The Best Coffee Cake

I don’t think I ever had coffee cake that taste good not gluten free. This was great, even my stepdaughter loved it.

I got the receipt off of the internet, I think Pinterest. I forgot to take a picture till after it was about all gone. This is what was left.

IMG_20131209_093933

 

Ingredients:

Toppings:

2/3 cup chopped pecans

2 1/2 tablespoon brown sugar

2 teaspoons ground cinnamon

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups gluten free flour

1 1/2 teaspoon Xanthan gum

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

Directions:

 

1. In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Beat in vanilla.

5. Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.

6. Pour half of the batter into a greased and floured pan

7. Sprinkle with half of the pecan mixture.

8. Gently top with remaining batter and pecan mixture.

9. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out
clean.

10. Cool for 10 minutes before removing from pan to a wire rack.

 

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