Gluten-Free Sour Cream Coffee Cake - cooking recipe

Ingredients

2/3 cup chopped pecans
2 1/2 tablespoons brown sugar
2 teaspoons ground cinnamon
Batter
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups gluten-free baking mix (I use Bob's Red Mill)
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
confectioners' sugar, for dusting

Preparation

In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
Pour half of the batter into a greased and floured 10\" bunt pan.
Sprinkle with half of the pecan mixture.
Gently top with remaining batter and pecan mixture.
Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Cool completely then dust with confectioner's sugar.