Wednesday, August 6, 2014

Yes this is a Recipe not a Flower ~ Gluten-Free Sour Cream Coffee Cake

I suppose I should post a flower photo but I spent part of yesterday baking and eating coffee cake and thought I should share it with you all. This recipe is based on the  Dahlia Bakery Sour Cream Coffee Cake by Tom Douglas and Shelley Lance.  Our family always made coffee cake and I have fond memories of making and eating that cake, the only thing I have not been able to replicate are those gooey pockets of butter/brown sugar goodness that formed in the cake. Yes the streusel topping is amazing and the chocolate chips/fruit was not in the coffee cake of my memories but quite frankly I do love this cake regardless.

No one will eat this and be able to tell you it's gluten free so there is no need to tell people unless they need to know, it is that good.

Once you make this cake you won't mind that I didn't post a flower photo today.  Oh and if you don't need gluten free just use regular ole flour and delete the xanthan gum from the recipe.

Gluten free Coffee Cake a la bakingbarb
based on the recipe in The Dahlia Bakery Cookbook
Makes 1 Cake and Serves 12.

¾ cup all-purpose flour
¾ cup packed brown sugar
1 1/2 teaspoon ground cinnamon
6 tablespoons, ¾ stick unsalted butter, softened

2 1/2 cups gluten free flour
1 ½ teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups unsalted butter, softened, coconut oil may be used successfully in place of butter
1 cup sugar
3 large eggs, room temp
1 cup sour cream *Check the label, buy all natural for no extra ingredients*
1 tablespoon pure vanilla extract
2 cups (about 8 ounces/227 grams for fresh berries and about 11 ounces/310 grams for frozen) blueberries, raspberries, or blackberries, picked over
***OR 1 cup dark chocolate chips***

1. Preheat the oven to 350 degrees F. Butter/spray a 9x13- inch baking pan and set aside.
2. Streusel topping: combine the flour, brown sugar, and cinnamon in a bowl, add the butter and blend with a fork. Set aside.
3. Cake: Mix dry ingredients in a bowl and set aside.  With an electric mixer cream the butter and sugar together until light and fluffy, scraping down the bowl. Add the eggs one at a time, scraping down the bowl, add in the sour cream, vanilla extract, mix well scraping bowl down as you go.  Add the dry ingredients 1/3 at a time, scraping bowl as needed. Blend well. The batter will be fluffy and beautiful!

***If using berries, fold them in now. ***If using chocolate chips you can either fold them in now or sprinkle them on top of the batter before you sprinkle on the streusel topping.***
4. Scrape the batter into the prepared pan and spread it evenly with the spatula, sprinkle with the chocolate chips (if using) then sprinkle the streusel evenly over the top of the cake.
5. Bake until the top of the cake is golden brown and a wooden skewer inserted into the center of the cake comes out with a few crumbs clinging but no batter, 35 minutes. Remove the pan from the oven and cool on a wire rack for 10 to 15 minutes.

Best served warm but a slice reheats nicely in the micro.

Gluten free flour blend
based on the recipe by Artisanal Gluten-Free Cooking
1 ¼ cup brown rice flour
¾ cup sorghum flour ***if I am out of sorghum I use all brown rice flour
2/3 cup cornstarch
1/ 4 cup potato starch
1 Tablespoon potato flour

There are a lot of gluten free flour recipes and I think they work for you then use it.
Also while I try to follow this recipe if I am out of sorghum flour I do sub all brown rice or some brown rice and any other gluten free flour I have on hand.  This part is flexible as far as I am concerned but you are your own person, do what works for you!

***While this recipe is gluten free, I have not tested it dairy free yet. Coconut oil works perfectly in place of the butter but I have not used a sour cream substitute yet and most probably will try whole fat cream of coconut. If you use cream of coconut do yourself a favor and find one that contains coconut and nothing else except water, you don't want those other ingredients- the same goes with sour cream, if you are gluten free try and find one that contains just dairy and enzymes labeled all natural. It is ridiculous all the added ingredients to simple foods!***
If you make this dairy free, please share your tips.

1 comment:

Thank you for stopping ~ Love seeing your comments!