Gluten-Free Sour Cream Coffee Cake |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A nice coffee cake to serve on a lazy Saturday morning with a cup of coffee or to take to work on those office party days. NOTE: This recipe can easily be made with all-purpose flour and no xanthan gum for those who do not have an issue with gluten. Ingredients:
2/3 cup chopped pecans |
2 1/2 tablespoons brown sugar |
2 teaspoons ground cinnamon |
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups gluten-free baking mix (i use bob's red mill) |
1 1/2 teaspoons xanthan gum |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup sour cream |
confectioners' sugar, for dusting |
Directions:
1. In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
6. Pour half of the batter into a greased and floured 10 bunt pan.
7. Sprinkle with half of the pecan mixture.
8. Gently top with remaining batter and pecan mixture.
9. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes before removing from pan to a wire rack.
11. Cool completely then dust with confectioner's sugar.
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