Sour Cream Coffee Cake

Coffee cake has always been a favorite in my family, as well as crumb cake. It is tradition, that we serve it while opening presents on Christmas morning... before we make our big breakfast. Between my sibling's families there are 5 kiddos (soon to be 6) that demand we get down to business, ie. opening gifts, before we cook breakfast (who can blame them!! ). I am always looking for great coffee cake recipes... (often times we are lazy and buy Entenmann's .. which by the way is damn good!)

This is a classic recipe using sour cream & it is from a dear family friend... Last night I was feeling up for a challenge and decided to see if I could succeed making it gluten free. It turned out wonderfully! I was very pleased... you never would have known it was GF (which is not always easy to achieve). I am posting the original recipe, with my gluten free adjustments next to it. *if you use Pamelas GF baking mix.. please remember that you must adjust the baking powder & baking soda measurements. The leavening in Pamela's is equivalent to 1 tsp baking powder & 1/4 tsp baking soda per cup.

Cake
1/2 c butter
3/4 c sugar
2 eggs or 1/2 c egg substitute
1 cup light sour cream
1 1/2c flour (I used Pamela's Gluten Free Baking mix)
1 1/2 tsp baking powder (do not add)
1 tsp baking soda (5/8 tsp)
1 tsp vanilla

Filling/Topping

1/2 c Brown Sugar
1 tsp cinnamon
1/2 c chopped nuts (I used pecans)

Preheat oven to 350 degrees. Grease baking dish (or tube pan)... I used a 9'"x 13". In a large bowl, cream butter & sugar. Beat in egg substitute. Add sour cream & mix well. Combine the flour, baking powder & baking soda. Add flour mixture to egg mixture, mixing well. Add vanilla. To prepare the topping, combine the brown sugar, cinnamon and nuts. Place half of the batter in baking dish & sprinkle with half the topping. Repeat. Cut through the batter several times with knife. Bake 45-50 minutes. Makes 12 servings.