Recipe: Gluten-Free Sour Cream Coffee Cake

I tend to bake in spurts. I'll just wake up one day and decide it's time to bake something!

One morning last week, I woke up with the notion that I should make some sort of breakfast treat. With this in mind, I started window-shopping on Pinterest, and decided to try a coffee cake... and the results were delicious!

And of course, no coffee cake is complete without coffee... (iced, in this case!)

Gluten-Free Sour Cream Coffee Cake

For the brown sugar topping:

• 2/3 cup chopped pecans
• 2 1/2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• For the cake:

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups gluten-free baking mix (I used Namaste Perfect Flour Blend)
• 1 1/2 teaspoons xanthan gum (my flour blend already had xanthan gum in it, so I reduced this to a 1/4 teaspoon)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• confectioners' sugar, for dusting
• Directions:
• In a small bowl, combine the pecans, brown sugar and cinnamon; set aside. 
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. 
• Beat in vanilla. 
• Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream. 
• Pour half of the batter into a greased and floured 10" bunt pan. Sprinkle with half of the pecan mixture. 
• Gently top with remaining batter and pecan mixture. 
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. 
• Cool for 10 minutes before removing from pan to a wire rack. Cool completely then dust with confectioner's sugar.

Enjoy! 

Until next time,

~Hannah