This coffee cake is ridiculous. I mean that in the best way possible. It’s moist and cinnamon-y and delicious and I could eat a bajillion squares. You can also make these into cupcakes for easy little single-serving sizes. This recipe makes a ton (two 13×9 pans), but you can totally freeze the leftovers in squares or cupcakes for easy snacking. Or, just make a half-batch.
This recipe is a favorite around my house. It’s not a low-calorie treat, but it is delicious, so what the heck? Indulge a little, for goodness’ sake.
3 sticks butter, softened
3 cups sugar
2 cups sour cream
2 1/2 cups rice flour
1/2 cup tapioca flour (starch)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. xanthan gum
2 Tbsp. cinnamon
1 tsp. ground ginger
1/2 tsp freshly grated nutmeg
1 cup rice flour
2 tsp. cinnamon
1/2 cup sugar
1/2 cup butter, softened
Preheat your oven to 350 degrees F.
Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the eggs one at a time, then mix in the vanilla and sour cream.
In a separate bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and xanthan gum. Add the dry ingredients to the wet ingredients, mixing on low until just combined.
Separate the batter into two 13×9 inch baking dishes, or for cupcakes, 2 dozen 1/3 cup servings. Make the topping.
Mix the topping ingredients together until well combined and crumbly. Distribute evenly over the top of the coffee cakes (or cupcakes).
Bake for about 40 minutes, or until beginning to become golden brown at the edges. You’ll know the cake is done when the middle springs back when touched lightly.
*If you’re making cupcakes, check them after 20-25 minutes. They cook up much faster than cakes!