Gluten-Free Sour Cream Coffee Cake

"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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Kendall Z. photo by Kendall Z.
photo by Kendall Z. photo by Kendall Z.
photo by Jubes photo by Jubes
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 25mins
1 coffee cake




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

Questions & Replies

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  1. Hildred H.
    Can this coffee cake be frozen?
  2. Barbara N.
    When I make this cake, I am very careful to follow the directions. I am using King Arthur’s gluten-free one to one flour. The care is very delicate and wants to fall apart when being cut. It also sinks in the middle when baking. What am I doing wrong? Should I decrease the baking powder to one teaspoon? The cake is an absolute favorite so I resist switching recipes. Please help.
  3. Shanna C.
    Do you use gluten free flour or baking mix? I noticed several people mentioned using gf flour and several gf baking mixes already contain baking powder, soda and xanthan gum. Do I still need to add more?
  4. Sheila R.
    Has anyone tried freezing this after baking? Thinking about making it ahead of time for Xmas morning.
  5. justjoel59
    I don’t have a bunt pan, and I’m not gung-ho about buying one for a single recipe, but I’m baking gluten-free for the first time, and if the bunt pan is a necessity, I’ll go get one, for my mother-in-law. Can I use a spring-form pan with an upside down ramekin in the middle?


  1. dette78
    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)!<br/> * I made it with walnuts.
  2. Cindy O.
    I lowered the sugar to 1 1/2 Cups and it was even better than the first time I made it. My kids love this and don't even know it's gluten free!
  3. Starrynews
    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!
  4. lindsayannejohnson
    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!
  5. Jonathan Melendez
    This is such a delicious cake! Made it just as directed and it turned out perfect. I'll definitely be making this one again and again.


  1. Kendall Z.
    My parents make sour cream coffee cakes all the time for work events and so I've been desperately trying to find a good recipe that I can make gluten free. So, I made this amazing recipe just a few days ago. Being celiac, I'm always a little skeptical with baking because there are some things that just taste gluten free and I really did not want that. You know? That weird aftertaste? Maybe it's just me. I did not use the same flour as the recipe and mine came out PERFECT. It was super moist in the inside, not dry or crumbly!! Big success!
    • Review photo by Kendall Z.
  2. Cynthia B.
    Make sure you well grease your Bundt or it’ll look like this. If had the powder sugar on it would probably mask.
    • Review photo by Cynthia B.
  3. Cynthia B.
    Next time, will Put more of the filling in the inside and a little less, on the top so 3/4-1/4. I did follow the other idea of cutting the sugar down by half a cup in the batter, too
    • Review photo by Cynthia B.
  4. mjm58
    I have made this a few times. I didn't use xanthin gum, but used a beef gelatin at one teaspoon. It didn't raise as much and the taste was still great. So the next time I will use a Tablespoon of the gelatin instead. I did freeze some to have at a later date. It was still fresh and good.


I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down. My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking. <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=> <img src=> <img src=""> <img src="">
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