By admin | November 8, 2011

By: Michele Wolfson

Having a gluten allergy is like going to the beach with your friends while your leg is in a cast: Not ideal. Celiac disease and gluten free allergies are more commonly discussed presently than ever before.

I’ve heard people complain that when they purchase a baked good that is gluten-free it’s often dry and flavorless. It is understandable that when alternative ingredients are used when making baked goods, they are going to come out differently. However, if you are going to you make a dessert, you need to make it right. People often eat desserts when they want to treat themselves to something special. For this reason, desserts have the least amount of margin for error of all meals because they are optional. When consuming a dessert, the person eating subconsciously knows that it had better be worth it.

Here is an absolutely delicious gluten-free baked good recipe that is so tasty it does not appear to be so. This recipe is versatile because it provides moist, delicious cake that could be a snack, or breakfast, and even as an after-dinner treat. I used Pamela’s Gluten-Free Baking and Pancake Mix that contains rice flour, almond meal, and tapioca starch and can also be used as a great substitute for flour. The mix is easy to find at most health food stores. Be prepared to have your mind changed about gluten-free baked goods, if you thought they weren’t living up to the standards of mainstream recipes.

Gluten-Free Sour Cream Coffee Cake Recipe

Ingredients:

Filling:
3/4 cup pecans, chopped into medium size pieces
1/4 cup maple crystals (white sugar can also be used)
1/4 cup light brown sugar
2 tsp. cinnamon
1/4 cup currents or raisins Optional: soak in a cup of hot water for a couple minutes, drain
1/4 cup semi-sweet chocolate chips

Cake:
2 cups Pamela’s Baking & Pancake Mix
2/3 cup (10TBS + 2tps) butter
1 cup maple crystals (white sugar can also be used)
2 large eggs
1 tsp. vanilla
1 cup sour cream

Method:

  1. Preheat oven to 350°.
  2. Place all the filling ingredients into a bowl and mix together. If the nuts aren’t chopped, put all of the ingredients in a food processor and pulse until the nuts are in medium size pieces Set aside.
    Soften butter then add sugar and cream together on medium for about 4 minutes or until well blended.
  3. Add eggs one at a time scraping the sides of the bowl as necessary.
  4. Blend in vanilla. Reduce mixer to low speed and alternately add Pamela’s Baking & Pancake Mix and sour cream three times each. Mix just enough to incorporate.
  5. Butter or grease a 9-inch Bundt or spring pan. Spoon 1/3 of the cake batter into pan, completely covering the pan bottom.
  6. Save two tablespoons of filling for the top. Sprinkle 1/2 of the remaining filling over batter evenly, cover with half of the remaining batter, cover with the remaining half of the filling spread evenly over the batter layer. Top with a layer of the remaining batter. Sprinkle the saved two tablespoons of filling over the top for looks.
  7. Take a knife and insert straight down into batter and using a sawing motion, move up and down around the pan in a zigzag motion in 1-inch intervals to marbleize the cake. Do not smooth out the batter.
  8. Bake for 45 to 50 minutes or until toothpick inserted into the center comes out clean. Remove cake from oven and while still warm, run a knife around the edges of the pan (and center if using a Bundt pan). Let cool and remove from pan.

Photo: Michele Wolfson

For more great recipes, follow me on Twitter (@MarcusCooks)

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