December 2013 / Gift-Giving / Gluten-Free / Recipes

Speaking of Cream-Cheese Swirls: Gluten Free Sour Cream Coffee Cake with the previously discussed swirl of yum.

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I recently shared a recipe for Banana Bread with a cream cheese swirl, and then had a “Duh!” moment when I realized you could totally do the swirly with my sour cream coffee cake, and dare I say, it might even be better than its banana-laden counterpart?

Gluten Free Coffee Cake with Cream Cheese Swirl

For the Coffee Cake:

3 sticks butter, softened
3 cups sugar
2 cups sour cream
6 eggs
2 1/2 cups rice flour
1/2 cup tapioca flour (starch)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. xanthan gum
2 Tbsp. cinnamon
1 tsp. ground ginger
1/2 tsp freshly grated nutmeg

Topping:

1 cup rice flour
2 tsp. cinnamon
1/2 cup sugar
1/2 cup butter, softened

For the cream-cheese swirl:

8 oz. cream cheese, room temperature
1/2 cup  sugar
2 eggs
2 tsp. tapioca starch
zest of 1 lemon (optional, adds a nice contrasting element and plays up the tang of the cream cheese)

Heat your oven to 350 degrees F. Butter a 9×13 inch glass baking dish, 12 mini loaf pans, or 4 regular loaf pans*, and set them aside.

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the eggs one at a time, then mix in the vanilla and sour cream.

In a separate bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and xanthan gum. Add the dry ingredients to the wet ingredients, mixing on low until just combined. Set aside.

To make the cream cheese filling, combine the sugar and tapioca starch and mix well. Add the sugar mixture to the cream cheese in the bowl of an electric mixer and mix until smooth. Add the eggs and lemon zest, if using, and mix until just combined.

Pour enough coffee cake batter to fill whatever baking dishes you’re using about 1/4 to 1/3 up the sides and smooth the top with a spoon. Cover the batter with a nice layer of the cream cheese batter, smoothing as you go, and finish with another layer of the cake batter, leaving at least an inch of unused space at the top of your baking dish.

Mix the topping ingredients together until well combined and crumbly. Distribute evenly over the top of the coffee cakes. Bake for 35 minutes to 1 hour 15 mins, depending on the baking dish you’re using or until the top is nicely browned, the center of the loaf springs back when lightly pressed, or a knife inserted in the center comes out mostly clean. Allow to fully cool before wrapping and storing for gift-giving. A well-wrapped loaf can last in the freezer for at least a month.

*The cream cheese filling stretches the cake batter, so you may end up with more than can fit in the above mentioned dishes, if that happens, just use any combination of sizes to make your loaves. 

Simple. Easy. Yum.

Still awesome for gift-giving.

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