Tina's Gluten Free Whiskey Cake
A heavy sour cream coffee cake (Gluten Free) with the added flavor of Whiskey.
A heavy sour cream coffee cake (Gluten Free) with the added flavor of Whiskey.
- 1/2 cup butter
- 1 cup granulated sugar
- 3 cups gluten free flour (pamela's)
- 1 pound butter
- 3 cups granulated sugar
- 6 tablespoons whiskey
- 8 egg yolks (plus 1 egg)
- 2 or 4 teaspoons vanilla may substitute 2 tsp of almond extract for 2 tsp of vanilla
- 1 cup sour cream (milk)
- 8 egg whites stiffly beaten
- 1 cup toffee chips may use additional
- 1 1/2 cups pecans (optional chopped
- 1/4 cup water
- 1/2 cup whiskey
- Carbohydrate 52.3188909638804 g
- Cholesterol 90.7630372381834 mg
- Fat 33.3610888390189 g
- Fiber 0 g
- Protein 2.24956782163933 g
- Saturated Fat 21.0856005434931 g
- Serving Size 1 1 Serving (125g)
- Sodium 250.713003252494 mg
- Sugar 52.3188909638804 g
- Trans Fat 2.32037904855072 g
- Calories 535 calories
Step-by-step
- Preheat oven to 325 degrees F. Grease and Flour 2 loaf pans.
- Cream Butter, Sugar, Whiskey, Egg Yolks (plus 1 egg), Sour Cream and Vanilla (Almond Extract) together. Mix in Gluten Free flour a little at a time and beat well. (Gluten Free flour needs additional beating time, so the longer the better). Add a little milk if mixture is too thick. Fold in stiffly beaten Egg Whites and (optional) Pecans.
- Alternate layers of cake batter and Toffee Chips in loaf pans. Sprinkle Toffee Chips and (optional) Pecans on top.
- Bake in the preheated oven for 1 hour (may need additional time) until toothpick inserted in cake comes out clean. Remove cake from oven and allow to cool. Run a knife around edges of pan to loosen cake. Poke holes all over the top of the cake with a toothpick.
- To make the glaze, melt butter in a saucepan over low heat, then pour in 1/4 water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes. Remove from heat and stir in the whiskey. Let the mixture cool about 5 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.
A dense crumb saturated with a warm sugar-butter-whiskey reduction yields a heavy, moist loaf with distinct notes of fermented grain and soured dairy. Standard coffee cakes often rely on gluten networks for structural lift. This recipe uses whipped egg whites folded into a batter enriched with one cup of sour cream to trap air and prevent a dense, rubbery texture. Gluten-free flour blends absorb liquids more slowly than standard wheat flour. Beat the batter thoroughly during the flour addition stage to hydrate the starches completely before folding in the whites.
Pairing a high-fat dessert containing 33 grams of fat per serving requires structural acidity or astringency to cut through the richness. Brew a pot of freshly extracted black tea, such as an Assam or Ceylon, served unsweetened. Tannins in the tea bind to saliva proteins, clearing the palate between bites of toffee and heavy cream. Alternatively, pour a dry sparkling cider with crisp malic acid. Store the finished cake covered at room temperature for up to three days, or refrigerate it for up to one week in an airtight container to maintain moisture levels.
