Is there anything better than warm Coffee Cake on a Sunday morning? It was one of the “comfort” foods I really missed when I was diagnosed with Celiac. A friend gave me a wonderful Gluten Free Coffee Cake recipe and it was like heaven in my mouth. I have learned to make some adjustments to make it better…Enjoy!
Preheat Oven to 375 degrees
Mix and set aside: 2/3 cup Tapioca, 2/3 cup Sorghum Flour, 1 /3 cup + 1 Tablespoon Hazel Nut Flour, 1/3 cup Chestnut Flour, 2 Tablespoon Arrowroot Flour (Starch), 1 Tablespoon Coconut Flour, 1/4 teaspoon Xanthan Gum, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda.
Crumble Topping: Combine with a Pastry Blender until crumbles form and set aside. 2 1/2 Tablespoons of Butter or Earth Balance Soy Free margarine, 1/4 cup brown sugar, 3 Tablespoons sugar, 3 Tablespoons Tapioca Flour, 2 Tablespoons Hazelnut Flour, 2 Tablespoons Sorghum Flour, 1 1/2 teaspoons cinnamon, and 1/4 cup chopped nuts (optional).
Cream together: 1 cup butter or Earth Balance, 1 1/2 cup sugar, remember you can’t over mix this step. Scrape the sides of the bowl frequently.
Add one at a time: 3 eggs don’t over mix this step.
Stir in: 1 1/2 teaspoon Vanilla, alternate-1 cup yogurt or So Delicious Unsweetened Plain Cultured Coconut Milk with flour mixture.
Spread half of batter on the bottom of a greased and floured 9×13″ pan. Sprinkle with Filling: 2 Tablespoons sugar, 1 teaspoon cinnamon. Spread the remainder of the batter on top of the cinnamon sugar and sprinkle on the Crumble Topping.
Bake for 50-60 minutes. Serve Warm!
Julie Bakes Gluten Free 