GLUTEN FREE SOUR CREAM STRUESEL COFFEE CAKE
Ingredients for cake
1 ½ sticks unsalted butter, room temp
1 ½ c sugar
3 jumbo eggs (or 4 medium)
1 ½ tsp vanilla
1 ¼ c sour cream
2 ½ c gluten free flours [I use 2 c white rice flour, ½ c coconut flour]
2 tsp baking powder
½ tsp baking soda
Pinch kosher salt
Ingredients for streusel
¼ c packed brown sugar
½ c gluten free flour [I use coconut flour]
1 ½ tsp cinnamon
Pinch kosher salt
4 tbsp unsalted butter, very cold, small dice
¾ c chopped nuts (optional)
First/Streusel
In a small bowl, combine brown sugar, coconut flour, cinnamon, salt.
Add the cold butter and cut in with knives/pastry blender until large crumb texture.
Mix in nuts.
Method:
Oven to 350ºF.
Spray or butter & flour a large round freeform pan.
In a stand mixer, beat butter & sugar until pale &
fluffy (5-7 minutes).
Beat in eggs, 1 at a time, beating until each is incorporated before adding the next.
Add vanilla & sour cream, mixing until just incorporated.
In a separate bowl, whisk together the flours, baking powder, baking soda, salt.
With mixer on low, add flour mixture to egg batter mixture, 1/3 at a time, mixing just until flour is incorporated.
Stop mixer, finish up with spatula to make sure all flour is gently, thoroughly incorporated.
In the freeform pan, starting with batter, layer half the batter, half the streusel, half the batter, finishing off with streusel.
Bake for 40/50 minutes, using a cake tester in the centre of the cake to test for doneness.
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Inns E-Magazine / Summer 2014