A Classic–Sour Cream Coffee Cake
So much for good intentions to avoid sweet baking for January. My first email in 2016 was from a baker who wanted more gluten-free recipes where she could use her family heirloom tube pan and Bundt pan. Plus she was to hostess a Women’s Club meeting for 10-12 members. A cry for help if I’ve ever gotten one!
I decided to make this family recipe with my Baking Free™ gluten-free flour to see just how the recipe would translate. It is wonderful! I shared it with a couple of neighbors–none of whom are gluten-free. They loved it and even asked for seconds. Yes, this is the recipe I will share with all my readers. You can count on it to turn out light and tasty. You can also be confident serving it at any pot-luck or meeting. Everyone will enjoy it! Here goes!
- ½ cup packed brown sugar
- ½ cup chopped pecans
- 1½ teaspoons ground cinnamon
- 3 cups Baking Free™ gluten-free All Purpose Flour (372 g)
- 1½ teaspoons baking powder
- 1½ baking soda
- ¾ teaspoon salt
- ½ teaspoon xanthan gum
- 11/2 cups granulated sugar
- ¾ cup butter, at room temperature
- 1½ vanilla
- 3 eggs
- 1½ cup sour cream
- ¼ cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- Heat oven to 350 degrees F. Grease and flour 10-inch tube cake pan.
- in a small bowl mix all filling ingredients and set aside.
- In a medium bowl, mix flour, baking powder, baking soda, xanthan gum and salt. Stir to mix and set aside.
- In a large bowl for a stand mixer fitted with a paddle, beat granulated sugar, ¾ cup butter, vanilla and eggs on medium speed for 2 minutes. Scrape bowl occasionally. Beat in flour mixture alternatively with sour cream on low speed.
- Spread ⅓ of bater (about 2 cups) in pan. Sprinkle with about ⅓ of filling. Repeat twice.
- Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes and remove from pan. Allow to cool completely before glazing.
- in medium saucepan, heat ¼ cup butter over medium-low heat until very light brown. Remove from heat. Stir in powdered sugar and vanilla. Stir in milk 1 tablespoon at a time until glaze is smooth and thin enough to drizzle.
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