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Gluten-Free Sour Cream Coffee Cake

Posted May 05 2010 12:00am

gluten-free sour cream coffee cake

I love coffee cake. When I was a youngster, my mom would make a coffee cake and then my sisters and I would sit around the table and enjoy a slice along with a china cup with hot tea. We felt like such grown-ups!

While I don’t partake in many tea parties these days (who has time?) I’m still a huge fan of coffee cake. This rustic and simple cake is great with breakfast, as an afternoon snack, served for dessert, or as a traveling treat. Whether you eat it cold, heat it with a nice slice of butter melted on top, or are a cut-and-go snacker (cutting off bits and slices as you walk by) – coffee cake is all kinds of yum!

When I began my gluten-free diet, making coffee cake was high on my list of priorities. The first few I made were, well, not too great. Gritty, rubbery, eww. Thankfully with practice came perfection and coffee cake is once again a staple in our house.

If you can manage to control yourself (I know, it can be hard!) and set some aside, this freezes well and makes a great on-the-go snack. I like to cut it into squares and freeze each square individually in a vacuum seal bag. Then when I’m going out for the day, I pull one or two out and take them along. A funny thing happens once they’re frozen and then thawed – they actually *taste* like a danish. They don’t resemble danishes but the flavor and texture is just like what I recall a danish being. Yummers!

To bring these treats to the next level, make a nice slurry of powdered sugar and milk and drizzle over the top once they’re cooled.

gluten-free sour cream coffee cake

Gluten-Free Sour Cream Coffee Cake
tastes even better the second day!

3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
2 tsp vanilla
3 cups gluten-free flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
pint sour cream

Filling
3/4 cup brown sugar
2 tsp cinnamon
1 cup diced nuts, optional

Preheat oven to 350F. Grease pan(s): 13×9 OR tube pan OR bundt pan OR 2 loaf pans.

In large mixing bowl, combine butter, sugar, eggs, vanilla and beat until smooth and creamy.

Combine dry ingredients and add to butter mixture along with sour cream. Mix until well combined.

Combine filling ingredients in separate bowl.

Spread half of batter into prepared pan(s). Top with half of the filling. Cover with remainder of batter and then the rest of the filling.

Bake 45-60 minutes or until toothpick comes out clean. Let cool 20 minutes or so and then enjoy. Delish!

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