Pumpkin Pie Sour Cream Coffee Cake

I'm pretty excited to have found Abby Dodge's #baketogether.  And especially so since the Rock-tober recipe that she presented is right up my alley.  Go take a peek at her website for her Classic Spiced Sour Cream Coffee Cake.  Now, part of the fun of #baketogether is putting your own spin on the recipe.  This is great for me, because I have to convert the recipes to a gluten-free version anyway.  The original recipe is on Abby's site, and here are my modifications:

For the streusel, I used 1/2 c. of white rice flour and 1/4 c. of sweet rice flour to replace the AP flour.  My streusel was a little dry, and I think if I were to do it again, I'd increase the melted butter by another tablespoon.  Other than that, I used Abby's directions.

To make the cake gluten free, I replaced the AP flour with the following mixture:

1/2 c. amaranth flour
1/2 c. sweet rice flour
1/4 c. tapioca starch
1/4 c. potato starch
3/4 c. white rice flour
1 tsp.  xanthan gum

What?  You think a 4 ounce package of cinnamon is excessive?  Ha.  That'll last me 6 months.  Tops.

I also increased the baking soda to 1-1/2 tsp, as gluten free baked goods sometimes need a bit of extra oomph.

Then I got creative.

I replaced the sour cream with a 6 oz. container of vanilla Greek yogurt and 1/2 c. of canned pumpkin.   I beat the pumpkin into the butter/sugar/egg mixture, and folded in the yogurt as instructed for the sour cream.  I also increased the vanilla extract to 1 tablespoon - in part because I was using a homemade vanilla extract and it's a little young, and in part because I wanted to embrace the whole "pumpkin pie" vibe.

Tada!!

You can see a bit of what I mean about the streusel being slightly dry.  I also pulled it out just a smidgen too early, as it was just a little underdone in the middle.  But still tasty, on a warm fall afternoon:

Both of my children devoured their pieces, and even my husband remarked that it didn't TASTE gluten free.  I'd call that a Score! all the way around.  Thanks, Abby!!