Sour Cream Coffee Cake

Coffee Cake was a tradition of my family’s growing up for Christmas morning. Being gluten free, I did not want to miss out on this. So I found this recipe by Sally’s Baking Addiction and swapped in my Gluten Free Flour Blend. Give it a try!

Yield: 9

Author: Kari Moore - Begrudgingly Gluten Free

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Sour Cream Coffee Cake

Super Delicious Sour Cream Coffee Cake, Begrudgingly Gluten Free, of course.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

Crumb Topping Mixture

• 2/3 c. packed dark or light brown sugar
• 3/4 cup Kari's Gluten Free Flour Blend
• 2 1/2 t. ground cinnamon
• 6 T. unsalted butter, cold and cubed

Cake

• 1 1/3 c. Kari's Gluten Free Flour Blend
• 1 t. Baking Powder
• 1/4 t. Baking Soda
• 1/4 t. Salt
• 1/2 c. Unsalted Butter
• 3/4 c. Granulated Sugar
• 2 ea. Large Eggs, at room temperature
• 2 t. Pure Vanilla Extract
• 1/2 c. Sour Cream (Full Fat), at room temperature
• 2 T. Milk (any kind)

Instructions

1. Preheat oven to 350°F (177°C). Grease an 8-inch square pan (9-inch square is too big).
2. Make the cinnamon crumb mixture:
3. Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter or two forks (or use a food processor or your hands) until the mixture is in pea-sized crumbs. Some larger crumbs are OK. You’ll have a little over 2 cups of crumb. Refrigerate until step 5.
4. Make the cake:
5. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
6. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
7. Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl with a silicone spatula and beat again as needed to combine. Mixture will be lumpy.
8. Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. The batter will be thick. You’ll have about 2 and 1/2 cups of batter.
9. Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the crumb mixture evenly on top. Carefully spread the remaining batter on top (every last drop of it!). This can be a little tricky since you’re spreading thick batter on top of crumbs, but do your best. I usually use a spoon or small offset spatula. It doesn’t have to be perfect. Sprinkle the remaining crumb mixture evenly on top.
10. Bake for around 32–38 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool in the pan set on a wire rack for 15 minutes.