When I was a kid, I wouldn’t eat coffee cake because I thought it was made from coffee… (what kid likes coffee?)
Well, after 17 years as a journalist, five kids and too many late nights, you’ve got to believe I love coffee. And to drive home the point, here’s a recipe for coffee cake actually MADE with coffee.
And it is amazing.
The coffee and chocolate combo offers a delicious depth of flavor. I also used sour cream in this recipe, which makes for a rich, dense cake, perfect for holding the pecan and brown sugar swirl in the middle.
Even better… this is a totally gluten free recipe, made with Bob’s Red Mill 1-to-1 Baking Flour. I also tested it using All-Purpose flour, so you’ll get the same perfect results with either type of flour.
One other thing… this recipe calls for a ½ cup of brewed coffee, so I used the Single-Serve side of my Hamilton Beach 2-Way FlexBrew® Coffeemaker. When I was ready to serve the cake, I brewed a large pot of coffee on the Carafe Side. My pals at Hamilton Beach sent me the FlexBrew® Coffeemaker to try out… it’s great being able to make a big old pot of coffee OR a just a cup!
So here’s my recipe for the Best Gluten Free Coffee Cake Ever… made with coffee. Funny how things sometimes come full circle.
Best Gluten Free Coffee Cake Ever
prep: 20 minutes
cook: 45 minutes hour
½ cup packed brown sugar
½ cup brewed coffee, chilled
1 8-ounce container sour cream
½ teaspoon vanilla
2 cups gluten free flour
2 teaspoons ground cinnamon
1 teaspoon gluten free baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups sugar
8 tablespoons (1 stick) butter, softened and cut into 1-inch pieces
2 eggs, beaten
½ cup gluten free chocolate chips
let’s get to it…
Place the oven rack in the middle of the oven. Heat the oven to 350°F. Grease a 12-cup Bundt pan.
Combine the pecans and brown sugar together in a small bowl. Spoon half of the mixture into the greased pan; set aside remaining nut mixture.
Whisk the chilled coffee, sour cream and vanilla together in a small bowl; set aside.
Stir the flour, cinnamon, baking powder, baking soda and salt together in a medium bowl until blended; set aside.
Beat the sugar and the butter together with a mixer until light and fluffy. Add the beaten eggs. With mixture on medium-low, alternate adding the flour mixture and the sour cream mixture and mix until smooth. Mix in the chocolate chips.
Spoon half of the batter into the greased Bundt pan on top of the nut mixture you sprinkled in earlier. Sprinkle remaining nut mixture on top of the batter. Top with the remaining batter.
Bake for 45 to 50 minutes, or until a toothpick comes out clean. Cool the Best Gluten Free Coffee Cake Ever in the pan for 10 minutes and then loosen the sides with a knife. Invert it onto a wire rack and remove the pan. Cool cake completely before slicing into a little piece of heaven.