Classic Sour Cream Coffee Cake
When the world feels overwhelming... BAKE.
My mom and I always used to bake coffee cake late at night when I was younger, and it was always a special kind of stress relief for me. We would eat half of it standing in the kitchen right when it came out of the oven, and she would put a piece in my lunch the next day.
Now, that coffee cake was out of a box, because my baking skills didn't come from Mama Klippy. This coffee cake is everything I reminisce about with how fluffy and moist it is, but it is so much better than I remember from the box with how rich and buttery it is. Hope you all make some memories with this coffee cake!
Gluten Free Classic Sour Cream Coffee Cake
Prep Time: 20 Minutes
Cooking Time: 30-35 minutes
Level Of Difficulty: Easy
Servings: 8x8 pan- 9 large squares
2/3 C GFK's All Purpose Flour
1/2 C Organic Dark Brown Sugar
1/4 tsp Kosher Salt
1/2 tsp Baking Powder
2 tsp Cinnamon
6 Tbsp Unsalted Butter (or Earth Balance), Melted
Cake Sour Cream
2 C (11oz) GFK's All Purpose Flour Blend
2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Kosher Salt
1/4 tsp Nutmeg
3/4 C Organic Cane Sugar
4 Tbsp Unsalted Butter, soft (or Earth Balance)
1/4 C Sunflower Seed Oil
2 Lrg Eggs
1 C Sour Cream (or non-dairy Sour Cream)
2 tsp Vanilla Extract
Preheat the oven to 350 degrees F. Lightly grease an 8x8 square baking pan.
First, make the crumble by combining the flour blend, dark brown sugar, kosher salt, baking powder, and cinnamon. Melt the butter, and add to the mix, then refrigerate.
Next combine the dry ingredients for the cake.
With a hand or stand mixer, blend cane sugar, butter and oil until light fluffy and pale. Then add eggs one at a time.
Add the sour cream and vanilla to the wet ingredients.
Add all of the dry ingredients to the wet ingredients in one addition and stir gently to combine.
Pour the cake batter into the prepared pan and spread the chilled crumble on top of the batter, then bake 30-35 minutes or until toothpick comes out clean. Let cool slightly, then enjoy!