I love coffee cake, but I really wanted to find a gluten-free coffee cake recipe that used sour cream. I first tried searching for one, but I couldn't find one I loved. So, I tinkered until I created this Gluten-Free Sour Cream Coffee Cake.
This gluten-free sour cream coffee cake is easy to create using any gluten-free pancake mix you have on-hand.
It's important to use a pancake mix because it has a balance of flours as well as texturizing ingredients to achieve the right texture. This recipe won't work as well with a basic 1-for-1 gluten-free flour blend. I tried it, and it wasn't a great result.
I even tried it with a blended all purpose gluten-free flour and some xanthan gum and I didn't love that result either.
This sour cream coffee cake recipe is rich and decadent, you'll never guess it's gluten-free!
I made it with peaches here, but I've also tested it with blueberries and even a cooked-down strawberry mixture – any fruit works or none at all.
- 2 eggs
- 1/2 cup sour cream or yogurt, or a combination of the two
- 2 tbsp ghee or butter melted, but not too hot to scramble your eggs
- 1 tsp vanilla
- 1 1/2 cups + 1 tbsp gluten-free pancake mix, I like Bob's Red Mill or Josie's best
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chopped peaches, blueberries, or strawberries
- 2 tbsp VANILLA Infused Sugar
Preheat oven to 350ºF.
Line an 8x8” baking pan with parchment paper.
In a large mixing bowl, whisk together all wet ingredients.
In a small mixing bowl, whisk together all dry ingredients.
Pour the dry ingredients into the wet, then stir until just combined. Don’t over mix.
In a small bowl, toss the fruit with 1 tablespoon of the pancake mix to coat it.
Pour the batter into the baking pan, then top with the fruit mixture. Sprinkle the top with Balanced Bites VANILLA infused sugar.
Bake at 350 for 35-50 mins until cooked through and golden brown on the edges. The time will vary based on your pan and oven as well as the type of fruit you use.