Gluten-free Sour Cream Coffee Cake

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 2/3 cup chopped pecans
• 2 1/2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups gluten-free baking mix (i use bob's red mill)
• 1 1/2 teaspoons xanthan gum
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• confectioners' sugar, for dusting

Recipe

• 1 in a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
• 2 in a large bowl, cream butter and sugar until light and fluffy.
• 3 add eggs one at a time, beating well after each addition.
• 4 beat in vanilla.
• 5 combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
• 6 pour half of the batter into a greased and floured 10" bunt pan.
• 7 sprinkle with half of the pecan mixture.
• 8 gently top with remaining batter and pecan mixture.
• 9 bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• 10 cool for 10 minutes before removing from pan to a wire rack.
• 11 cool completely then dust with confectioner's sugar.