Martha Stewart Gluten Free Coffee Cake

This Martha Stewart gluten free coffee cake is a moist and cinnamon-spiced recipe, which includes sour cream and a buttery crumble topping. It’s a classic, foolproof recipe, ready in about 1 hour and 35 minutes including chilling time.

Martha Stewart Gluten Free Coffee Cake Ingredients

For the Topping:

• 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
• 1/2 teaspoon xanthan gum (omit if your blend contains it; use a heaping 1/2 tsp if adding)
• 1/8 teaspoon kosher salt

For the Cake Batter:

• 1 3/4 cups (245 g) all-purpose gluten-free flour blend
• 1/2 teaspoon xanthan gum (omit if your blend contains it; use a heaping 1/2 tsp if adding)
• 2 tablespoons (18 g) cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon (optional)
• 6 tablespoons (84 g) unsalted butter, room temperature
• 1 cup (256 g) sour cream, room temperature
• 3/4 cup (150 g) granulated sugar
• 2 tablespoons (1 fl oz) milk, room temperature
• 1 teaspoon pure vanilla extract
• 2 large eggs (100 g out of shell), room temperature

How To Make Martha Stewart Gluten Free Coffee Cake

1. Preheat oven and prep pan: Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and set aside.
2. Make the crumble topping: In a medium bowl, combine all topping ingredients in the listed order, mixing after each addition. Cover and refrigerate for 30 minutes until firm.
3. Mix the dry cake ingredients: In a separate bowl, whisk together flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
4. Cream butter and wet ingredients: In a large mixing bowl, beat the butter, sour cream, sugar, milk, and vanilla on medium speed until smooth. Add eggs and beat until just combined.
5. Combine wet and dry: Add the dry ingredients to the wet mixture and mix by hand until just combined. The batter will be thick.
6. Assemble the cake: Scrape batter into prepared pan and smooth the top using a wet spatula. Tap down in corners to eliminate air pockets.
7. Add crumble topping: Remove the chilled topping from the fridge and break it into irregular pieces with a fork. Scatter evenly over the batter and gently press down.
8. Bake the cake: Bake for about 40 minutes, or until the center is set and a cake tester comes out mostly clean. Do not overbake.
9. Cool and serve: Let cake cool in pan for 10 minutes. Lift out using the parchment and transfer to a wire rack. Remove parchment and let cool completely before slicing into 9 squares.

Recipe Tips

• What gluten-free flour blend is best? Use a high-quality all-purpose gluten-free flour with xanthan gum or add it separately.
• Can I skip the xanthan gum? Only if your flour blend already includes it.
• Why is the batter so thick? The recipe relies on sour cream for moisture, which makes a thick batter.
• How do I know it’s done baking? The center should not jiggle and a toothpick should come out with just a few moist crumbs.
• Can I add nuts or fruit? Yes, try folding in chopped pecans or diced apples.

What To Serve With Gluten Free Coffee Cake

This warm, spiced cake pairs well with:

• A mug of coffee or tea
• Vanilla yogurt or fresh fruit
• A light glaze or dusting of powdered sugar
• Maple whipped cream

How To Store Gluten Free Coffee Cake

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keeps well in the fridge for up to 5 days. Reheat slightly before serving.

Freeze: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature.

Gluten Free Coffee Cake Nutrition Facts

• Calories: 503
• Carbohydrates: 68g
• Protein: 4g
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 99mg
• Sodium: 323mg
• Sugar: 31g
• Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this dairy-free?
Yes, use plant-based butter, yogurt instead of sour cream, and non-dairy milk.

Does this cake freeze well?
Yes, wrap slices tightly and freeze for up to 2 months.

Can I double the recipe?
Yes, use a 9×13 pan and increase bake time slightly.

Is the crumble supposed to be crunchy?
It firms up as it bakes and cools, giving a classic crumb topping texture.

Try More Recipes:

• Martha Stewart Gluten Free Chocolate Cake
• Martha Stewart Gluten Free Cake
• Martha Stewart Glazed Lemon Pound Cake