Baked Good / Breakfast / Cake / Dessert

Gluten-free Sour Cream Coffee Cake

IMG_0862

The first time my cousin Annie made a conventional version of this for a Thanksgiving Brunch it was a WOW!  Guests ate as much as they could, secure in the knowledge there would be goodly tastes left to snack on after Pond Hockey.  We were crestfallen to find that Jasmine, our Labrador who had “passed out” of a strict service-dog training program, and NEVER before jumped a roast, cake, or cheese platter, ate the rest of the cake.  There wasn’t a crumb left on the plate or floor!  This GF version is healthier because we use oil instead of butter, helping create a more tender GF cake “crumb.”  (If you make your own almond flour, remember to add a spoonful of flour to the almonds before grinding – this will prevent sticking.)

 Gus is home from college. When we baked “Annie’s” cake this morning we couldn’t wait until it had cooled more than 10 minutes before slicing into it!  If you don’t want to see the support of the bottom/tube you’ll have to let the cake cool 30 minutes before removing it from the pan, plating, and glazing. Otherwise, simply remove the side pan and have at it!

Annie’s Sour Cream Coffee Cake

STREUSEL INGREDIENTS:

1 cup loosely packed dark brown sugar (7 ¾ ounces)

¼ cup granulated sugar (2 ounces)

1/3 cup GF flour mix (2 ounces)

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

pinch salt

5 Tablespoons cold unsalted butter (2 ½ ounces)

CAKE INGREDIENTS:

¾ cup granulated sugar

5/8 cup vegetable oil

3 eggs at room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup sour cream, room temperature

2 ¼ cups GF flour mix

1/3 cup (2 ounces) almond flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xantham gum

¼ teaspoon salt

ICING INGREDIENTS:

1 ¼ cup confectioners’ sugar

¼ cup milk or half & half

1 teaspoon corn syrup

pinch salt

1/8 teaspoon vanilla or almond extract (optional)

DIRECTIONS:

Preheat the oven to 350F.  Grease and (GF) flour a 10 inch tube pan.

Streusel:

  1. Combine the sugars, pecans, 1/3 cup GF flour, spices, and salt in a medium sized bowl.
  2. Dice the butter and cut in using a pastry cutter or your fingers.  The streusel should be well combined and hold together loosely.

Glaze:

  1. In a small bowl whisk together the confectioners’ sugar, milk, corn syrup, salt, and flavoring until well blended – no lumps!
  2. Cover with plastic or put into a plastic bottle fitted with a narrow tipped top and set aside until ready to use.

Cake:

  1. Combine 2 ¼ cups GF flour, almond flour, baking powder, baking soda, xantham gum, and salt in a medium sized bowl.  Whisk to blend.
  2. Put the oil and sugar the bowl of an electric mixer – mix until blended.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Add the vanilla and almond extracts.
  5. Add the flour mixture and sour cream alternately, finishing with a small portion of the dry ingredients.  Scrape down the sides of the bowl.  Mix to blend, being careful not to over mix.
  6. Spoon half the batter into the prepared tube pan.  Cover with half the streusel.
  7. Top with the remaining batter, then streusel.
  8. Bake at 350 for 1 hour.
  9. Let cool for 30 minutes before removing from the pan and drizzling with the glaze.
Advertisements

3 thoughts on “Gluten-free Sour Cream Coffee Cake

  1. Pingback: Monday Mantra: Strong Minds… | Gluten Free Gus

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s