Gluten-Free Sour Cream Coffee Cake

READY IN: 1hr 25mins
SERVES: 12-16




  • 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.