DirectionsStep1In a medium bowl whisk together sugar, brown sugar, egg yolk, cinnamon, and salt. Add melted, warm butter and whisk to combine.Step2Stir in flour until no flour pockets remain and it becomes a thick dough. Set aside.Step3Adjust oven rack to UPPER MIDDLE POSITION and preheat oven to 325°F. Spray a 8X8 inch baking pan with cooking spray and set aside.Step4In a large bowl or stand mixer, mix together flour, sugar, baking soda, and salt on low speed to combine. Add butter, a tablespoon at a time, and mix until crumbs form with no large pieces of butter visible.Step5Add sour cream, whole egg, egg yolk, and vanilla extract. Mix on medium speed until well combined and batter is light and fluffy.Step6Spread cake batter evenly in prepared pan. Break crumb topping pieces off in pea-sized pieces and sprinkle evenly over batter. Use a knife to slightly swirl the crumb topping down into the cake. Use your hand to gently pre…Step7Bake for 45-55 minutes, rotating pan halfway through. Use a toothpick inserted down into the cake to check if it comes out clean. Since the cake portion is far down, make sure you are testing the cake and not the crumb top…Step8Cool on wire rack and meanwhile prepare the glaze frosting. The glaze can be drizzled on while the cake is warm, but wait at least 30 minutes before slicing and serving.Step9In a small bowl combine powdered sugar, milk, and vanilla extract. Mix well until smooth and no lumps remain. If glaze is too thick for pouring on, add a tiny dash of milk and check again.Step10Drizzle glaze over the crumb topping and let stand for 30 minutes before slicing and serving.Step11DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!IngredientsIngredients⅚ cupGranulated Sugar⅓ cupDark Brown Sugar (or light)1 Egg Yolk (room temperature)¾ teaspoonCinnamon0.37 teaspoonSalt8 tablespoonsUnsalted Butter (melted and warm)2.58 cupsAll Purpose Gluten-Free Flour (I use and recommend Cup 4 Cup)½ teaspoonBaking Soda6 tablespoonsUnsalted Butter (cut into 6 pieces and softened)½ cupSour Cream (room temperature)2 Eggs (+ 1 egg yolk, room temperature)1 ½ teaspoonsVanilla Extract¾ cupPowdered Sugar1 tablespoonMilkSee moreNutritionalNutritional460 Calories22 gTotal Fat128 mgCholesterol63 gCarbohydrate334 mgSodium6 gProteinFrom mamagourmand.comRecipeDirectionsIngredientsNutritionalExplore furtherGluten-Free Coffee Cake (with Sour Cream) - Meaningful …meaningfuleats.com10 Best Gluten Free Coffee Cake Recipes Yummlyyummly.comGluten-Free Cinnamon Streusel Coffee Cake - …bettycrocker.comGluten-free Coffee & Walnut Cake Recipe - BEST EVER! …glutenfreecuppatea.co.ukEASY Gluten-Free Coffee Cake (SO Good) – Gluten-Free …glutenfreepalate.comRecommended to you based on what's popular • Feedback
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WEBNov 29, 2013 · Preheat oven to 350°F. Grease an 8 inch baking dish and set aside. In a large bowl, combine the flour, erythritol or sugar, baking …
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