One of my most favorite old recipes was for a sour cream coffee cake with cinnamon, sugar, and walnut streusel. I didn't think I'd be able to enjoy anything like that again after going grain-free, but low and behold, I even surprised myself (with the help of Honeyville, of course)! I've created a grain-free version of that coffee cake that is also sugar-free thanks to my favorite sweetener, Swerve. The super fine grind of Honeyville's blanched almond flour helps to recreate a texture that is almost identical to that of my old recipe. This cake turned out moist, dense, rich and delicious, just like the original version. This coffee cake goes absolutely perfect with a cup of coffee and it makes a great breakfast, snack or dessert, too. The recipe is super simple and it is baked in an ovenproof skillet! This coffee cake would make a perfect addition to your Easter breakfast table and is something that everyone (grain-free or not) will enjoy. It will most definitely be found on my Easter breakfast table this year! I have enjoyed using Honeyville's blanched almond flour for close to 2 years now and haven't found anything else that comes close to its quality. To check out my Skillet Sour Cream Coffee Cake and get to the recipe, please click on this link: Skillet Sour Cream Coffee Cake. I'll be making another one later this week! Take a sneak peek below. Enjoy!
I am allergic to flax seed, can this be left out or does it need a substitute? I love your blog, great recipes!!!!
ReplyDeleteHi GGC,
ReplyDeleteYou're really jogging the memories loose today! This looks wonderful and something I can't wait to try in its new and improved form! Yay! :-)
Hi GG--what a great recipe! I've pinned it and look forward to making the coffee cake for Easter Sunday.
ReplyDeleteWhat a wonderful honor for you to provide a recipe for Honeyville Almond Flour. It's the only almond flour I use.
Keep up the good work. :D
Hi Anonymous! I don't think you could simply omit the flax (it is absorbent). What you might want to try is increasing the coconut flour (also very absorbent). Possibly add an additional 2 or 3 tablespoons coconut flour in place of the flax. I haven't tried that so don't know exactly how much more you would need to substitute, but doubling it might be too much. If you try it, let me know how it works. Thanks for the kind comments! :-)
ReplyDeleteHi CyberSis! Thanks...it's good to jog the memories loose sometimes isn't it! If you like a *drier* coffee cake, you can add a little extra flax or coconut flour (maybe 1 tablespoon of either). I like it more dense and moist (similar to the old recipe I used to make in my wild wheat-eating days)! ;-)
ReplyDeleteHi Peg,
ReplyDeleteThank you! I am forcing myself to wait until Friday or Saturday to make it again (for Easter). What I noticed is that I liked it more and more each day. It's good the first day but I liked it best the next day and days! I really do love Honeyville's almond flour best and I have tried others. While the others weren't necessarily bad...they didn't compare to Honeyville's. Hope you enjoy the coffee cake. :-)
Hello!!!
ReplyDeleteI have to tell you that your Gourmet Girl Cooks blog update just makes my day--I cannot WAIT to see what you have created!!! :)
LOVE the look of this recipe, yum!!! A couple of questions (I hope that's OK)--what could I use for a purely "crumb" topping instead of the nuts and butter and cinnamon? I love cinnamon and was just thinking it would be yummy as a crumb topping (I love nuts but not so much in a sweet setting, hopefully that will change). Another idea is to have a glaze, what would you suggest as a recipe, I'd love to emphasize the maple or cinnamon! Or both! Where do you buy the maple flavoring? In some recipes in "Wheat Belly", a sugarless maple syrup is there and I have no idea how to find such a product--any suggestions? Last (sorry for all the questions, I appreciate your assistance), I've been told that powdered inulin can be substituted for powdered sugar? Have you used this or do you use something else, and what do you use?
Thanks again, I love your recipes. I'd love to see a lemon cake with a glaze topping sometime, lemon is one of my all-time favorite flavors--yum!!!
I cannot wait to try this sour cream coffee cake!!!
Best wishes, Joanne Lowe
I posted on Honeyville before I made the cake. Now I've made it. It's a winner! My husband and daughter loved it. So my husband says, "Oh yes, this will be nice for me to have EVERY morning with my coffee before I go to work." I will take that as a hint that I need to keep one always prepared. Thank you again GGC. We appreciate you.
ReplyDeleteThanks so much, Demetris! So happy you and your family enjoyed the cake. LOL on your hubby thinking it would be nice to have EVERY morning with his coffee. Sounds like you've got quite a bit of baking in your future! Thanks for the kind words...I truly appreciate them! :-)
ReplyDeleteHi Joanne! I'm copying the response I posted back to some of your questions on Honeyville's blog: For a crumb topping, I would use a dough blender and cut in a mixture of blanched almond flour, butter, cinnamon and sweetener and then scatter it on top of the coffee cake (sort of a cinnamon butter crumb topping).
ReplyDeleteI have 2 types of natural maple flavoring (one is by OliveNation and the other by Boyajian and available on Amazon (here is my affiliate link for you to see what it looks like: http://www.amazon.com/gp/product/B002BUCSUC?ie=UTF8&creativeASIN=B002BUCSUC&tag=gougircoo-20) The Boyajian brand has more intense maple flavor.
If you want a glaze, a basic glaze with powdered sweetener (Swerve has a confectioners version or you can grind other regular granular sweeteners in a Magic Bullet-type small blender), with some butter and a little cream and a touch of vanilla or maple extract would make a nice glaze to put on a cooled cake. I have never used inulin before so I don't know much about it. I use and like confectioners Swerve so that is what I use, but any of your favorite granular type sweeteners would work (except stevia because you need the bulk). Hope that answers your questions. A
Lastly, as far as the sugar free syrup -- it's actually maple flavored sugar-free pancake syrup. I have a bottle of it - I photographed and posted it here: http://www.gourmetgirlcooks.com/2014/03/no-flip-berry-pancakes-grain-free.html (I purchased it from Amazon). I think I've addressed your questions -- if I missed something, let me know. P.S. -- I love lemon, too. I'll be working on something here soon with lemons! :-)
Thanks, again! :-)
I tried this as soon as I saw it! It is really good/ better than you said. We loved it.
ReplyDeleteThank you for all the time and patience it takes to make a recipe work. I know we really appreciate it.
I am a follower of your blog and have a Pinterest Board of you recipes. I saw this the other day and almost drooled. I had an incredible sour cream coffee cake that I used to make all the time. Since having to be gluten free it is one of the things that I have been missing. :(
ReplyDeleteWe had overnight guests last night which necessitated a late departure for work this morning so that I could provide breakfast. Since today also happens to be my birthday, I wanted to ensure that my birthday breakfast would be special - even if I had to make it myself and cook for a bunch of extra people!
I decided to make this sour cream coffee cake! Am I glad I did - Happy Birthday to me!!! It was so good. My husband (who usually isn't a fan of sharing my Gluten Free fare) thought it was delicious as well. My guests also thought it was delicious.
Thank you so much for all of your incredible recipes. Keep up the good work, and know that you are definitely providing an invaluable resource to a lot of people!
Hi Christine! Oh, and Happy Birthday!!! You have absolutely and positively just made my day!!! While of course, I am happy that you liked it -- I am thrilled that you chose MY recipe out of all the others you could have tried to celebrate your birthday breakfast with. I am happy that you and your husband enjoyed it. I can't wait to have it again this weekend! I want to make it right now but thought it might be nicer to put a coffee cake on my Easter breakfast table without a piece or 2 missing! Thanks, and Happy Birthday! ;-)
ReplyDeleteHi Dana! Thanks so much. I am thrilled that you liked it. It does take more time than most think to "perfect" a recipe. While each version attempt I made was good...it wasn't until my 3rd attempt that I was ready to share it with everyone. I'm so happy that you enjoyed it! :-)
ReplyDeleteHi GGC,
ReplyDeleteI finally made this today and it's simply wonderful! I had a couple of false starts ... I thought I had all my ingredients, but turned out I was missing sour cream. The next day it looked like I was out of buttermilk ... but my hubby pointed it out to me later ... it was right there in the fridge all along. I was starting to think that I wasn't *supposed* to make this coffee cake. Well I did anyway and it was great! Looking forward to all the leftovers that keep getting better and better! Thanks for the outstanding recipe! :-)
I made it in my 10" cast iron skillet. I don't use this pan as much as my little 8" but was able to remove the coffee cake with little fuss by running a thin flexible spatula underneath it (after cutting a couple of wedges out first.) A little layer did stick a bit to the bottom, but not too bad. I need to make a point of using my 10" more frequently so that it can develop a nice non-stick surface like my 8" is getting.
This is delicious. I made it for Easter morning. I will be making this often. It's so moist and full of good cinnamon taste.
ReplyDeleteHi Sandy -- Thank you. I'm so happy you enjoyed it. :-)
ReplyDeleteHi CyberSis! I'm glad you enjoyed it. I'm glad you were able to get it out of your cast iron pan without much difficulty. It definitely slid out much easier with my nonstick than my cast iron pan...but it was only the 2nd time I used the cast iron. I had a little piece at lunch time today with hot tea -- I'm trying to make it last the whole week! ;-)
ReplyDelete