Gluten-Free Sour Cream Coffee Cake

21 Feb

Fresh out the oven. When I’m stuck inside from cold weather, I love all the joys of comfort cooking…and eating. This is the same recipe adaption found on the back label of Pamela’s Pancake and Baking Mix with a few tweaks of leaving off the glaze and not soaking the raisins (recipe link attached), with an added twist of using part coconut sugar in place of brown sugar for the streusel. I baked it in my pampered chef stoneware bundt pan, and inverted onto my cake dome. Once it cools, I am going to make me a hot cup of organic coffee with a heavy splash of cream, and enjoy a slice while watching the freezing temps outside my window.


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Posted by on February 21, 2015 in Uncategorized


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