Happy Friday! We are getting ready for our trip to Washington, DC and have tons of things to do before we leave. We are all very excited. We are a great traveling family–and Girlfriend is a total trooper. She loves everything about traveling and she is so easy-going on trips. She likes to see new things and eat in new restaurants and sleep in hotels. It’s so wonderful to experience her sense of adventure and joy on these trips.
Before we go, I wanted to give you this amazing coffee cake recipe. It was a total hit at coffee hour today. It’s really nice–a moist crumb, with a subtle citrus flavor. Even though the title has “orange” in it, you add equal amounts of lemon and orange zests. But, orange is still the dominant flavor. I think the lemon zest heightens the orange flavor. Yummmm. I adapted a recipe from Mollie Katzen‘s classic vegetarian cookbook, Moosewood Cookbook. Both this and the Enchanted Broccoli Forest cookbook are on my “most used” shelf of cookbooks. Many of my favorite recipes come from them and they always work and taste delicious. I really believe that a cookbook library is incomplete without these two. And, I think Mollie Katzen is nifty. She’s in my pantheon of cooking goddesses.
Sour Cream Coffee Cake, Gluten-Free
-adapted from Moosewood Cookbook, by Mollie Katzen
Special Equipment Needed
-stand mixer (a hand mixer will do)
-12 C bundt cake pan
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)
3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 C (3 sticks) unsalted butter, softened
1 3/4 C granulated sugar
4 large or extra large eggs, room temperature
1/2 tsp each lemon zest and orange zest
1/2 tsp vanilla extract
1 1/2 C sour cream
Extra butter and tapioca flour for pan
Preheat oven to 350 degrees.
Butter and flour your bundt pan. 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 butter until light and creamy–3-5 minutes. Add sugar, beat another 2 minutes. Add lemon and orange zests, and vanilla extract. Beat for 1 minute.
Add eggs, one at a time, beating well after each addition. Beat for a couple more minutes. Add your flour mixture and sour cream in several alternating batches, beginning and ending with the flour mixture. Be sure to scrape the bottom of the bowl to make sure all of the ingredients are well-combined.
Turn out batter into your prepared pan. 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 and then turn out onto rack to cool completely.
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