Gluten-free Sour Cream Coffee Cake
A fluffy, moist coffee cake made with gluten-free flour and tangy sour cream for the ultimate indulgence. No gluten, all flavor.
Ingredients
Cake:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- 1 tsp baking powder gluten-free
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 large eggs
- ½ cup butter softened
For the topping:
- ¼ cup sugar
- 2 tbsp gluten-free flour
- 1 tbsp butter cubed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- In a bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sour cream, eggs, butter, and vanilla until smooth.
- Gradually combine the wet and dry ingredients, stirring gently.
- Pour the batter into the prepared pan.
- In a small bowl, mix sugar, gluten-free flour, and butter, then sprinkle on top.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 8%
- Magnesium: 2%
Additional Notes/Tips
- Use a gluten-free all-purpose flour blend that includes xanthan gum for better texture.
- For a touch of extra flavor, sprinkle with cinnamon or drizzle a glaze on top.
- Ensure all ingredients are gluten-free, including the baking powder and vanilla extract.