BHA & BHT Free Gluten Free Sour Cream Coffee Cake
Total time1 hr 30 min
Prep time20 min
Cook time55 min
4.9(18)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups gluten free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup full-fat sour cream
For the streusel
- ¾ cup packed light brown sugar
- ½ cup gluten free flour blend
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cut into small pieces
For the glaze
- 1 cup powdered sugar, sifted
- 2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch tube pan or 10-inch Bundt pan thoroughly, making sure to coat all the crevices.
- 2
Make the streusel: In a medium bowl, combine the brown sugar, 1/2 cup gluten free flour blend, cinnamon, and 1/4 tsp salt. Add the cold butter pieces and work them in with your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces remaining. Set aside.
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