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Sour Cream Coffee Cake




Source of Recipe


Jana Church


Recipe Introduction


Original recipe given to Judy Walker by a reader and published in The Times-Picayune, November 13, 2008.



List of Ingredients




2 teaspoons cinnamon mixed with 1/4 cup sugar
1/2 cup cf margarine or shortening
1 cup sugar
2 large eggs
1 cup gfcf sour cream (8 ounce container)
1 teaspoon gluten-free vanilla
2 cups garfava flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 cup chopped walnuts or pecans




Recipe






Preheat oven to 350 degrees.

Grease an 8- or 9-inch Bundt or tube pan very well.

Sprinkle half the cinnamon-sugar mixture over the entire pan until coated.

In a medium mixing bowl, cream butter and sugar.

Add eggs and beat well.

Add sour cream and gluten-free vanilla. Mix well.

Sift flour, gum, baking powder, baking soda and salt.

Add to creamed mixture one cup at a time.

Pour half the batter into the prepared pan.

Sprinkle the remaining cinnamon and sugar mixture, additional 1/4 cup sugar
and nuts over batter.

Spoon remaining batter into pan.

Bake 45 minutes.

Turn cake out of pan onto a plate immediately.

This cake is also delicious with an icing glaze.

Author's Note: For a regular cake, use 2 cups all-purpose flour in place of
garfava flour and omit xanthan gum.

Administrator's Notes: Sour cream is a dairy product that is unsuitable for
a casein-free diet. There are some sour cream substitutes that may fit in to
your restrictions. Please read labels with caution.