This has been a busy week! I assisted at 3 workshops taught by talented Helene from the fabulous blog, Tartelette, hosted by my pal, Viv (more on that in a later post). I went to a book lauch for the latest book by Cynthia Nims, Gourmet Game Night (so fun–I can’t wait to cook from it!).
I also I worked on my recipe for gluten-free puff pastry. Yes, you read that right–gluten-free puff pastry! I have a little more tweaking to do to the recipe and the method, but it is good–and it’s super-flaky, just as it should be. Here’s a picture to tempt you until I post the recipe:
Of course, I also baked for our weekly coffee hour. This week I was in the mood for something simple and classic. I turned to a recipe I found on the Family Fun website for a cinnamon sour cream coffee cake. It is simple and yet very flavorful and moist. It’s like a pound cake, so the crumb is dense, but the sour cream means it’s very moist. You can bake it in 1 bundt pan or in two smaller loaf pans–which is nice if you want to make one for immediate consumption and then freeze the other for future savoring!
Cinnamon Swirl Coffee Cake, Gluten-Free
-adapted from Family Fun.com
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
Special Equipment Needed
-12 C bundt pan or two 9″x5″ loaf pans
-stand mixer is very helpful, but a hand mixer will do
For the Cinnamon Filling
1 TBL cinnamon
2 tsp Jeanne’s Gluten-Free All-Purpose Flour Mix
1/3 C brown sugar
4 TBL (1/2 stick) unsalted butter, softened
For the Cake
3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C (1 stick) unsalted butter, softened
1 1/2 C granulated sugar
3 large or extra large eggs
2 tsp vanilla extract
1 16 oz container of sour cream, room temperature
Optional: Confectioner’s sugar for dusting
additional tapioca flour and butter for the pan(s)
Preheat oven to 350 degrees. Butter and flour your pan(s).
Prepare the filling: in a small bowl, with your hands, mix together filling ingredients. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat your butter until light and fluffy. Add the sugar and beat again for about 1 minute.
Add the eggs, one at a time, beating after each addition. Beat for about 2 more minutes. Add vanilla extract. Add sour cream. Beat until incorporated and mixture is smooth.
Add dry ingredients and mix until incorporated. Be sure that there is no unincorporated wet batter at the bottom of the mixing bowl.
Spoon half of the batter into your prepared pan(s). Sprinkle cinnamon mixture over this batter. Spoon the remainder of the batter on top of the cinnamon mixture. Stick a table knife into the batter and swirl the batter around to spread the cinnamon filling throughout. Smooth top. Thump pan on the counter to release any air bubbles.
Bake at 350 degrees for 50-60 minutes or until tester comes out clean. Cool in pan for 5 minutes then turn out onto cooling rack to cool completely. If using, sift confectioner’s sugar on top of cooled cake.
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