Wednesday, November 12, 2014

Coffee Cake

I'll make this short so you can bake this as soon as possible (because you NEED to)~ this is the best coffee cake I have ever had.  That includes before GF diet.  I know I have said before that "this doesn't taste GF", but this takes it to a whole new level.  It is really, REALLY good.  My mom says, "Seriously, best coffee cake [I've] ever had, even before gluten free.  Loved it!"



4 eggs
1-1/2 cups sour cream and/or plain yogurt
3-1/2 teaspoons vanilla extract
2-2/3 cups Baking Flour mix (see ATK flour recipe)
1-1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 stick butter (unsalted), cut into pieces & softened
1 tablespoon cinnamon
1/4 teaspoon nutmeg


1/2 cup chopped walnuts
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons softened butter
1 cup powdered sugar
5 teaspoons milk
1 teaspoon vanilla extract


1.  In medium bowl, whisk eggs, then add 1 cup sour cream and 1 tablespoon vanilla and whisk again.

2.  In large bowl, mix all dry ingredients, except the spices, together. Add remaining half-cup of sour cream and the butter. With an electric mixer, mix for one or two minutes. Use a pastry knife to break up big pieces if you have any. Slowly add the egg mixture, mixing on high for another minute.  Batter should end up thick but fluffy.
3.  Preheat oven to 350. Grease a bundt pan (round cake pan with tube in middle).
4.  Put one cup of the batter into a small bowl, and pour the rest into bundt pan.
5.  Add in the remaining 1/2 teaspoon vanilla, the tablespoon cinnamon, and the nutmeg to the cup of batter in the small bowl.  Stir well to make a nice dark batter!

6.  Drop a tablespoon of the cinnamon batter onto the top of the batter in the bundt.  Continue around in a circle, probably making 8 blobs of the cinnamon batter around the top of the regular batter. Using a butter knife, swirl each blob so that it gets mixed up in the column of batter directly below it. It doesn't matter too much how messy you are because this will be covered with the toppings. Basically, you want pockets of cinnamon within the cake. Do your best!

7.  Bake cake for about 50 minutes on bottom rack, until skewer comes out clean. Remove from oven, and let cool in the pan for 30 minutes on a wire rack. Then remove from pan (carefully), and let cool another hour.
8.  While cake is cooking, get the nuts ready. Chop the walnuts finely, mix with the cinnamon, sugar, and softened butter. Spread on cookie sheet covered with parchment paper. Stick this in the oven for about 10 minutes on the top rack while the cake is baking. Open & close door quickly to keep oven hot! Stir after five minutes.
9.  In small bowl, mix the cup of powdered sugar with the milk and vanilla extract until smooth.

10.  Once cake is completely cool, pour the glaze over the top.  It's good to have it drip off the sides!
11.  Spread the nuts on top.
12.  Let sit for 20 minutes or until glaze is somewhat set.

(This recipe is based on the America's Test Kitchen How Can It Be Gluten Free Cookbook, p. 56.)

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