Said to have originated in 17th-century Vienna, Austria, coffee cake underwent an American twist in the early 1900s. Commercially available sour cream, a product of the newly introduced process of pasteurization, was added to the batter, creating tenderness throughout the crumb and an irresistible tangy flavor. Our gluten-free coffee cake takes the sour cream base and ups the ante with a Whipped Sour Cream topping. Made with Bob’s Red Mill flours and Old Fashioned Rolled Oats, this undeniably light cake is finished with a crunchy, streusel-packed top. Adding your choice of fruit personalizes this showstopping treat.
Gluten-Free Summer Berry Coffee Cake
Ingredients
- 1⅔ cups (246 grams) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1½ cups (300 grams) granulated sugar
- ¾ cup (72 grams) Bob’s Red Mill Super-Fine Almond Flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ¾ cup (180 grams) sour cream, room temperature
- â…” cup (150 grams) unsalted butter, melted and cooled slightly
- ¼ cup (60 grams) whole milk, room temperature
- 3 large eggs (150 grams), room temperature
- 2 teaspoons (6 grams) tightly packed lemon zest
- 1 tablespoon (15 grams) fresh lemon juice
- 1½ teaspoons (6 grams) vanilla extract
- 1½ cups (225 grams) fresh berries*
- Oat Streusel (recipe follows)
- Whipped Sour Cream (recipe follows)
Instructions
- Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with cooking spray. Line bottom of pan with parchment paper.
- In a large bowl, whisk together baking flour, sugar, almond flour, baking powder, salt, and baking soda.
- In a medium bowl, whisk together sour cream, melted butter, milk, eggs, lemon zest and juice, and vanilla. Add sour cream mixture to flour mixture, folding just until combined. Fold in 1 cup (150 grams) berries. Pour into prepared pan. Sprinkle with remaining ½ cup (75 grams) berries; sprinkle with Oat Streusel.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 1 hour to 1 hour and 10 minutes, or until an instant-read thermometer inserted in center registers 200°F (93°C). Let cool in pan for 15 minutes. Remove from pan. Serve immediately or let cool completely. Serve with Whipped Sour Cream.
Notes
*We recommend using a combination of strawberries, blueberries, blackberries, and raspberries. All berries except strawberries can be used whole; strawberries need to be chopped.
Tried this recipe?Let us know how it was!
Oat Streusel
Ingredients
- ⅓ cup (33 grams) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- ¼ cup (37 grams) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 3 tablespoons (36 grams) granulated sugar
- 2 tablespoons (16 grams) Bob’s Red Mill Super-Fine Almond Flour
- ½ teaspoon (1.5 grams) kosher salt
- ¼ to ½ teaspoon ground spice*
- 2½ tablespoons (35 grams) cold unsalted butter, cubed
- â…“ cup (38 grams) chopped, sliced, or slivered nuts
Instructions
- In a medium bowl, stir together oats, baking flour, sugar, almond flour, salt, and ground spice. Using your fingers, cut (or snap) in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached, squeezing a large portion of mixture in your hand and then crumbling with your fingertips. Stir in nuts. Refrigerate until ready to use.
Notes
*For mild spices, like cinnamon, use ½ teaspoon (1 gram), and for strong spices, like nutmeg, use ¼ teaspoon.
Notes: We used cinnamon and almonds in our streusel.
Streusel can be made ahead of time. Feel free to make a large batch and keep it in the freezer to use whenever you are in the mood to bake!
Tried this recipe?Let us know how it was!
