Gluten Free Sour Cream Coffee Cake

I keep trying to create gluten free recipes for my daughter, Spunky. It’s not always easy though. Especially with baked goods. You usually have to use 2 or 3 different non-wheat flours, and add specialty ingredients like xanthan gum, guar gum, gelatin, or agar-agar. And some things just don’t turn out right when you try to convert them using commercial gluten free flours.

That’s why I was so happy to discover Bob’s Red Mill Gluten Free 1-to-1 Baking Flour at my local grocery store. My sour cream coffee cake turned out great with it! It really took the guesswork out of converting an old family favorite into a gluten free recipe. I decided to research and learned that there are other brands of cup-for-cup flour replacements out there like King Arthur Flour’s Gluten Free Measure for Measure Flour, or Cup4Cup Gluten Free Multipurpose Flour, but since Bob’s Red Mill is what my local grocery store carries, that’s what I used for this recipe. I’ll have to experiment and test the other brands someday. If you have a favorite cup-for-cup gluten free replacement flour, feel free to try it out with this recipe and then let me know how it turned out.

GLUTEN FREE SOUR CREAM COFFEE CAKE

• 2 cups Bob’s Red Mill gluten free 1-to-1 baking flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups butter, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup sour cream

Streusel

• 1/2 cup packed brown sugar
• 2 teaspoons cinnamon
• 1 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 350°F. Grease a 10-inch tube pan or angel food cake pan.
2. Mix streusel ingredients together in a small bowl and set aside.
3. In another bowl, stir flour, baking powder, baking soda, and salt together.
4. With an electric mixer, cream together butter, sugar, and vanilla until fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Beat in flour mixture alternately with sour cream.
7. Spread half the batter in the pan, then sprinkle half the streusel over it. Top with the rest of the batter, and finish with the remaining streusel.
8. Bake for 30-45 minutes or until toothpick inserted in center comes out clean.
9. Cool cake in pan for 10-15 minutes, then loosen from sides of pan with a knife.
10. Remove cake from pan and place topping side up on a serving plate.

NOTES:

• You can substitute buttermilk or yogurt in place of the sour cream in this recipe.
• This cake can be made in a 9×13-inch rectangular baking pan. If you prefer to use a 9×13-inch pan, I would just pour all the batter into the pan and then sprinkle all the streusel on top. It’s a pain to make the layers, though it can certainly be done. Just bear in mind that you’ll have to spread the batter really thinly if you want layers.

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Raspberry Cream Cheese Coffee Cake

It’s a lazy Sunday morning at Casa Catastrophe with nothing more pressing to do than get caught up on missed TV episodes, so my daughter, Bashful, and I decided to bake this coffee cake that we found in one of my old Pillsbury cookbooks. Not only did it taste delicious, but it looked lovely! Like something purchased from a fancy bakery. It was pretty easy to make, too. Don’t let the lengthy list of ingredients or instructions scare you. The hardest part to me was getting the crust evenly up the sides of the springform pan. But don’t worry about making it perfectly even. Ours was such a mess but it turned out looking great!

RASPBERRY CREAM CHEESE COFFEE CAKE

• 2¼ cups flour
• ¾ cup sugar
• ¾ cup butter or margarine
• ½ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ¾ cup sour cream
• 1 tsp. almond extract
• 1 egg
• 1 pkg. (8 oz.) cream cheese, softened
• ¼ cup sugar
• 1 egg
• ½ cup raspberry preserves
• ½ cup sliced almonds

1. Heat oven to 350ºF.
2. Grease with shortening and flour bottom and sides of 9 or 10-inch springform pan.
3. In large bowl, mix flour and ¾ cup sugar.
4. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
5. Reserve 1 cup crumb mixture.
6. To remaining crumb mixture in bowl, stir in baking powder, baking soda, salt, sour cream, almond extract and 1 egg until blended.
7. Spread batter about ¼-inch thick over bottom and 2 inches up sides of pan.
8. In small bowl, mix cream cheese, ¼ cup sugar and 1 egg until blended.
9. Pour into batter-lined pan.
10. Carefully spoon preserves evenly over cream cheese mixture.
11. In another small bowl, mix reserved crumb mixture and sliced almonds together.
12. Sprinkle over preserves.
13. Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown.
14. Cool 15 minutes; remove side of pan.
15. Serve warm or cool.
16. Store in refrigerator.