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Almond Butterfly’s Sour Cream Coffee Cake


for the cake batter:

dry ingredients:

1 cup white rice flour

¼ cup bobs red mill 1 to 1 flour

½ cup almond flour

¼ cup coconut flour

1 ¼ tsp baking powder

½ tsp salt


wet ingredients:

½ cup earth balance vegan butter (or room temperature salted butter)

1 cup white sugar

2 large eggs

1 ½ tsp vanilla extract

1 cup full fat sour cream

2 apples (peeled and cut into ½ inch chunks)


for the streusel topping:

1 ½ cup white rice flour

¼ cup bobs red mill 1 to 1 flour

1 ½ cup packed brown sugar

½ tsp salt

1 cup earth balance vegan butter (or room temperature salted butter)


  1. Preheat oven to 350 F.
  2. In a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy. Add eggs, and mix again. Then add sour cream, and vanilla and mix.
  3. Sift all dry ingredients together, and then add 1/3 of the dry ingredients at a time to the wet ingredients with the mixer on low speed. Once all ingredients are mixed, scrape the paddle and sides of the bowl to make sure everything is incorporated. Finally, fold in peeled and chopped apples.
  4. Next, make the streusel topping by working the butter into the dry streusel ingredients with your hands until you achieve a crumble-like topping.
  5. Grease bundt cake pan with butter and then dust with 1 to 1 flour. Tap out excess flour.
  6. Pour half of the batter into the pan. Add a layer of crumble topping on top of the first layer of the cake. Add remaining cake batter, then top with remaining crumble topping.
  7. Bake in the oven for roughly 55 minutes, until it bounces back when pressed in the middle, and it is firm to the touch.
  8. Allow to cool completely before removing from the pan.

This recipe can be made into a loaf or muffins as well.

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