WARNING!!!! WARNING!!!! WARNING!!!!
Do NOT, I repeat, do NOT make this coffee cake. You will sit down to eat one piece, and you will eat every bite. You will eat it until you make yourself sick, then you will eat some more. You will fight with your loved ones over the gooey deliciousness, and you will never forgive the one who has eaten the last piece. You have been warned.
Yes, it is slightly more complicated than your average cake. But it is gooey. And warm. And worth it.
Sour Cream Coffee Cake
Filling
1/4 cup sweet (glutinous) rice flour 1/4 cup sorghum flour
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter, softened
1/4 cup sweet (glutinous) rice flour 1/4 cup sorghum flour
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter, softened
Combine sweet (glutinous) rice flour, sorghum flour, sugar, and cinnamon
in a small bowl. Cut in butter with a pastry blender. Mix well and set aside until
the batter is complete.
Batter
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
2 eggs
1/4 cup butter, melted
1-1/2 cups sour cream
2 teaspoons vanilla
1/4 cup water
1/2 teaspoon xanthan gum
Preheat oven to 350 degrees. In a small bowl, combine potato starch, sweet (glutinous) rice flour, sorghum flour, corn starch, baking powder, and salt. Stir 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 combine well. To 1/4 cup water, add the xanthan gum and stir. Add the xanthan gum and water to the batter and stir well. This mixture doesn’t need too much beating. Hand mixing works well with this recipe.
Pour the batter into a greased 9 x 13-inch pan or baking dish. Using a spoonful of filling at a time, top the batter with the filling. The filling will sink into the cake, and it is better if filling is formed into at least teaspoon-sized pieces and placed all over the top so that each piece will get some of the filling.
Bake in the oven for 25 to 30 minutes or until cake is firm on top. Allow cake to cool while mixing the glaze.
Glaze
2 to 3 cups confectioners’ sugar
1/2 teaspoon vanilla flavoring
At least 1/4 cup of milk or almond milk
Mix the glaze and pour over the top of the warm coffee cake. Makes 12 servings.
Batter
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
2 eggs
1/4 cup butter, melted
1-1/2 cups sour cream
2 teaspoons vanilla
1/4 cup water
1/2 teaspoon xanthan gum
Preheat oven to 350 degrees. In a small bowl, combine potato starch, sweet (glutinous) rice flour, sorghum flour, corn starch, baking powder, and salt. Stir 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 combine well. To 1/4 cup water, add the xanthan gum and stir. Add the xanthan gum and water to the batter and stir well. This mixture doesn’t need too much beating. Hand mixing works well with this recipe.
Pour the batter into a greased 9 x 13-inch pan or baking dish. Using a spoonful of filling at a time, top the batter with the filling. The filling will sink into the cake, and it is better if filling is formed into at least teaspoon-sized pieces and placed all over the top so that each piece will get some of the filling.
Bake in the oven for 25 to 30 minutes or until cake is firm on top. Allow cake to cool while mixing the glaze.
Glaze
2 to 3 cups confectioners’ sugar
1/2 teaspoon vanilla flavoring
At least 1/4 cup of milk or almond milk
Mix the glaze and pour over the top of the warm coffee cake. Makes 12 servings.
