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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cinnamon Pecan Coffee Cake Recipe

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This recipe for Cinnamon Pecan Coffee Cake is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup unsalted butter at room temperature
1¼ cups sugar
2 large eggs
1½ cups gf flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups sour cream
1 teaspoon vanilla




For the streusel layer

½ cup brown sugar
2 teaspoons gf flour
1 tablespoon cinnamon
½ cup chopped pecans
Directions:
Directions:
Preheat oven to 350 degrees and generously butter a Bundt pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour ⅓ batter into prepared baking pan.

Make the streuesel layer: Combine sugar, cinnamon, gf flour and nuts in a small bowl and mix well.

Sprinkle the topping evenly over the cake and then top with remaining batter. Bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:

 

 

 

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