Image for illustration onlyGluten-Free Sour Cream Coffee Cake
A moist, indulgent creation that marries the velvety richness of sour cream with the deep, aromatic notes of cinnamon and brown sugar. This pastry achieves a sophisticated balance of delicate sweetness and warm spices, serving as the quintessential companion to a morning coffee or an elegant conclusion to a formal gathering. 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
- 1Preheat your oven to 175 degrees Celsius and grease a 23 cm springform pan with vegetable oil. Line the bottom with parchment paper and lightly grease it.
- 2In a bowl, combine 120 ml plant milk with 8 ml white vinegar and let sit for 5-10 minutes to create homemade buttermilk.
- 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
For a vegan version, substitute butter with coconut oil. Add chopped nuts to the crumb topping for extra crunch.
Culinary reasoning
A moist, indulgent creation that marries the velvety richness of sour cream with the deep, aromatic notes of cinnamon and brown sugar. This pastry achieves a sophisticated balance of delicate sweetness and warm spices, serving as the quintessential companion to a morning coffee or an elegant conclusion to a formal gathering. It offers a refined gluten-free experience, preserving the quintessential airy crumb and comforting essence of a classic pound cake.