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Gluten-Free Sour Cream Coffee Cake

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“A nice coffee cake to serve on a lazy Saturday morning with a cup of coffee or to take to work on those office party days. NOTE: This recipe can easily be made with all-purpose flour and no xanthan gum for those who do not have an issue with gluten.”
READY IN:
1hr 25mins
SERVES:
12-16
YIELD:
1 coffee cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Beat in vanilla.
  5. Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
  6. Pour half of the batter into a greased and floured 10" bunt pan.
  7. Sprinkle with half of the pecan mixture.
  8. Gently top with remaining batter and pecan mixture.
  9. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool for 10 minutes before removing from pan to a wire rack.
  11. Cool completely then dust with confectioner's sugar.

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