Gluten Free Sour Cream Coffee Cake Recipes

GLUTEN FREE SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Liberally spray a tube pan with non-stick spray and set aside.
• In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until light and fluffy (about 4 minutes). Scrape down the bowl as necessary.
• Once the butter and sugar are creamed, add the the eggs one at a time. Mix until each egg is fully incorporated before adding the next egg. Add the sour cream and vanilla extract and mix to combine.
• Add half of the dry ingredients and mix until almost combined. Then add the remaining dry ingredients and mix until fully incorporated, scraping down the bowl as needed.
• Let the batter rest and make the streusel. Add the light brown sugar, 1/2 cup gluten free flour, cinnamon, and 1/4 teaspoon fine sea salt to a small bowl. Mix to combine.
• Add the cubed butter and use a fork to to incorporate the butter until a crumble forms. Mix in the walnuts.
• Transfer half of the coffee cake batter to the prepared tube pan and spread it evenly in the bottom of the pan. Sprinkle half of the streusel over the batter.
• Add the remaining batter to the pan and spread it evenly over the streusel. Top with the remaining streusel.
• Bake the coffee cake on the center rack for 50-65 minutes or until a cake tester comes out with moist crumbs.
• Cool on a cooling rack for 30 minutes. Then remove the cake from the pan and cool completely.
• Before serving, carefully transfer the coffee cake to a cake stand. Mix the powdered sugar, maple syrup, and vanilla extract together in a small bowl and drizzle over the top of the coffee cake.

EASY GLUTEN FREE COFFEE CAKE RECIPE | EXTRA-MOIST WITH SOUR CREAM

Steps:

• Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.

GLUTEN FREE EASY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9x12 baking pan (I used a glass pan--adjust your baking time according to your pan's needs).
• Combine crumb topping dry ingredients and blend with a spatula. Then cut butter into 1/4 inch pats. Add to dry topping and crumb (use a knife to cut into the butter chunks until they are mixed and the mixture is crumbly throughout.).
• Blend cake mix with all cake ingredients until smooth. Add 1/4 cup milk (non-dairy substitute is fine) if necessary for smooth batter. Batter should be thick, a little hard to maneuver, and should "glop" off the spatula.
• "Glop" half the batter onto the greased baking pan and spread over the bottom--this will be tricky, so take your time. It doesn't need to be perfect--just cover the bottom. Sprinkle half of crumb over this layer.
• Spread the rest of the batter over the crumb. If you have an #epicfail moment, just mix everything together in the bottom gently and accept that ugly is yummy, too. Then add the rest of the crumb mixer to the top of your batter.
• Bake for 25-35 minutes, or until the center is 180 degrees on a meat thermometer (these work great for baking!) Then try, just TRY, to keep your loved one(s) from consuming all of this cake in one sitting. I dare you -- .