November 26, 2023
Gluten Free Sour Cream Coffee Cake
Prep time:
20 min
Cook time:
1 hour
Total time:
1 hour 30 min
Gluten Free Sour Cream Coffee Cake
Introducing our Gluten Free Sour Cream Coffee Cake, a culinary masterpiece crafted with the exceptional Hand + Heart Gluten Free All Purpose Flour (1 to 1). Prepare to indulge in a tender, no-grit delight that strikes the perfect balance – not too sweet, but oh-so-satisfying.
Imagine layers of goodness where a delightful streusel surprise is tucked in between, providing an extra crunch that elevates every bite. This coffee cake is a testament to the seamless perfection achievable with Hand + Heart Gluten Free All Purpose Flour, ensuring a texture that’s unmatched in its tenderness and free from any unwanted grit.
But here’s the kicker – a finishing touch that takes this coffee cake to the next level: a drizzle of luscious maple glaze. It’s the perfect sweet embrace that ties all the flavors together, creating a harmonious symphony of taste and texture.
Whether you’re gluten-free by choice or necessity, our Gluten Free Sour Cream Coffee Cake is here to redefine your expectations. Whip up a batch, savor the layers, relish the streusel surprise, and let the maple glaze add that final touch of perfection. Gluten-free indulgence has never been this exquisite.
Gluten Free Sour Cream Coffee Cake
Prep time:
20 min
Cook time:
1 hour
Total time:
1 hour 30 min
Yield:
12 serving
Author:
made by hand, from the heart
Ingredients
Cake:
- 2 1/4 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1), scoop and level
- 1/4 cup dry milk powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons sea salt
- 13 tablespoons unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 1/2 vanilla extract
- 1 1/4 cups sour cream
For the streusel:
- 1/4 cup light brown sugar, packed
- 1/3 cup Lorraine’s GF All Purpose Flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 3 tbs unsalted butter, cold cut into small cubes
- 3/4 cups chopped walnuts
Maple glaze:
- 1/2 cup confectioner’s sugar
- 3 tablespoons maple syrup
Instructions
Make the streusel:
- Place the brown sugar, cinnamon, salt and gluten free flour in a bowl and whisk to combine.
- Add the cubed butter and press between your fingers until it resembles a wet sand.
- Mix the chopped walnuts. Set aside.
Make the cake:
- In a small bowl, sift the gluten free flour, milk powder, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle, cream butter and sugar until light, about 5 minutes.
- Add eggs one at a time making sure to mix well with each addition until it’s light and somewhat smooth. Add the vanilla extract and sour cream. Mix until light and smooth.
- Add the flour mixture and beat until flour is well incorporated with the wet mixture and there’s no lumps remain. Scrape the sides and bottom and mix for a few seconds.
- Pour half of the batter into the prepared pan and smooth out the batter. Add 3/4 cup of the streusel mixture spreading all around the pan.
- Add the remaining half of the dough and spread evenly and smooth the top.
- Finish with the remaining streusel on top and press slightly into the dough. Bake and let cool on a wire rack for at least 30 minutes before removing from the pan. This will ensure the layers are stable.
Make the glaze:
- While the cake is cooling, whisk together the confectioners’ sugar and maple syrup until smooth. If the mixture is too thick, add a few drop of water to loosen.
- Drizzle on top of the cake once the cake is at room temperature to prevent the glaze from melting on top.
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