Sour Cream Coffee Cake – Gluten-Free
- Makes 1 Bundt cake
Ingredients
For the Streusel
- 1/4 cup packed dark brown sugar
- 1 1/2 teaspoons ground cinnamon
For the Cake
- Gluten-free nonstick cooking spray
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
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
- Confectioners’ sugar, for sprinkling (optional)
Directions
- Preheat of to 350°. Grease a 12-cup Bundt pan with cooking spray.
- Prepare the streusel: In a small bowl, combine brown sugar and ground cinnamon.
- Prepare the cake: In a medium bowl, whisk together dry ingredients. Set aside.
- In a large bowl, cream together sugar and butter until light, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add eggs, 1 at a time, mixing until well combined. Reduce mixer speed to medium-low; add dry ingredients, vanilla, and sour cream; mix until a thick batter forms, about 45 seconds.
- Spread one-third of the batter in the prepared pan. (Batter will be thick; use a spatula to spread it evenly.) Sprinkle streusel over the batter. Spread remaining batter over the streusel.
- Bake cake for 55 minutes or until a tester inserted into the middle of the cake comes out clean.
- Allow cake to cool in the pan 5 minutes then turn out on a wire rack to cool completely.
- Sift confectioners’ sugar over the top of the cake, if desired.
Source: Easy Gluten-Free Baking – 2008, Page 36.