Marion Cunningham’s Great Gluten-Free Coffee Cake

 I made a variation of Marion Cunningham’s great coffee cake this morning. I used gluten-free flour and lactose-free sour cream. Maybe that makes the cake sound less tasty, but believe me, if turned out very well, and tasted almost like the real deal.

I’ve been working on gluten-free recipes for a few years. They always are good variations on the theme of the original full-wheat flour versions. They never taste exactly the same, so I wouldn’t want to mislead you. It’s a matter of getting used to a lighter textured pastry, a flavor change from the original. Different isn’t always bad, just not exactly the taste you remembered.

Lacotse-free sour cream was a revelation to me. The texture is not the same, but the flavor is just as good and has brought back potato chips with onion dip into my life. I’ve never made a cake with sour cream, but had heard it would be extra moist, so I went to work.

I’ve never used a Bundt pan before. The batter was much thicker than I thought it would be, but it worked, I think, because of the baking soda. The cake turned out really light and crumbly. Not sure what kind of texture full-wheat flour would have yielded, but I was pleased with the results I got.

This is our second to last installment of the cook-the-book series of Marion Cunningham’s The Breakfast Book. Check out the posts by my blog partners:  RachelAimeeEmily and Claudie.

Great Gluten-Free Coffee Cake

from Marion Cunningham’s The Breakfast Book

one 10-inch tube cake

Ingredients:

  • 1/2 pound butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 2 1/2 cups gluten-free flour (make your own or use this one from Gluten-Free Pantry)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup lactose-free sour cream (I used this one from Green Valley Organics)

Method:

  1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan or Bundt pan.
  2. Put the butter in a large mixing bowl and beat for several seconds.
  3. Add the sugar and beat until smooth.
  4. Add the eggs and beat for 2 minutes, or until light and creamy.
  5. Put the flour, baking powder, baking soda and salt in a bowl and stir with a fork to blend well.
  6. Add the flour mixture to the butter mixture and beat until smooth.
  7. Add the sour cream and mi well.
  8. Spoon the batter into the pan.
  9. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center.
  10. Remove from the oven and let rest for 5 minutes in the pan.
  11. Invert onto a rack and cool a little bit before slicing.
  12. Serve warm.
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