Gluten-Free Coffee Cake

Name: Gluten-Free Coffee Cake
Yield: Serves 12 to 16
Ingredients: 4 , large eggs; 1 1/2 cups, sour cream; 3 1/2 teaspoons, vanilla extract; 12 ounces (340 grams; 2 2/3 cups), ATK All-Purpose Gluten-Free Flour Blend; 8 3/4 ounces (248 grams; 1 1/4 cups), granulated sugar; 1 tablespoon, baking powder; 1 teaspoon, salt; 3/4 teaspoon, baking soda; 1/4 teaspoon, xanthan gum; 8 tablespoons, unsalted butter, cut into 1/2-inch pieces and softened; 1 tablespoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1/2 cup, pecans, chopped fine; 2 tablespoons, granulated sugar; 1/2 teaspoon, ground cinnamon; Pinch, salt; 2 tablespoons, unsalted butter, melted and cooled; 4 ounces (113 grams; 1 cup), confectioners' sugar; 5 teaspoons, milk; 1 teaspoon, vanilla extract

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By Meaghen Walsh

Desserts or Baked Goods

Gluten Free

Cakes

A coffee cake that feeds a crowd is perfect for Sunday brunches or holiday breakfasts.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES12 to 16

TIME1½ hours, plus 1½ hours cooling and 20 minutes setting

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

A coffee cake that feeds a crowd is perfect for Sunday brunches or holiday breakfasts. Most cake recipes cream butter and sugar, beat in eggs, and then alternate additions of dry ingredients and wet. While that method is great for producing...

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