• Katherine Arthurs

Gluten Free Sour Cream + Honey Coffee Cake with Pecan Cinnamon Butter Crumb

SOOO I did a thing. I used my muffin batter recipe for this. YES, that's right. I repurposed it with sour cream - I know, first time using that ingredient in FOREVER but it's SO good in baked goods. Plus, I used honey, instead of maple syrup.

The kind of honey is important in this recipe. I used RAW honey + you really need to find it or the highest quality you can. It helps make the swirl in the cake + adds a ton of flavor + sweetness to the cake.

It's such a good muffin batter that I figured it would be great in cake form. THEN you add the pecan, cinnamon + butter crumb for the top - Yes, it's a good one.

And to top it all off - my kids said they aren't eating it because it's called Coffee Cake + there is coffee in it SO it's ALLLLLL mine!

Gluten Free Sour Cream + Honey Coffee Cake with Pecan Cinnamon Butter Crumb

1 3/4 cup Gluten Free Flour Blend (I use Bob RedMill's)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 sea salt

1/4 teaspoon cinnamon

1/3 cup melted coconut oil

1/2 cup high quality raw honey

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup sour cream (or coconut cream or Greek yogurt)

Preheat the oven to 375F. Grease or place parchment paper on a 8x8 pan.

In a large mixing bowl, combine the flour with the baking powder, baking soda, salt + cinnamon. Mix them together with a whisk.

In a medium mixing bowl, combine the melted coconut oil and honey and beat together with a whisk. If the coconut oil starts to solidify - put on a warm stove or in a warm spot (even the microwave would work for a couple of seconds). Add the eggs + beat well. Fold in the vanilla + sour cream with a wooden spoon or rubber spatula. Mix until just combine.

Pour the wet ingredients into the dry and mix with a wooden spoon or spatula, just until combined.

Add the batter to your prepared baking dish. Sprinkle the pecan cinnamon butter crumb over the top of it, in an even layer. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Don't overcook or it will be dry in the center.

Remove from oven + let cool before you slice into it.


Pecan Cinnamon Butter Crumb

6 cold butter, cut into small pieces

2 tablespoons gluten free flour

1 teaspoon cinnamon

1/4 gluten free oats

1 cup sliced pecans

Using a small food processor or your fingers, to combine the butter, flour, cinnamon + oats. If you use a food processor, pulse the mixture between 4-6 times. If using your hands, you want to work quickly so that the butter doesn't melt from the heat of your hands. After combine add in the pecans + toss to coat with everything.

*Tip on Raw Honey: You may need to heat it up slightly, so that it is mixable.