September 07, 2021 at 8:08pm | Kim Sitton

Preheat oven to 350 degrees.

Lightly butter or grease a 9x9x2 inch baking pan.

In a small bowl, mix together the ingredients for the cinnamon sugar topping and set aside.

In a medium bowl, whisk together the gluten-free flour, baking powder, salt, nutmeg, cinnamon, and allspice.

In another small bowl, mix together the sour cream and baking soda.

In a stand mixer or large bowl cream the butter and brown and granulated sugar for 5 minutes. Add the vanilla and eggs and mix until mixed thoroughly. Scrape down the sides of the bowl and mix again.

With the mixer on low speed, add ⅓ of the dry ingredients and mix to combine. Add ½ the sour cream and mix, followed by another ⅓ of the dry ingredients. Repeat with the remaining sour cream and dry ingredients, mixing after each addition.

Spoon half of the batter into the prepared pan. Sprinkle ⅓ of the cinnamon sugar nut mix over the batter. Spoon the remaining batter over the nut mix and again sprinkle the remaining nut mix on the top.

Bake for 35 to 40 minutes until a wooden toothpick inserted into the center of the cake comes out clean. Let cool for 20-30 minutes before slicing.



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