Description
This easy gluten free cinnamon coffee cake is the best bundt cake! This recipe uses sour cream and is super moist. I think the best coffee cake is from scratch with icing. Yum!
Ingredients
2 1/2 cups Brown Rice Flour
2/3 cup + 3 Tbsp. Potato Starch
1/3 cup + 1 Tbsp. Tapioca Flour
2 tsp. Xanthan Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Sea Salt
5 tsp. Ground Cinnamon
1 cup Unsalted Butter, softened
1 1/2 cups Granulated Sugar
1 cup Brown Sugar
4 large Eggs
2 cups Sour Cream
2 tsp. Vanilla Extract
1 cup Pecans, chopped
Instructions
Preheat oven to 300 degrees.
Grease a bundt pan with butter or coconut oil. Set aside.
Whisk together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In the bowl of a stand mixer blend the softened butter, granulated sugar and brown sugar until creamed. Add the eggs, sour cream and vanilla. Blend until all ingredients are combined. Add the dry ingredients and blend until just combined.
Add the chopped pecans to the batter and blend until just combined.
Pour the batter evenly into your greased bundt pan.
Bake at 300 degrees for 1 1/2 hours (90 minutes).
Let the cake stand for 10 minutes before removing it from the bundt pan to a cooling rack.
Notes
I like to make the cake the day before I want to serve it and then put the icing on the next day right before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free