Oral Allergy Syndrome Friendly Gluten Free Sour Cream Coffee Cake

Total time1 hr 30 min

Prep time20 min

Cook time55 min

Oral Allergy Syndrome Friendly Gluten Free Sour Cream Coffee Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!