Culinary Tip of the Week: Gluten-Free Holiday Baking
Sour Cream Coffee Cake

By Rebecca Reilly (Gluten-Free Baking)

Streusel Topping:
2/3 cup Basic Gluten-Free Mix
1/2 cup granulated sugar
1/2 stick unsalted butter
1/3 cup chopped lightly toasted walnuts
1/3 cup shredded sweetened coconut
1/3 cup mini chocolate chips

Cake Batter:
1 1/2 cups Basic Gluten-Free Mix
1/2 cup almond flour
1 tsp. egg replacer*
1 tsp. gluten-free baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum^†
1/4 tsp. salt
1 stick unsalted butter
1 cup packed brown sugar
3 eggs
1 cup sour cream
1 tsp. gluten-free vanilla extract
1/4 tsp. almond extract

Preheat oven to 350ºF.

Generously butter a 9-inch Bundt pan or tube pan. Dust the pans with rice flour and shake out excess.

To Make Basic Gluten-Free Mix:
(store in an airtight container in the refrigerator)

Options:

Mix 2 cups brown rice flour or chickpea flour, 2/3 cup potato starch, and 1/3 cup tapioca starch

Or mix 1 cup chickpea or Garfava flour (bean flour), 1 cup brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch

To Make Streusel Topping:
Mix the gluten-free mix with granulated sugar. Using your hands, pinch in the butter. Mix in toasted walnuts, coconut, and chocolate chips. Set aside.

To Make the Cake Batter:
Mix together the gluten-free mix, almond flour, egg replacer, baking powder, baking soda, xanthan gum, and salt.

Cream the butter until smooth. Add the brown sugar and beat until fluffy, about 5 minutes. Beat in the eggs, one at a time. Slowly add the sour cream, vanilla, and almond extract. Fold in the dry ingredients.

Spread two-thirds of the batter in the prepared Bundt or tube pan. Sprinkle half of the streusel tipping over the cake batter. Carefully cover the streusel with the remaining batter. Sprinkle the remaining streusel over the top. Bake for 1 hour in the Bundt pan or 45 to 50 minutes in the tube pan. Remove pan from oven and let cake cook in the pan on a wire rack for 15 minutes. Turn out onto rack and cool completely before serving.

*egg replacer is a white powder consisting of a blend of starches and a little leavening agent. It is used along with an egg to enhance the finished product or as a replacement for eggs. It can be found in the baking aisle in natural food stores.

^†Xanthan gum is derived from corn sugar and is used in gluten free baking to replace the gluten found in wheat.