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
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 1 cup chopped walnuts or pecans (optional)
- Preheat the oven to 350°F. Grease a 10-inch tube pan or angel food cake pan.
- Mix streusel ingredients together in a small bowl and set aside.
- In another bowl, stir flour, baking powder, baking soda, and salt together.
- With an electric mixer, cream together butter, sugar, and vanilla until fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in flour mixture alternately with sour cream.
- 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.
- Bake for 30-45 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan for 10-15 minutes, then loosen from sides of pan with a knife.
- Remove cake from pan and place topping side up on a serving plate.
- 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 you could certainly do it. Just bear in mind that you’ll have to spread the batter in really thin layers.
- If you don’t have any gluten sensitivity, feel free to make this cake with regular all-purpose flour or unbleached all-purpose flour. That was my original recipe.