Red Meat Allergy Friendly Gluten Free Sour Cream Coffee Cake

Total time1 hr 30 min

Prep time20 min

Cook time55 min

Red Meat Allergy Friendly Gluten Free Sour Cream Coffee Cake

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Ingredients

12 servings

For the cake

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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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