Gluten Free Sour Cream Coffee Cake Food
EASY GLUTEN FREE COFFEE CAKE RECIPE | EXTRA-MOIST WITH SOUR CREAM
Tender and moist golden sour cream gluten free coffee cake topped with a that classic nubby, sweet streusel crumb topping.
Provided by Nicole Hunn
Categories Dessert
Number Of Ingredients 19
Steps:
- Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
GLUTEN FREE SOUR CREAM COFFEE CAKE RECIPE
Gluten Free Sour Cream Coffee Cake recipe to enjoy with your next cup of coffee or tea. This is how to properly begin a brunch.
Provided by Linnie
Categories Breakfast
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Prepare a tube pan by liberally greasing with butter or cooking spray.
- In a small bowl mix together brown sugar and cinnamon. Set aside.
- In a medium bowl beat together sugar, eggs, oil, sour cream and vanilla extract.
- In a separate bowl mix together flour, salt and baking soda.
- Combine wet ingredients with dry ingredients.
- Pour half of batter into tube pan. Sprinkle half of the cinnamon brown sugar mixture into the center, pour remaining batter into pan. Smooth batter out with a spoon. Sprinkle remaining cinnamon sugar mixture on top.
- Bake for 1 hour to 1 hour 15 minutes. Or until toothpick comes out clean. Allow coffee cake to fully cool at least 30 minutes before removing from the pan.
- Enjoy with a cup of coffee or tea!
Nutrition Facts : Serving size 1/16th sliceCalories
GLUTEN-FREE SOUR CREAM COFFEE CAKE
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.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h25m
Yield 1 coffee cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 460, Fat 27.6, SaturatedFat 13.4, Cholesterol 82.1, Sodium 499.4, Carbohydrate 51.6, Fiber 1.3, Sugar 39.5, Protein 3.9
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