Name: Gluten Free Sour Cream Coffee Cake
Ingredients: Ingredients:; Cake:; 2 C gluten free flour mix; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1/2 C rapdura (or regular sugar); 1 tsp vanilla; 2/3 C butter, melted; 2 eggs; 1 C sour cream (can used yogurt, but it changes flavor); Filling/Topping:; 1 C nuts (walnuts & pecans are a favorite mix here); 1/4 C rapdura or white sugar; 1/4 C brown sugar; 2 tsp cinnamon; Instructions:; Heat oven to 350 degrees. Grease baking dish.Combine dry ingredients in one bowl until well mixed.Combine wet ingredients in a different bowl until well mixed.Combine wet and dry ingredients. Beat until well mixed. Set aside.Place filling ingredients into food processor (or blender). Pulse until it reaches the consistency you desire. (Munchkin doesn’t like chunks of nuts, so I make a fairly smooth mixture.)Pour half of your batter into the pan. You will probably need to spread it out as it can be thick (thickness will depend on your flour mix). Sprinkle half of your nut mixture of the batter. Pour/spread the rest of your batter over the nut mixture. Top with the remaining nut mixture.Bake at 350 degrees to 45-60 minutes or until toothpick comes out clean.While your cake is baking, make your icing drizzle. Combine the cream and vanilla, slowly add powdered sugar until you reach your desired consistency. (I like mine thinner, so I don’t add as much powdered sugar.)

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Gluten Free Sour Cream Coffee Cake Image

@wraywrancher

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 502kcal 25%
Fat 27g 41%
Saturated Fat 12g 60%
Carbohydrates 61g 20%
Fiber 3g 12%
Sugar 38g 76%
Protein 7g 14%
Cholesterol 98mg 32%
Sodium 340mg 14%

Percent Daily Values are based on a 2,000 calorie diet.

2 C gluten free flour mix

1/2 C rapdura (or regular sugar)

2/3 C butter, melted

1 C sour cream (can used yogurt, but it changes flavor)

1 C nuts (walnuts & pecans are a favorite mix here)

1/4 C rapdura or white sugar

Heat oven to 350 degrees. Grease baking dish.Combine dry ingredients in one bowl until well mixed.Combine wet ingredients in a different bowl until well mixed.Combine wet and dry ingredients. Beat until well mixed. Set aside.Place filling ingredients into food processor (or blender). Pulse until it reaches the consistency you desire. (Munchkin doesn’t like chunks of nuts, so I make a fairly smooth mixture.)Pour half of your batter into the pan. You will probably need to spread it out as it can be thick (thickness will depend on your flour mix). Sprinkle half of your nut mixture of the batter. Pour/spread the rest of your batter over the nut mixture. Top with the remaining nut mixture.Bake at 350 degrees to 45-60 minutes or until toothpick comes out clean.While your cake is baking, make your icing drizzle. Combine the cream and vanilla, slowly add powdered sugar until you reach your desired consistency. (I like mine thinner, so I don’t add as much powdered sugar.)

Calories 502kcal 25%

Saturated Fat 12g 60%

Carbohydrates 61g 20%

Cholesterol 98mg 32%

Nutrition Facts

Gluten Free Sour Cream Coffee Cake

Ingredients

Ingredients

Cake

Filling/topping

Instructions

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Nutrition Facts

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