When I was little we had a house in a small suburb of Illinios. We lived there from the time I was in Kindergarten to 3rd grade. My mom was a stay at home mom and she baked, cooked, and watched the Days Of Our Lives soap opera all while I was at school. We always had some kind of goodie to munch on, and healthy was never an option. You always used white sugar, margarine, and white flour. Back then nobody in my family had to be gluten free and we consumed loads of cookies, and of course the famous sour cream coffee cake.
It was always a treat before school and the cinnamon mixture on top with the moist cake in the middle was such a delight. It recently dawned on me that I haven’t had this yummy treat in years, and to be honest, I craved a piece. But since I now eat gluten free and I’m much more cautious of my sugar intake, I thought it would be fun to test out this recipe with gluten-free flour and coconut sugar. While I baked it, I was on the phone with my mom and sister. We all were just so curious how it would taste—would it lose its yumminess?
To much of my surprise after I let it cool off and cut into my first piece, I was instantly taken back to my childhood in the first bite. Nuttiness on top and super moist cake in the middle. The only difference is the coconut sugar turned the cake a brown color so you can’t see the layer in the middle. But, it’s honestly so amazing that I can consume a childhood treat and serve it to my family knowing it’s a bit healthier. I used Kerrygold Butter, 1-to-1 Gluten-free Flour, and Organic coconut sugar.
**NOTE** You can tweak the recipe and use regular cane sugar and all purpose flour. It will come out just as yummy if you don’t have the other ingredients.
- 1 cup of softened butter
- 2 cups of coconut sugar
- 1 cup of sour cream
- 2 eggs
- 2 cups of 1-to-1 Gluten-free Flour
- 1/2 teaspoon vanilla
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of pecans or walnuts (both are amazing)
- 1 teaspoon of cinnamon
- 4 Tablespoons of brown sugar
- Preheat oven to 350 degrees.
- Cream butter, coconut sugar, and eggs together.
- Add sour cream, dry ingredients, and vanilla. Mix well.
- Meanwhile, start making the topping: Mix the nuts, sugar, and cinnamon in a food processor. Then you will have the nut mixture.
- Pour 1/2 the batter into a greased and floured bundt pan.
- Then cover the batter with 1/2 the topping nut mixture.
- Add remaining batter and the remaining of the topping nut mixture.
- Bake at 350 degrees for 55-60 minutes.
- Cool COMPLETELY before removing from pan.
Super easy and perfect for a morning treat for the kids or a brunch dish for your holiday.
Pin this for later: