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Recipe Categories: Celiac_Mom's HOME PAGEBREAKFAST MEATS POULTRY RICE

Coffee Cake




Source of Recipe


The Gluten-Free Kitchen


Recipe Introduction


This was very popular around here. We made it yesterday and when I suggested to my oldest son that we were going to bake again today he immediately asked if we were going to make this.


List of Ingredients




Topping
1/2 tsp. Cinnamon
4 TBSP. Sugar
2 TBSP. Butter, Softened

Ingredients

Dry
1/4 C. Sugar
1/2 C. Potato Starch
3/4 C. Cornstarch
1/4 tsp. Baking Soda
1 1/2 tsp. Xanthan Gum
1 TBSP Baking Powder
1/2 tsp. salt

Wet
1 Egg
1/4 C. Oil
2/3 C. Milk
1 tsp. Vanilla (Gluten-Free)

Other
2 TBSP. Shortening

Recipe



Preheat oven to 350.

Grease an 8X8 baking pan.

Combine topping ingredients and set aside.

Combine dry ingredients in one bowl and wet ingredients in another. Put the dry ingredients into the wet bowl and add the shortening. Use a hand mixer to combine and remove all lumps from the batter.

Pour into baking pan. "Sprinkle" topping over top of cake batter. (Note: Depending on many factors, you may not be able to actually "sprinkle." I just spread it on top like icing because ours couldn't get dry enough.) Holding a knife point-down, make circular motions through the cake.

Bake for approximately 40 minutes, until toothpick inserted in middle tests clean. Wait about 10 minutes and cut and serve.

Middle piece goes to the child with the biggest sweet tooth. ;-)