GLUTEN FREE SOUR CREAM COFFEE CAKE RECIPES

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
• In small bowl, mix all Filling ingredients; set aside.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
• Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
• Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Steps:

• Preheat oven to 350°F. Grease a 10-inch Bundt cake pan; set aside.
• In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.
• Add the eggs, sour cream, oil and vanilla; beat on medium speed for 2 minutes.
• Add hot water and stir until combined.
• Stir in chocolate chips.
• Poor into pan. Tap sides to help it settle.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing from pan to a wire rack.
• Dust with powdered sugar if desired.
• Store in an airtight container at room temperature for up to 4 days.