Great Coffee Cake! I had to bake it a lot longer than what was called for, but other than that it was easy. It's a great recipe for non-gluten eating people (my husband even loved it)!
* I made it with walnuts.
Wonderful cake! I used a homemade gluten free flour blend containing rice flour, potato starch, tapioca starch and xanthan gum, so I omitted the xanthan gum. The flavor was wonderful, and texture was light and airy. Thanks for sharing!
This is a great gluten-free recipe. I made it for a co-worker's birthday today and everyone raved about it. I followed the directions exactly as they are written. It was my first time using gluten-free flour (I also used Bob's Red Mill) and xanthan gum and while the texture of the un-cooked dough was the most unique dough I have every experienced, the cake was fabuluous! Thanks for the recipe!
Chef #1800054097, I am assuming you already know this but...when any recipe says "flour" that person means to put oil or butter in the pan, put a little flour in the pan and tap the extra into the sink, trash, etc. Gluten free flour is still "flour". Secondly, always add your dry ingredients together, unless stated otherwise in the recipe.
This was my very first attempt at gluten-free baking, and it turned out fabulous! I served this for friends at brunch and everyone agreed that a) this was better than the GF items I purchased at a local bakery that morning, and b) they wouldn't have had any idea it was GF if I hadn't proudly told everyone. Couple of things to know: yes, xanthan gum is omitted from the instructions--mix it in with the flour blend. I used King Arthur's flour blend and it worked very well. I didn't find the texture of the dough odd at all. The cake will not rise and fill your entire bundt pan, the picture gives you a good idea of how high the finished cake will be. Allow the dough to rest 30 minutes before adding to the pan--gluten-free flours need more time to absorb moisture, so a rest helps the texture. The only downside to this recipe is that it is very sweet--a 1:1 ratio of flour to sugar is crazy in regular, gluten-full baking. I think I would also add all of the filling to the middle, as the nuts at the top mostly fell off when I inverted the cake onto the plate.
Excellent! This actually tastes good! It has a soft, cake like, consistency and is very sweet,. It doesn't have any weird GF aftertaste to it and is worth making for anyone who has to eat GF. I used an egg yolk in replacement of the xanthan gum and it turned out great!
This may turn out okay - I'm trying it out. But its sloppy. It never tells you when to add the xanthan gum, and then tells you to "flour" a pan - for a gluten free recipe.
I made this to take to church but I would say that most people who ate it were not gluten free eaters typically. It was well received. Brought two pieces home--which made my DH very happy. I added some blueberries and then *blush* I kind of forgot it in the oven and didn't check it at the 50 minute mark but it tolerated that well, too. So all that and forgiving, too.
A great gluten free cake recipe, and this is coming from a picky cook and eater! It worked out well and the flavor was very good. Many g/f cakes are not so great b/c of the texture of the flour. This one, however, had enough moisture from the sour cream and flavor to make up for that. Everyone I served this to loved it and didn't know that it was any different from a regular cake. This will be one I repeat!
This cake had a lovely flavour- the cinnamon and pecans were great. I added the xanthan gum with the flour and baking powder (included in ingredient list but not in the directions.). For me this cake took much longer in the oven and even still was crisped on the outside and slightly undercooked inside- though still enjoyed by all my family. Perhaps my oven was the issue as it hasn't been sealing as it should. Photos taken and to be posted. Made for January 2012 Recipe Swap in the Aus/NZ Forum