This was my favorite comfort food as a kid. I loved when my mom made this for special occasions. It is what I would crave when I was feeling homesick or sad. It is such an easy recipe that you can make the dry ingredients ahead of time and add the liquid in the morning for a quick easy coffee cake treat. The original recipe cooked in about 35-40 minutes. The gluten free version will take 50-55 minutes.
Preheat oven to 350 degrees
Measure: 2 cups of sugar (fine white), 2 cups of Julie’s GF Cake Flour (see the flour page), 1 Tablespoon Cinnamon. Stir to mix well.
Add and Blend with a pastry blender or fork: 1 cup Spectrum non-hydrogenated shortening. Blend until mixture creates small crumbles. Reserve 2 cups of crumbs for topping.
Stir in: 3 teaspoons of baking powder (2 1/4 for High Altitude), dash of ginger (as a dough conditioner), and 1 1/2 cups of Julie’s GF Cake Flour.
Mix then stir in to flour mixture: 2 eggs and 2 cups of milk or milk substitute.
Pour: Into 13 x 9 inch pan that has been lined or greased. Top with the reserved crumbs.
Bake at 350 for 50-55 minutes.
Julie Bakes Gluten Free 