A moist, tender, streusel-topped coffee cake totally free of gluten!
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- Preheat oven to 350°F.
- Spray pan liberally with nonstick cooking spray. Set aside.
- Place butter, sugar, and vanilla into mixing bowl. Use mixer to cream ingredients together on medium-high speed until smooth, 1-2 minutes. Add eggs, sour cream, and buttermilk, and continue beating until mixture is light and fluffy, about 1 minute.