GLUTEN FREE OVERNIGHT COFFEE CAKE RECIPE - (5/5)

Gluten Free Overnight Coffee Cake Recipe - (5/5) image

Provided by á-158331

Number Of Ingredients 12

2 cups gluten flour (I used Bob's Red Mill 1 to 1)
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup butter, softened to room temperature
1 cup granulated sugar
3 eggs
1 (8-ounce) carton sour cream
3/4cup brown sugar, packed
1 teaspoon cinnamon
1/2 cup pecans, chopped

Steps:

Spray a 9X13-inch baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside. In the bowl of an electric stand mixer, beat the butter on medium speed for 1 minute. Add the sugar, beat on high speed for 1 more minute. Add the eggs, one at a time, beating well after each addition. Add the sour cream. Mix until well blended, about 30 seconds. Add the flour mixture. Beat on low speed until incorporated. Do not over-beat. Spread batter into prepared pan. In a small mixing bowl, stir together the brown sugar, cinnamon, and nuts. Sprinkle this mixture over the batter in the prepared pan. Cover and refrigerate overnight. To bake: Remove the pan from the refrigerator and let set at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake for 40 minutes, or until toothpick inserted in the center of the cake comes out clean. May serve warm or cooled.