A delicious and gluten-free summer nectarines coffee cake made with a blend of gluten free flour, almond flour, and brown sugar, topped with a crunchy walnut crumble.
1: Preheat oven to 375°. Coat round cake pan with nonstick spray.
2: In a medium bowl, whisk dry ingredients.
3: Using an electric mixer on medium speed, whip butter.
4: Add sugar while mixing until light and fluffy, about 2 minutes.
5: Add eggs one at a time, mixing well after each addition. Add rum and beat until mixture is light and fluffy, about 3 minutes.
6: Reduce speed to low and slowly add sour cream in ⅓ cup additions, alternating with dry ingredients just until incorporated. Scrape bowl as needed.
7: Do not overmix. Spoon half of the batter into pan. Fill with half of the crumble for a middle layer. Top with remaining batter and the rest of the crumble.
8: Bake cake for 10 minutes. Quickly lay out nectarine slices beautifully on top and return to oven.
9: Continue to bake for another 40-60 minutes until top is golden brown and a tester comes out clean.
10: Enjoy warm!
