like a cinnamon bun.
And now you know what goes on in my head most mornings. It’s a whole lot of indecision before anything happens.
I realize that the holidays are coming up, and you might have more family in your house than usual, or you might be visiting family and find yourself short on breakfast options. This could be your solution.
What I’m saying is: This Sour Cream Coffee Cake is gluten-free and grain-free, but does not taste like “A Paleo Baked Good”, so your family members who eat gluten and sugar will most likely gobble up this cake and say – possibly with cake still in their mouth – “I thought your were on that gluten-free / paleo / weird meat diet.”
And then you can tell them that you are, still, and that this cake is not made of meat but is gluten-free and higher in fat and marginally better for them than the boxed one from the supermarket. Or you can tell them nothing, I’m not here to tell you how to handle your family.
gluten-free sour cream coffee cake that no one will know is gluten-free.
For the Streusel & Topping:
- 4 tablespoons butter, (softened)
- 1/2 cup almond flour
- 1/2 cup coconut palm sugar
- 1/2 cup arrowroot flour
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
For the Coffee Cake:
- 4 tablespoons butter, melted
- 3/4 cup coconut palm sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup almond flour
- 1/3 cup arrowroot starch
- 3 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Preheat the oven to 350ºF and butter an 8×8 inch baking dish.
To make the topping:
- In a medium bowl, combine all of the ingredients and use your hands to mix it all together so it’s a somewhat damp crumb mixture. (Alternately, you can pulse the ingredients a few times in a food processor). Set aside.
To make the cake:
- In a large mixing bowl, whisk the melted butter, coconut palm sugar, eggs, vanilla, and sour cream.
- Sift in the dry ingredients and stir until it’s just mixed.
- Pour half of the batter into the prepared baking dish. Sprinkle in 1/3 of the streusel, and then pour in the remaining batter. Top with the remaining streusel.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting.
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