Snapshot by Brooke Bready
To be honest, when I made this gluten-free cake for my friend’s birthday, I didn’t expect much (especially given my track record with baking). Luckily, I was wrong. This coffee cake rocks! It tastes 100% normal—tender, moist, and most importantly, scarffable. I haven’t tried this recipe with wheat flour yet, but if you have a celiac or gluten intolerant friend, they (and even you) will love this. We kept sneaking slices long after brunch was over.
For the Streusel:
-1/4 c. dark brown sugar, packed
-1 1/2 tsp. ground cinnamon
For the Cake:
-1 1/4 c. white rice flour
-3/4 c. cornstarch
-1 tsp.baking powder
-1 tsp. xanthan gum
-1/2 tsp. baking soda
-1 1/2 c. granulated sugar
-3/4 c. (1 1/2 sticks) butter, softened
-2 large eggs
-1 tsp. vanilla extract
-1 c. sour cream
1. Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with non-stick cooking spray.
2. Prepare the streusel: In a small bowl, combine brown sugar and ground cinnamon. Set aside.
3. Prepare the cake: In a medium bowl, whisk together dry ingredients. Set aside.
4. In a large bowl, cream together butter and granulated sugar until light, about 30 seconds. (Use high speed on a hand held mixer or medium-high speed on a stand mixer.)
5. Add eggs, one at a time, mix until well combined.
6. Reduce mixer speed to medium-low, add whisked dry ingredients, vanilla extract, and sour cream. Mix until a thick batter forms, about 45 seconds.
7. Spread 1/3 of the batter into the prepared pan. (Batter will be thick. Use a spatula to evenly spread the batter in the pan.)
8. Sprinkle streusel over the batter. Spread remaining batter over the streusel.
9. Bake cake for 55 minutes or until a cake tester inserted into the middle of the cake comes out clean.
10. Remove pan from the oven and place on a wire rack to cool.
Recipe courtesy glutenfreebaking.com