I love coffee cake. When I was a youngster, my mom would make a coffee cake and then my sisters and I would sit around the table and enjoy a slice along with a china cup with hot tea. We felt like such grown-ups!
While I don’t partake in many tea parties these days (who has time?) I’m still a huge fan of coffee cake. This rustic and simple cake is great with breakfast, as an afternoon snack, served for dessert, or as a traveling treat. Whether you eat it cold, heat it with a nice slice of butter melted on top, or are a cut-and-go snacker (cutting off bits and slices as you walk by) – coffee cake is all kinds of yum!
When I began my gluten-free diet, making coffee cake was high on my list of priorities. The first few I made were, well, not too great. Gritty, rubbery, eww. Thankfully with practice came perfection and coffee cake is once again a staple in our house.
If you can manage to control yourself (I know, it can be hard!) and set some aside, this freezes well and makes a great on-the-go snack. I like to cut it into squares and freeze each square individually in a vacuum seal bag. Then when I’m going out for the day, I pull one or two out and take them along. A funny thing happens once they’re frozen and then thawed – they actually *taste* like a danish. They don’t resemble danishes but the flavor and texture is just like what I recall a danish being. Yummers!
To bring these treats to the next level, make a nice slurry of powdered sugar and milk and drizzle over the top once they’re cooled.
Gluten-Free Sour Cream Coffee Cake tastes even better the second day!