This is a no or low gluten recipe I found on the Internet to accommodate Janet's diet. I modified the recipe a bit. But this coffee cake lacks the crumb topping I am used to seeing with coffee cake. Instead, the topping ingredients are swirled into the raw batter. I will report back with results when I try it.
1 cup of softened butter
1/2 cup of cut walnuts
2 3/4 cups of sugar
2 tbsp. of ground cinnamon
2 tsp. of vanilla extract
2 cups of sour cream
1 tsp. of salt
1 tsp. of baking soda
3 cups of no or low gluten flour
Set the oven temperature at 350ºF.
Use an electric mixer and mix the 2 cups of sugar and softened butter until the mixture is light and fluffy.
Add the eggs and then the vanilla and continue mixing.
Mix the salt, baking soda and flour in a separate bowl.
Add about 1/3 of the dry mixture and 1/3 of the sour cream to the electric mixer bowl and mix briefly.
Repeat that process with the remaining dry mixture and sour cream, mixing only until the batter is smooth.
Spoon 1/3 of the batter into a greased ten inch tube pan.
Mix the remaining ¾ cup of sugar, the nuts and the cinnamon in a small bowl.
Spread 1/3 of the dry mixture throughout the batter in the tube pan.
Replicate the layer 2 more times.
Bake for 60 to 65 minutes until a toothpick inserted close to the center comes out clean.
Cool the coffeecake for 15 minutes, then take it out of the tube pan and let it cool on a wire rack.