This is yet another recipe that I thought would never be same without gluten. Wow! Was I wrong! Would you believe it is even better???
Don't be put off by the recipe looking a little complicated - it's not much different than the regular recipe except for the combinations of flours. And it is well worth the effort!
Gluten-free Sour Cream Coffee Cake
1 cup sugar
1/4 sweet (glutinous) rice flour
1/4 cup sorghum flour
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter, softened
Combine sugar, rice flour, sorghum flour and sugar in a small bowl, Cut in butter with a pastry blender. Mix well set aside until the batter is complete.
1 cup potato starch
3/4 cup sweet (glutinous) rice flour
3/4 cup sorghum flour
1/4 cup corn starch
2 tablespoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/4 cup butter, melted
1-1/2 cups sour cream
2 teaspoons vanilla
1/4 cup water
1/2 xanthan gum
Preheat the oven to 350 degrees. In a small bowl combine potato starch, rice flour, sorghum flour, corn starch, baking powder and salt. Stir together with a wire whisk. In a large mixing bowl Combine sugar, eggs and butter and beat until well-combined, Add sour cream and vanilla, then pour in the flour mixture and mix well. To 1/2 cup water, add the xanthan gum and stir. Add the xanthan and water to the batter and stir well. This mixture doesn't need too much beating. Hand mixing works well with this recipe.
Into a greased 9 x 13 pan or baking dish pour the batter. Take the filling by spoonfuls. Top the batter with the filling. The filling will sink into the cake and is better if filling is formed into at least teaspoon-sized pieced and pour all over the top so that each piece with get some of the filling.
Bake in the oven at 250 degrees for 25 to 30 minutes or until it is firm on top. Cover the top with glaze. Allow to cool for fifteen minutes until cool enough to cut easily.
Glaze: 2 to 3 cups Confectioner's Sugar
1/2 teaspoon vanilla flavoring
At least 1/4 cup of milk or almond milk.
Mix the glaze and pour over the of the coffee cake.