Sour Cream Coffee Cake

This coffee cake is unbelievable. It is super moist and super easy to make! I made this coffee cake for the morning show on WNYT recently and it was a hit. The next time you are in the mood for coffee cake, you MUST try this recipe.

For the Streusel

1/4 cup dark brown sugar, packed

1 1/2 teaspoons ground cinnamon

For the Cake

Dry Ingredients

1 1/4 cups white rice flour

3/4 cup cornstarch

1 teaspoon baking powder

1 teaspoon xanthan gum

1/2 teaspoon baking soda

Powder sugar, optional for sprinkling.

Wet Ingredients

1 1/2 cups granulated sugar

3/4 cup (1 1/2 sticks) butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1. Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with non-stick

   cooking spray.

2. Prepare the streusel: In a small bowl, combine brown sugar and ground

   cinnamon. Set aside.

3. Prepare the cake: In a medium bowl, whisk together dry ingredients. Set

   aside.

4. In a large bowl, cream together butter and granulated sugar until light,

   about 30 seconds. (Use high speed on a hand held mixer or medium-high speed

   on a stand mixer.)

5. Add eggs, one at a time, mix until well combined.

6. Reduce mixer speed to medium-low, add whisked dry ingredients, vanilla

   extract, and sour cream. Mix until a thick batter forms, about 45 seconds.

7. Spread 1/3 of the batter into the prepared pan. (Batter will be thick.

   Use a spatula to evenly spread the batter in the pan.)

8. Sprinkle streusel over the batter. Spread remaining batter over the

   streusel.

9. Bake cake for 55 minutes or until a cake tester inserted into the middle

   of the cake comes out clean.

10. Remove pan from the oven and place on a wire rack to cool.

11. Sprinkle powder sugar over the top of the cake, if desired.
    
    
    © 2006-2008 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.