Image for illustration onlyGluten-Free Sour Cream Coffee Cake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A moist, indulgent creation that marries the velvety richness of sour cream with the deep, aromatic notes of cinnamon and brown sugar. It offers a refined gluten-free experience, preserving the quintessential airy crumb and comforting essence of a classic pound cake.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Heat your oven to 175 degrees Celsius and grease a 23 cm springform pan with vegetable oil before you begin. Line the bottom with baking parchment and lightly grease it.
- 2Add 120 ml plant milk with 8 ml white vinegar and let sit for 5-10 minutes to create homemade buttermilk to a bowl and mix until evenly combined.
- 3In a large bowl, whisk together 240 g gluten-free flour, 8 g baking powder, 5 g baking soda, and 2.5 g kosher salt.
Nutrition
- Calories
- 1262
- Protein
- 12.3g
- Carbs
- 160.1g
Recommended Equipment & Products
Chef tips
Use coconut oil instead of butter for a vegan option. Incorporate chopped nuts into the crumb topping for added texture.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A moist, indulgent creation that marries the velvety richness of sour cream with the deep, aromatic notes of cinnamon and brown sugar. It offers a refined gluten-free experience, preserving the quintessential airy crumb and comforting essence of a classic pound cake.