Gluten-Free Sour Cream Coffee Cake

Generously butter a standard size bundt pan and preheat the oven to 350 F.

For the filling: In a small bowl, mix the filling ingredients. Set this aside.

For the cake: In a medium bowl, mix the flour, xanthan gum, baking powder, baking soda, and salt and set aside.

In the bowl of a stand mixer (or other large mixing bowl), mix the butter with the granulated and brown sugar and beat until fluffy with the paddle attachment. Add the eggs one at a time, mixing well in between. Add the liqueur and vanilla extract and mix well.

Into the creamed mixture, alternate adding one third of the flour and one third of the sour cream, mixing well in between each addition until you have it all mixed in.

Pour the dry filling mixture into the bowl. Turn the mixer on very slowly and allow the paddle to go around 3 or 4 times. This should give you some streaks of filling in the batter. When you transfer the batter into the cake pan, the effect will continue.

Transfer batter to the bundt pan and distribute it evenly in the pan. Bake at 350 F for 40-45 minutes or until a cake tester comes out clean.

Recipe adapted from Martha Stewart Living magazine – Aunt Patty’s Coffee Cake.