Sour Cream Coffee Cake Recipe
By: Connie Gard
Published: Saturday, June 1, 2019 - 9:07pm

Ingredients




For the cake:
12 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
2 1/2 cups gluten free flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar packed
1/2 cup gluten free flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter cut into pieces
For the glaze:
3/4 cup powdered sugar
2 tablespoons milk

Preparation

1 Preheat the oven to 350 degrees.  Grease and flour a 10 or 12 cup Bundt pan. 2 In a large mixing bowl, use an electric mixer to cream together the butter and sugar until well combined. 3 Add the eggs, one at a time, and beat until combined.  Then add the vanilla and sour cream and beat until completely incorporated. 4 In a medium mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. 5 Add 1/3 of the flour mixture to the batter, and with the mixer on low, beat until just combined.  Continue to add 1/3 of the flour and mixing on low until all the flour has been incorporated. 6 Use a rubber spatula to scrape down the sides of the bowl and make sure the batter is completely combined. 7 In a small mixing bowl, add the brown sugar, gluten free flour, cinnamon, salt, and cold butter pieces.  Use a fork, or your fingers, to press the streusel ingredients together until it forms crumbs. 8 Sprinkle 1/2 cup of the streusel in the bottom of the Bundt pan.  Spoon half the batter over the streusel and spread evenly with a knife.  Sprinkle the rest of the streusel on top of the batter.  Then spoon the remaining batter over the streusel and spread it out. 9 Bake for 50 to 55 minutes, until a wooden pick inserted in the middle comes out clean. 10 Allow the cake to cool on a wire rack for at least 30 minutes.  Then invert the cake onto a wire rack to cool completely. 11 Whisk the powdered sugar and milk together to form the glaze.  Stir in additional powdered sugar or milk to achieve the desired consistency.  Use a spoon to drizzle the glaze over the cake.

About

This Sour Cream Coffee Cake Recipe, topped with a delicate glaze, is so light and refreshing no one will guess its gluten free.  A must try for coffee cake lovers, this tender dessert is perfect as a breakfast treat or after dinner indulgence.