Sour Cream Coffee Cake
Plan on this for a mid-morning holiday break with eggs, bacon, orange juice, and coffee. I am in the midst of making a number of them right now for our extended family. It’s one everyone loves to anticipate!
Sour Cream Coffee Cake
Makes one 10-inch cake
A long-time Robertson family tradition for Christmas morning. Due to popular demand from our non-GF friends, it has also become part of the tail-gate brunch on our annual tree hunt.
6 tablespoons (88g) unsalted butter, softened
1 cup (169g) brown sugar
2 teaspoons cinnamon
1 cup (158g) chopped nuts (walnuts or pecans)
½ cup (95g) organic shortening
¾ cup (154g) sugar
1 teaspoon vanilla extract
3 eggs (146g)
2 cups (286g) Multi Blend GF flour mix
½ teaspoon guar gum or xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1¼ cups (302g) gluten-free sour cream
Preheat oven to 350° F. Butter a 10-inch tube pan, then line with parchment cut to cover the bottom and sides. Butter inner surface of parchment. Wrap foil around the outside of the bottom of the pan.
Using a pastry blender or a fork, combine butter, brown sugar, cinnamon, and nuts in a medium bowl and refrigerate. In a large bowl, beat shortening and sugar until pale in color and light in texture. Add vanilla, then add eggs one at a time, beating well after each addition.
Sift flour, guar gum, baking powder, and baking soda in a medium bowl. Add sifted mix to creamed mixture alternately with sour cream, blending after each addition. Spread half the batter in prepared tube pan. Sprinkle half of the nut mixture over the batter, then cover nut mixture with remaining batter. Sprinkle remaining nut mixture on top.
Bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Allow cake to cool in the pan for 15 minutes. Lift the cake (leaving it on the tube portion) from the pan and place on a cooling rack. Let cake cool completely before inverting it from the tube portion and onto a cake stand.
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