When I was first diagnosed with celiac, it was late October a few years back, and one of the first things that crossed my mind was my families tradition of Christmas morning Irish Sour Cream Coffee Cake. Well NO PROB here! It took a few tries, but now I make a gluten free version with great texture, taste and consistency… Such that you can serve this to anyone and they will not know its gluten free! Plus, you can change around the toppings depending on who you are cooking for! Another favorite of mine is pumpkin coffee cake. Today I’m making pumpkin loaf modified from the Pamela’s pancake mix recipe www.pamelasproducts.com . Pumpkin bread is great, because it’s delicious and its a great way to get some extra vitamins and nutrition into your body and those of you kids.
well worn recipe card!
Gluten free Irish Sour Cream Coffee Cake
Cream 1/2 c butter
1 cup sugar
Add and mix well 2 eggs
1 t vanilla
2 T Apple cider vinegar
1c sour cream
Mix dry ingredients together and then add to wet
2 cups Pamela’s pancake mix/ gluten free flour
1/2 t salt
1t baking powder
Topping: traditionally cinnamon, sugar & nuts…today I added semi sweet chocolate chips too!
Place half the batter in round pan, top with half the topping, repeat with second layer
Bake at 350 for 45 mins. Enjoy!
place in batter, top with toppings, repeat
yes! looking good!
anybody want a piece of that?
Next up…
Pumpkin Loaf
Mix 4 T melted butter
2 eggs
2 T Apple cider vinegar
1/2 c sugar
1t vanilla extract
1 can pumpkin purée/pack
Add dry ingredients mixed together
1 3/4 c Pamela’s pancake mix/ gluten free flour
1 t baking powder
Dash salt
1 t each cinnamon, ginger and 1/2 t nutmeg
Top with raw sugar and walnut or pecans to taste. Bake at 350 for 50 mins
place all batter in greased pan
your family is going to love it! and youre going to love all the vitamins from pumpkin
put out your Sunday Best
make it a great day! ❤️
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