This one uses boxed (gluten-free) cake mix, so you know it can’t be too complex. It makes two light coffee cakes that freeze well if you think you won’t get through both quickly enough. We talked about freezing one, but within 5 hours of coming out of the oven, the first one was nearly gone, so didn’t bother.

All that remained of the first cake after an afternoon.

Ingredients:

Streusel Topping:

• 1/4 cup King Arthur Gluten-Free Yellow Cake Mix
• 1/4 cup cornstarch
• 3/4 cup chopped nuts (I used chocolate chips and caramel bits, and rounded up a bit)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 to 3 tablespoons melted butter

Cake:

• 1 cup sour cream
• 5 tablespoons vegetable oil
• 4 large eggs
• 1 box King Arthur Gluten-Free Yellow Cake Mix (less the 1/4 cup used in the streusel)

If you try another brand’s cake mix, keep in mind that King Arthur’s is 22 ounces, and many others seem to have less, so you’ll need more than one package of someone else’s.

Preheat the oven to 350 degrees and grease two 8X8″ pans.

In a medium bowl, stir together the streusel ingredients.

In a large bowl, stir together the sour cream, oil, and eggs. Add the cake mix, stirring until smooth.

Divide the batter between the two pans and spread to smooth. Top each with 1/4 of the streusel mixture.

Bake 20 minutes.

Sprinkle with the remaining streusel, then bake another 10-15 minutes, until brown and firm to the touch. If you have a food thermometer, the middles should be 210-212 degrees.

Let cool in the pans at least 10 minutes before eating.

Although we didn’t freeze either, if you do, to thaw a frozen cake cover it with foil and bake at 350 for 25 minutes.

The only thing I can think of to make it even better would be to double the amount of streusel, and make a layer in the middle of each cake. Something to think about, anyway!

Gluten-Free Cinnamon-Streusel Sour Sour Cream Coffee Cake

From King Arthur Flour.

Streusel Topping:

• 1/4 cup King Arthur Gluten-Free Yellow Cake Mix
• 1/4 cup cornstarch
• 3/4 cup chopped nuts or chocolate bits
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 to 3 tablespoons melted butter

Cake:

• 1 cup sour cream
• 5 tablespoons vegetable oil
• 4 large eggs
• 1 box King Arthur Gluten-Free Yellow Cake Mix (less the 1/4 cup used in the streusel)

Preheat the oven to 350 degrees and grease two 8X8″ pans.

In a medium bowl, stir together the streusel ingredients.

In a large bowl, stir together the sour cream, oil, and eggs. Add the cake mix, stirring until smooth. Divide the batter between the two pans and spread to smooth. Top each with 1/4 of the streusel mixture.

Bake 20 minutes, then sprinkle with the remaining streusel and bake another 10-15 minutes, until brown and firm to the touch and 210-212 degrees in the center.

Let cool in the pans at least 10 minutes before eating.

To thaw a frozen cake, cover it with foil and bake at 350 for 25 minutes.