Sour Cream Coffee Cake Recipe

Ingredients

• 1 cup coconut flour, or 4 cups blanched almond flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• ¾ cup (1½ sticks) unsalted butter or coconut oil, softened
• 1½ cups Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1½ teaspoons vanilla extract
• 8 large eggs (4 eggs if using almond flour)
• 1½ cups sour cream

• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 6 tablespoons (¾ stick) melted unsalted butter or coconut oil
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract

• ¾ cup (1½ sticks) unsalted butter or coconut oil
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

1. Preheat the oven to 350°F. Grease a 9-cup Bundt pan.
2. To make the cake batter, stir together the coconut flour, cinnamon, baking powder, and salt in a medium-sized bowl; set aside. In a large bowl, using a hand mixer, beat the softened butter, sweetener, and vanilla until light and fluffy. Add the eggs one at a time, beating for at least 1 minute after each addition. Beat in the flour mixture alternately with the sour cream. Pour half of the batter into the prepared pan.
3. To make the cinnamon filling, place the sweetener, melted butter, cinnamon, and vanilla in a small bowl and stir well to combine. Pour the filling evenly over the batter in the pan, using a knife to swirl it into the batter. Pour the rest of the batter into the pan.
4. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
5. Meanwhile, make the browned butter glaze: Place the butter in a saucepan over medium-high heat and cook, whisking constantly, until brown (but not black!) flecks appear. Keep heating and whisking; the butter will froth up and then settle down. Remove the pan from the heat. (If using coconut oil, simply heat the oil in the pan until melted.) Add the sweetener and whisk until smooth. Set in the refrigerator to cool for 5 to 8 minutes.
6. Once the browned butter glaze has cooled and thickened a bit, pour it over the cooled cake and place the cake in the refrigerator to set the glaze, about 8 minutes.
7. Meanwhile, make the cream cheese glaze: Using the hand mixer, beat the softened cream cheese, cashew milk, and sweetener in a medium-sized bowl. Add the vanilla and stir well; taste and add more sweetener, if desired.
8. Remove the cake from the fridge. Drizzle the cream cheese glaze over the cake and garnish with chopped nuts, if desired. Store extras in an airtight container in the refrigerator for up to 3 days.