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Sour Cream Gluten-Free Coffee Cake
Elizabeth Barbone

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.

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