From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)Cardamom Coffee Cake, Gluten-Free
-adapted from the Moosewood Cookbook, by Mollie Katzen
Yield: one large Bundt cake
For the Nut Streusel
For the Cake
Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4. Grease and flour a 10 cup Bundt pan with the melted butter and tapioca flour.
In a small bowl, whisk together the brown sugar, cinnamon, and chopped pecans for the streusel mixture.
In a medium bowl, mix together the flour, baking powder, baking soda, cardamom, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium high until fluffy–about 1 minute. Scrape down the sides of the bowl. Add the brown sugar and beat on medium high until fluffy–about 1 minute. Add the vanilla extract and beat until combined. Add the eggs, one at at time and beating after each addition. Then beat on medium high for another minute until smooth.
Add the flour mixture and the sour cream in alternating batches, beginning and ending with the flour mixture. Beat until smooth. Remove the bowl from the mixer and using a large spoon, stir the mixture by hand a couple of times to make sure that all of the flour on the bottom of the bowl has been incorporated.
Spoon out about 1/3 of the batter into the bundt pan and smooth top. Spoon about 1/2 of the streusel mixture evenly over the top. Spoon out another 1/3 of the batter and smooth. Spoon out the remaining streusel evenly over the top. Then spoon out the remainder of the batter and smooth the top.
Bake at 350 degrees F for about 1 hour to 1 hour, 15 minutes–until a tester pushed all the way through the cake comes out clean.
Cool in pan on a wire rack for 10 minutes and then carefully turn out onto the wire rack to cool completely.
Store at room temperature covered in aluminum foil or plastic wrap for up to about 4 days.