Today is the one-year mark of me actually keeping up this blog (amazing! I know!).
I wish I could invite each and every one of you all over for coffee or tea, to sit and chit-chat in person, to let the kids play together.
But, alas, that is just not possible. So here's a cake so we can pretend...
Gluten-Free Cinnamon Swirl Coffee Cake
12 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
3 large eggs
1 ½ teaspoons vanilla
1 ¼ cups sour cream
2 ¼ cup gluten-free flour mix*
¼ cup corn starch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 ½ teaspoons xantham gum
For the Cinnamon Swirl:
1/3 cup brown sugar, packed
2 teaspoons cinnamon
¾ cup chopped pecans (optional)
For the Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Preheat over to 350 degrees.
In an electric mixer, cream butter and sugar until light and fluffy, about three minutes. Add eggs one at a time and blend until incorporated; scrape down the sides. Add vanilla and sour cream and blend until smooth.
In a large bowl, mix together dry ingredients with a wire whisk. With the electric mixer on low, slowly add dry ingredients until blended and fully combined. With a rubber spatula, scrape down the sides and hand mix until everything is incorporated and smooth.
In a small bowl, mix sugar, cinnamon and pecans.
With the butter‚’s wrapper, butter the inside of a 10-inch tube or bunt cake pan. Pour half of the batter into the pan, spreading and leveling with a knife. Sprinkle the cinnamon mix on top, careful not to touch the pan. Pour the remaining batter over the top, and spread again with a knife.
Bake in 350 degree oven for approximately 50 minutes, until a knife put through the center of the tube comes out clean.
Cool on a wire rack for 45 minutes; invert cake on to cake plate and let cool at least another 30 minutes before glazing.
In a small bowl, mix powdered sugar, vanilla and milk until smooth (add more sugar or milk to achieve desired ability). With a spoon, drizzle the cake with the glaze, encouraging it to flow over the edges.
*Gluten-free four mix: In a resealable container, place 2 cups brown rice four, 1/3 cup tapioca flour and 2/3 cup potato starch. Place the lid on the container and shake until fully combined.
Don't want to make it gluten-free? Replace the gluten-free flour mix with all purpose flour and omit the xantham gum. (And yes, LLA, you can increase the amount of vanilla if you so choose -- I use double strength vanilla and I think it may still need more...)