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Cinnamon Pecan Coffee Cake

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Ingredients
  

  • ½ cup organic unsalted butter, at room temperature
  • 1 cup organic granulated sugar
  • 2 large eggs
  • 1 cup organic whole milk sourcream
  • 1 teaspoon vanilla extract
  • 2 cups gluten free flour blend (I prefer King Arthurs Measure for Measure)
  • 1 teaspoon baking powder (Rumsford’s, of course)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Topping

    ½ cup organic brown sugar

    ½ cup chopped pecans (can substitute walnuts if you prefer)

    1 teaspoon ground cinnamon

    4-5 grates of nutmeg

Instructions
 

  • Preheat oven to 350°F
  • Grease and flour 9-in baking pan
  • In a large bowl or mixer cream together butter and sugar until light and fluffy (3-4 minutes)
  • Beat in eggs one a time, combining well between additions
  • Add sour cream and vanilla extract until well combined
  • In a separate bowl whisk flour, baking powder, baking soda, and salt together
  • Add dry ingredients to wet ingredients slowly, stirring until combined but not overmixed
  • Make the topping by combining brown sugar, pecans, cinnamon, and nutmeg until crumbly in texture
  • Assemble the coffee cake by pouring half of the batter into the pan, top with half the topping mix and repeat with the remaining ingredients
  • Bake 40-45 minutes or until a cake pick comes out clean when inserted into the cake
  • Let cool for at least 15 minutes before serving. Enjoy!