Most people I know drink coffee in some way, shape or form. Some of you love mocha Frappuchinos and some drink their coffee black. Either way, I think we can all agree that there is something special about sitting down to enjoy a hot cup of coffee with a pastry. I have been baking a lot lately with different gluten free flour blends because I’m avoiding wheat as much as possible. My favorite right now is Bob Red Mills 1:1 Baking flour. I have tested this flour blend in muffins, brownies, and chocolate zucchini bread and so far have NOT been disappointed.
Cinnamon, vanilla and sour cream create a spicy, sweet, fluffy cake to make all of your coffee dreams come true! The crumb topping is perfection! I halved this recipe and baked it up in a bread loaf pan, but if you want enough to share, use the recommended 8in square pan below. I hope you enjoy!! Check out my website for more gluten free goodies! <3
8 tablespoons (112 g) unsalted butter, melted
1/3 cup (73 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 cup (140 g) all purpose gluten free flour blend (Bob Red Mills 1:1 Baking flour is best)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/8 teaspoon kosher salt
1 3/4 cups (245 g) all purpose gluten free flour blend
1 teaspoon guar gum/ xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
6 tablespoons (84 g) unsalted butter, at room temperature
2 tablespoons (1 fluid ounce) milk, at room temperature
1 cup (256 g) sour cream, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
3/4 cup (150 g) granulated sugar
Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
Topping: In a medium-size bowl, place all of the topping ingredients listed above and mix to combine. Always mix butter with sugars first, then add eggs, and then the remaining ingredients. Place the crumb in the fridge to chill while preparing batter.
Cake: In a medium-size bowl, mix together the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and cinnamon. Set aside. In a separate bowl add the butter and milk and mix well. (Feel free to use a handheld mixer, or kitchen aid with paddle attachment) Add eggs and sugar, and beat to combine. Add dry ingredients to the bowl of wet ingredients and mix until combined. Carefully fold in sour cream, do not over mix. Your batter will be very thick!
Scrape dough into prepared pan and spread flat. Fluff your crumble with a fork and evenly coat top of batter!
Bake until the cake is fragrant and toothpick inserted into the center comes out mostly clean, about 25-35 minutes depending on size of your pan.
- Allow to cool in the pan for about 10 minutes before lifting the cake out of the pan with the parchment paper. Slice into squares and serve.