LET’S GET COOKING:

Sour Cream Coffee Cake

  • Level: Moderate
  • Prep: 30m
  • Cook: 50m
  • Yield: 12 Servings

What You'll Need:

  • ½ cup butter softened
  • 1 tsp vanilla extract
  • ¾ cup white sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 cups Artisan All-Purpose Baking Flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Ok, Let's whip it up:

01

Preheat oven to 350. F

02

Stir dry ingredients together in a bowl and set aside.

03

Cream butter and vanilla in the mixer with paddle attachment

04

Stir sugar into butter mixture

05

Mix both eggs into the bowl and mix for 2 minutes until smooth. Then, scape down bowl.

06

Add half the sour cream and mix

07

Add half the dry ingredients and mix batter until smooth

08

Add remaining sour cream and mix

09

Add the last dry ingredients, mixing till you have a smooth thick batter

Brown Butter Crackle Topping

What You'll Need:

  • ⅓ cup light brown sugar
  • 1 tsp cinnamon
  • 1 tbsp Artisan All-Purpose Baking Flour
  • 2 tbsp brown butter

Ok, Let's whip it up:

01

Put half the batter in a 9 x 9 inch square greased cake pan

02

Sprinkle on a small amount of the mixed topping

03

Put the remaining batter in the pan and smooth. To smooth the top, I wet my hands and pat the top down with wet hands

04

Sprinkle remaining topping

05

Bake for 40 – 50 minutes

06

Test with a toothpick. If the tooth pick comes out clean, then the cake is done.

07

Remove from the oven and try to resist until it has cooled!

A Legend in
the Baking

Born from visionary international chefs, Jen Peters and Hamid Salimian, our recipes were created with one goal in mind – Healthy, gluten-free baking that tastes just like the real thing. No more compromise on taste or texture. To us, food is life, and taste is everything.

It started with the devastating discovery that Jen was gluten intolerant. How could we possibly continue to make our beloved pasta, bread, and pastries without wheat? The most standard of kitchen staples.

So, we got to work. We began to research how to create a gluten-free, hassle-free all-purpose baking blend that would allow Jen to enjoy life without giving up her favourite foods or settling for low-quality alternatives. And after years of experimenting, we finally perfected our recipe in our 1:1 All-Purpose Flour.

Over the next 8 years we expanded on that breakthrough blend with a variety of dry and baked goods under Jen’s own NextJen brand. Pizza shells, fried chicken mix, pancakes, waffles and so much more.

It wasn’t long before chefs from commercial kitchens and restaurants throughout North America began clamouring to deliver our take on what gluten-free could be in their own dishes. We knew we were on to something big, something that needed to be shared with the world.

Enter Matthew Clayton, our visionary CEO. A disruptive entrepreneur and health food nut who was so blown away by our product he dropped everything and jumped on board – helping us raise the capital needed to forge ahead with our fresh, new The Good Flour Co. brand (and this snappy little website you’re currently on ;))

Now we bring our amazing creations to you, the everyday chefs, hero Mom’s, foodies, and well, just about anyone who wants to drop the wheat and live a healthier lifestyle. It’s time to feel good about gluten-free baking again. Try us out, you won’t regret it!

“Finally, a gluten-free superfood blend that will redefine the way we cook and eat”.

Chef Hamid Salimian Chef Jen Peters CEO Matthew Clayton
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