Gluten-Free Sour Cream Coffee Cake

Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

A nice coffee cake to serve on a lazy Saturday morning with a cup of coffee or to take to work on those office party days. NOTE: This recipe can easily be made with all-purpose flour and no xanthan gum for those who do not have an issue with gluten.

Ingredients Nutrition


  1. In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Beat in vanilla.
  5. Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
  6. Pour half of the batter into a greased and floured 10" bunt pan.
  7. Sprinkle with half of the pecan mixture.
  8. Gently top with remaining batter and pecan mixture.
  9. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool for 10 minutes before removing from pan to a wire rack.
  11. Cool completely then dust with confectioner's sugar.
Most Helpful

Great Coffee Cake! I had to bake it a lot longer than what was called for, but other than that it was easy. It's a great recipe for non-gluten eating people (my husband even loved it)!
* I made it with walnuts.

dette78 February 13, 2011

Wonderful cake! I used a homemade gluten free flour blend containing rice flour, potato starch, tapioca starch and xanthan gum, so I omitted the xanthan gum. The flavor was wonderful, and texture was light and airy. Thanks for sharing!

Starrynews May 16, 2010

This is a great gluten-free recipe. I made it for a co-worker's birthday today and everyone raved about it. I followed the directions exactly as they are written. It was my first time using gluten-free flour (I also used Bob's Red Mill) and xanthan gum and while the texture of the un-cooked dough was the most unique dough I have every experienced, the cake was fabuluous! Thanks for the recipe!

lindsayannejohnson May 13, 2010

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