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!

Sour Cream Coffee Cake
  • ½ cup packed brown sugar
  • ½ cup chopped pecans
  • 1½ teaspoons ground cinnamon
Coffee Cake]
  • 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
Light Brown Butter Glaze--optional
  • ¼ cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
  1. Heat oven to 350 degrees F. Grease and flour 10-inch tube cake pan.
  2. in a small bowl mix all filling ingredients and set aside.
  3. In a medium bowl, mix flour, baking powder, baking soda, xanthan gum and salt. Stir to mix and set aside.
  4. 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.
  5. Spread ⅓ of bater (about 2 cups) in pan. Sprinkle with about ⅓ of filling. Repeat twice.
  6. 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.
  1. 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.