Gluten-Free Sour Cream Coffee Cake

• 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

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

pecans, brown sugar, ground cinnamon, batter, butter, sugar, eggs, vanilla, baking mix, xanthan gum, baking powder, baking soda, salt, sour cream, confectioners

Taken from www.food.com/recipe/gluten-free-sour-cream-coffee-cake-423225 (may not work)