A coffee cake double take

A couple of years ago, I had the best coffee cake ever at a holiday party in Samuel's class. Of course, I got the recipe from the mom who brought it and I have made it several times since then, to the delight of all who partake. The reason the cake is so delicious? It is loaded with butter, sugar, and sour cream.

For once, I remembered to take a picture. Doesn't look gluten-free, does it?

This year, Sam asked me to make it for Easter brunch. I decided to try to makeover the recipe without dairy or gluten so more guests could enjoy it.  Just to be clear, though. The remake did not make this cake healthy. It still has lots of fat and sugar, but now celiacs and people with lactose intolerance can enjoy the decadence too.


I used the gluten free flour mix suggested by Cybele Pascal in her cookbook (included in the recipe below), The Allergen Free Baker, and added xanthum gum. I subbed dairy- and soy-free shortening for the butter. For the sour cream, I thought of two alternatives: coconut milk or plain soy/rice yogurt to which I would add lemon juice. I ended up using light coconut milk.

Sour Cream Coffee Cake

THE ORIGINAL BATTER THE REMAKE 1 cup butter 1 cup dairy- and soy- free shortening 2 cups sugar (a little less is fine) 2 cups sugar (a little less is fine) 2 eggs Use eggs OR 1 Tbs. Ener-G egg replacer mixed with 1/4 cup rice milk OR 3 Tbs. Flax meal whipped with 1/2 cup water 2 cups light or whole sour cream 1–14 oz. can light coconut milk, 2 1/2 Tbs. lemon  juice, and Rice milk to make 2 cups liquid 2 cups all-purpose flour 3 cups gluten free flour mix (2 cups fine brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 1/2 tsp. xantham gum 1 tsp. baking soda 1 tsp. baking soda 3 tsp. baking powder 1/4 tsp salt 1/4 tsp salt Streusel: 3 tsp. cinnamon, 4 Tbs. brown sugar, 1/2 cup finely chopped pecans or walnuts Streusel: 3 tsp. cinnamon, 4 Tbs. brown sugar, 1/2 cup finely chopped pecans or walnuts (omit nuts, if desired)

Preheat oven to 350 degrees. Grease (well) and flour 10" bundt pan.


Cream together shortening, sugar, and eggs (room temp). If using soy free shortening, the texture will not be completely smooth.  Add cream/coconut milk mixture and vanilla.


Mix together dry ingredients and mix into batter.


In a separate bowl, mix together the struesel ingredients.


Pour 1/3 of batter into bundt pan. Sprinkle with streusel (try not to touch the sides of the pan with the streusel; keep it down the middle of the batter). Pour another 1/3 of batter over it and top with remaining streusel. Cover with remaining batter.


Bake for 55 minutes. Cool on a rack in pan before removing. Dust with powdered sugar before serving.