Sour Cream Coffee Cake
This coffee cake recipe is a Staley family Christmas tradition. Every year, my father makes his sour cream coffee cake on Christmas Eve before the family goes to the candlelight church service. Then, on Christmas morning, we stick it in the oven to warm while everyone opens their presents. This grain-free version of his famously good coffee cake is worthy of a Christmas day celebration. Make enough to enjoy leftovers because it’s just as good the next day.
PREP TIME
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COOK TIME
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INGREDIENTS
20
Serves: 16
Ingredients
- 1 cup1 cup1 cup Unsalted Butter
- 1 1/2 cups1 1/2 cups1 1/2 cups Maple Sugar
- 444 Eggs
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1 1/2 tsp1 1/2 tsp1 1/2 tsp Baking Soda
- 1/4 tsp1/4 tsp1/4 tsp Salt
- 2 1/2 cups2 1/2 cups2 1/2 cups Almond Flour
- 1/4 cup1/4 cup1/4 cup Arrowroot Flour
- 1 cup1 cup1 cup Sour Cream
- Unsalted Butter, to grease the springform pan
- 1/2 cup1/2 cup1/2 cup Organic Walnuts, chopped
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 1/2 cup1/2 cup1/2 cup Coconut Sugar
- 1 1/2 cups1 1/2 cups1 1/2 cups Powdered Sugar
- pinch pinch pinch Salt
- 2 1/2 Tbsp2 1/2 Tbsp2 1/2 Tbsp Water
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- 2 tsp2 tsp2 tsp Espresso Powder
Topping
Glaze
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees. In a medium-sized mixing bowl, stir together the butter and maple sugar. Add the eggs one at a time, and continue to mix. Add the vanilla extract.
- In a separate mixing bowl, blend the baking soda, salt, almond flour, and arrowroot flour to- gether. Combine the dry ingredients with the wet ingredients alternately with the sour cream, adding a little bit at a time. The batter will be thick.
- In a separate small mixing bowl, stir together the chopped walnuts, cinnamon, and coconut sugar for the topping.
- Using unsalted butter, generously grease a fluted bundt springform cake pan. Pour a small amount of the topping mixture into the bottom of the pan. Pour about 1/3 of the batter into the pan, and smooth it into an even layer. Layer 1/3 of the topping over the batter. Continue layering in thirds, finally ending with topping on top, which will ultimately be the bottom of the cake.
- Bake the coffee cake for 55 minutes. When the cake is done, allow it to cool. After it has cooled, carefully separate it from the springform pan, and place it on a plate or cake stand with the fluted side up.
- Make the glaze by heating the water and butter in a saucepan until it starts to bubble. Sift the powdered sugar into a medium-sized mixing bowl, stirring in the salt and ground espresso. Pour the water and hot butter over the dry ingredients, and whisk until smooth. Drizzle the glaze over the top of the cake, and serve.
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About This Recipe
Show nutritional information
Cakes Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 313 |
| Fat: | 20 g |
| Carbohydrates: | 33 g |
| Protein: | 7 g |
| Cholesterol: | 44 g |
| Sodium: | 193 mg |
| Fiber: | 1 g |
| Sugars: | 15 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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