Decadent Gluten-Free Sour Cream Coffee Cake with Pecan Cinnamon Swirl
Indulge in this decadent Gluten-Free Sour Cream Coffee Cake, perfect for a leisurely Saturday morning or as a delightful addition to any office gathering. Moist and tender, this cake is swirled with a rich mixture of toasted pecans and warm cinnamon, creating an aromatic experience that pairs beautifully with a steaming cup of coffee. Made with gluten-free ingredients, it offers all the flavor of a traditional coffee cake without the gluten. Choose to make it with all-purpose flour if gluten is not a concern, and relish in its delightful sweetness and satisfying texture. This cake is not only a treat for the palate but also a feast for the senses, making it an unforgettable centerpiece for your brunch table or dessert spread.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Chopped pecans
2/3 cup (Chop the pecans if they are not already chopped.)
Brown sugar
2 1/2 tablespoons (Loosely packed.)
Ground cinnamon
2 teaspoons (For flavoring the topping.)
Butter
1 cup (Soften to room temperature.)
Granulated sugar
2 cups (Regular white sugar.)
Eggs
2 (Large eggs, at room temperature.)
Vanilla extract
1 teaspoon (Pure vanilla extract.)
Gluten-free baking mix
2 cups (Use a blend like Bob's Red Mill.)
Xanthan gum
1 1/2 teaspoons (For improving texture.)
Baking powder
1 1/2 teaspoons (Leavening agent.)
Baking soda
1/4 teaspoon (Leavening agent.)
Salt
1/4 teaspoon (Regular table salt.)
Sour cream
1 cup (Choose full-fat for richness.)
Confectioners' sugar
As needed (For dusting before serving.)
Instructions
1
Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan to ensure easy release after baking.
2
In a small bowl, combine the chopped pecans, brown sugar, and ground cinnamon. Stir well and set aside to let the flavors meld.
3
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, typically about 4-5 minutes.
4
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate each egg.
5
Mix in the vanilla extract, ensuring it's evenly distributed throughout the batter.
6
In a separate bowl, whisk together the gluten-free baking mix, xanthan gum, baking powder, baking soda, and salt until combined.
7
Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the sour cream. Start and finish with the flour mixture. Mix until just combined; be careful not to overmix.
8
Pour half of the batter into the prepared bundt pan, smoothing it into an even layer.
9
Sprinkle half of the pecan cinnamon mixture over the batter, followed by gently pouring the remaining batter over the pecans. Finally, top with the remaining pecan mixture, distributing it evenly.
10
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
11
Once baked, allow the cake to cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack to cool completely.
12
Before serving, lightly dust the top with confectioners' sugar for a sweet finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this coffee cake?
The cake features a rich, moist base flavored with vanilla and sour cream, complemented by a sweet and aromatic toasted pecan and cinnamon swirl.
Is this recipe suitable for people with gluten sensitivities?
Yes, this recipe is specifically designed to be gluten-free using a gluten-free baking mix and xanthan gum.
Can I make this cake if I don't need it to be gluten-free?
Absolutely, you can substitute the gluten-free baking mix with regular all-purpose flour if gluten is not a concern.
What type of pan is required for this recipe?
A 10-inch bundt pan is recommended for this coffee cake.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What is in the cinnamon swirl mixture?
The swirl consists of chopped pecans, brown sugar, and ground cinnamon.
Why is sour cream used in the batter?
Sour cream adds moisture, richness, and a slight tanginess that creates a tender crumb.
Do I need to use full-fat sour cream?
Full-fat sour cream is recommended for the best flavor and texture, though other varieties can be used.
How long should I cream the butter and sugar?
You should cream the softened butter and granulated sugar for about 4 to 5 minutes until the mixture is light and fluffy.
How should the eggs be added to the mixture?
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
What is the purpose of xanthan gum in this recipe?
Xanthan gum acts as a structural binder in gluten-free baking to improve the overall texture of the cake.
What is the correct way to add the dry ingredients?
Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the flour mixture.
How do I layer the batter and the pecan mixture?
Pour half the batter into the pan, sprinkle half the pecan mixture, add the remaining batter, and top with the rest of the pecans.
How long does the cake need to bake?
The cake typically bakes for 45 to 50 minutes.
How do I know when the coffee cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the bundt pan for 10 minutes before attempting to invert it.
How should I finish the cake before serving?
Lightly dust the top of the cooled cake with confectioners' sugar for a sweet finishing touch.
What kind of pecans should I use?
Use chopped pecans; if they are whole, you should chop them before mixing with the sugar and cinnamon.
Can I substitute the pecans with another nut?
Yes, walnuts or almonds would make excellent substitutes if you prefer or have a pecan allergy.
What kind of gluten-free baking mix is recommended?
A high-quality blend like Bob's Red Mill is suggested for the best results.
Should the butter be melted?
No, the butter should be softened to room temperature so it can be creamed effectively with the sugar.
Can I use vanilla bean paste instead of extract?
Yes, vanilla bean paste can be used as a 1:1 substitute for vanilla extract for a more intense flavor.
Is the brown sugar packed?
The recipe calls for loosely packed brown sugar for the pecan cinnamon mixture.
What role do baking powder and baking soda play?
They act as leavening agents to help the cake rise and become light.
How do I ensure the cake releases from the bundt pan easily?
Thoroughly grease and flour the pan, even if it is a non-stick pan, before adding the batter.
Is this cake suitable for a brunch gathering?
Yes, its flavors and texture make it an ideal centerpiece for brunch or a breakfast spread.
Can I store leftovers?
Yes, store any leftover cake in an airtight container at room temperature for several days.
What should I pair this cake with?
It pairs beautifully with a steaming cup of coffee, hot tea, or even a glass of milk.
Can I add fruit to the batter?
While the recipe doesn't call for it, some people enjoy adding a handful of blueberries or diced apples to the batter.
Why is it important not to overmix the batter?
Overmixing can lead to a dense or tough cake, especially when combining the dry and wet ingredients.