Gluten-Free Sour Cream Coffee Cake (Edit recipe)

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Sour Cream Coffee Cake is a Christmas tradition in our family. Bill's dad made it every year. It's a recipe that brings back wonderful memories for the whole family. We made this exact recipe, but substituted our All-Purpose Gluten-Free Flour for the wheat flour. It turned out perfectly. You'd never know it is gluten-free!

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 10

Ingredients

300 grams Primal Palate Gluten-free All-Purpose Flour, 2 1/2 cups spooned and leveled
1.5 tsp Baking Soda
1/4 tsp Himalayan Pink Salt, fine
8 oz Unsalted Butter, 2 sticks, 1 cup, at room temperature
150 grams Granulated White Sugar, 1.5 cups granulated cane sugar
4 whole Eggs, 4 large eggs at room temperature
2 tsp Pure Vanilla Extract
8 oz Sour Cream, 1 cup full fat sour cream at room temperature

Cinnamon Sugar FIlling

1/2 cup Organic Walnuts, ground or finely chopped into a meal
85 grams Brown Sugar, 1/2 cup
3 tsp Primal Palate Cinnamon Sugar Cookie Blend

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Process

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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 F, and grease a bundt pan with butter or oil.
In a small mixing bowl, whisk together the flour, baking soda, and salt.
In the bowl of your stand mixer, cream the butter and sugar together, then scrape down the sides of the bowl.
Add the eggs one at a time, then add in the vanilla extract.
Alternating adding the flour and then sour cream to the stand mixer, beating after each addition of flour or sour cream. Scrape down the bowl as needed.
Combine the ground walnuts, brown sugar, and Cinnamon Sugar Cookie blend in a small bowl.
Sprinkle a third of the walnut sugar mixture evenly into the bottom of your bundt pan.
Use an ice cream scoop to dish out portions of the cake batter on top of the layer of walnut and sugar, and using a spatula, smooth into an even layer.
Cover the layer of cake with a third of the walnut sugar mixture in an even layer.
Using the ice cream scoop, dish the remainder of the cake batter on top of the layer of walnut and sugar mixture, and smooth into an even layer.
Sprinkle the remaining third of the walnut and sugar mixture in an even layer on top of the cake batter.
Place the bundt pan in the center of the oven to bake for 60 minutes at 350.
Allow to cool before removing from the pan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	383
Fat:	26 g
Carbohydrates:	33 g
Protein:	10 g
Cholesterol:	65 g
Sodium:	257 mg
Fiber:	0 g
Sugars:	19 g
Calculated per serving.