Gluten-Free Sour Cream Coffee Cake

Name: Gluten-Free Sour Cream Coffee Cake
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 1 coffee cake, 12-16 serving(s)
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

(21)

Recipe by Chef Buggsy Mate

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.

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READY IN: 1hr 25mins

SERVES: 12-16

YIELD: 1 coffee cake

UNITS: US

INGREDIENTS

Nutrition

²⁄₃

cup chopped pecans
2 ¹⁄₂

tablespoons brown sugar
2

teaspoons ground cinnamon
Batter
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

In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
Pour half of the batter into a greased and floured 10" bunt pan.
Sprinkle with half of the pecan mixture.
Gently top with remaining batter and pecan mixture.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Cool completely then dust with confectioner's sugar.

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