Yummy gluten free coffee cake recipe (actually 2 recipes) with sour cream
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gluten free coffee cake recipe
Yummy gluten free coffee cake recipe (actually 2 recipes) with sour cream
When I was a kid I thought coffee cake had coffee in it and I thought I'd finally get to have some. (My Mom didn't want to "stunt my growth".)Then I found out that it meant the ladies got together, chatted, complained, re-organized the world, drank coffee and ate cake - what a disappointment!
I did find a coffee cake that does have real coffee in it and I'll try that soon. In the meantime, this gluten free coffee cake recipe is the most forgiving I've ever made. I did most of it wrong and it still turned out - not the greatest - but yummy. Wait until I get it right!!!
Somewhere along the line this recipe turned into two recipes: the second one is a gluten free adaptation of a bisquick coffee cake recipe I was playing with. It also turned out great. Enjoy!
Gluten free coffee cake recipe --- number 1
Ingredients
| Cake batter |
|
| Filling |
|
Directions for gluten free coffee cake recipe
- Mix together the filling: dates, nuts, brown sugar and cinnamon. Set aside.
- In a large bowl, cream the butter and sugar until smooth and light colored.
- Beat in the eggs and vanilla.
- Add the rice flour and baking powder, alternating with the sour cream, until well mixed.
- Lightly grease two 9 inch by 5 inch by 3 inch loaf pans.
- Spoon half of the batter into each loaf pan.
- Sprinkle the filling over the batter.
- Cover the filling with the rest of the batter, smoothing it out.
- Bake at 325 degrees for approximately 1 hour, or until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack for a few minutes, then remove from the pan to finish cooling.
Notes for this gluten free cake recipe
 | I mentioned that I really messed up this recipe and yet it still worked out okay. It must have been one of my brain dead days. You'll see from the picture up top that I baked it in a round pan. Next time I make it, I'll be more careful and follow my own directions. I'm putting it down to ongoing experiments. (Sounds good, doesn't it?) |
| Handy Hint for pain-free cake removal. Cut a piece of baker's parchment paper to fit inside your cake pan with enough extra paper sticking up on two sides so you can pull the cake out with minimal sticking. Run a knife along the two sides without the parchment paper to release the cake from the pan.If you didn't use parchment paper, run a knife around all four sides of the cake pan and then stick your widest spatula under the edge of the cake and gently pry it up from the bottom. You may have to work your way around the whole cake like this until you feel it release. |
| Use the glaze recipe from gluten free coffee cake number 2 (below) to jazz it up a little. |
Gluten free bisquick coffee cake --- recipe number 2
Ingredients
| Cake batter |
|
| Filling |
|
| Glaze |
|
Directions for bisquick coffee cake recipe
- Mix together the filling ingredients. Set aside.
- In a large bowl, cream the butter and sugar until smooth and light colored.
- Beat in the eggs and vanilla.
- Add the gluten free bisquick mix alternately with the sour cream until well combined.
- Lightly grease a 12 cup bundt pan.
- Smooth about one third of the batter into the pan.
- Sprinkle the filling over the batter.
- Cover the filling with the rest of the batter, distributing it evenly.
- Bake at 325 degrees for approximately 1 hour, or until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack for about 10 minutes, then remove from the pan to finish cooling.
- While the gluten free coffee cake is cooling, make the glaze: Melt the butter in a small pan over a low heat. Stir in the sugar and vanilla. Stir in the milk, a teaspoon at a time, until the glaze is smooth. Drizzle over cake.
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