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Gluten Free Coffee Cake
2 Cups Tom Sawyer GF/ Betty Crocker Gluten Free blend (See GF Flour Blends)
1 Teaspoon Gluten Free Double Action Baking Powder ( or 2 Teaspoons regular)
1/4 Teaspoon Salt
3/4 Cup packed additive free Light Brown Sugar
3/4 Cup pure White Granulated Sugar
2 Sticks unsalted Butter softened
2 Large Eggs beaten
1/3 Cup Sweet Real Butter Milk
1/2 Tablespoon Pure Vanilla
In medium mixing bowl whisk together flour, baking powder, salt and sugar. Add butter, eggs, butter milk, and vanilla. Mix together on medium, then high speed just until all ingredients are blended well. Don’t over mix. Let set for 15 minutes or so, until you get filling and topping prepared.
Preheat oven to 325* F.
Filling / Topping
2 Cups Tom Sawyer GF/ Betty Crocker Gluten Free Flour Blend
2 Cups packed Additive free Light Brown Sugar
2 Teaspoons additive free Cinnamon
1 Stick Butter Softened
1/2 Cup Brewed Coffee ( this is not instant, this is the liquid coffee ready to drink)
2 Cups Chopped Pecans
In mixing bowl whisk together flour, sugar and cinnamon. Add butter, coffee and pecans. Folding together until well blended.
When you are ready to bake, pour a little more than half the cake batter into a greased and floured (with GF flour or additive free powdered sugar) 9×13 inch baking pan. Then gently spoon half of the filling mixture evenly over top of the batter. Do not try to spread, it will push down into the batter. The filling tends to sink any way, and you don’t want it on the bottom. Finish pouring the rest of the cake batter over the filling. Bake for 50 to 55 minutes, or until cake is set in the center. Remove cake from oven and raise the temperature of the oven to 375. Spoon the rest of the Filling/Topping evenly over the cake, and return to oven for 8 to 10 minutes or until topping is melted. Remove cake from oven and let cool completely before cutting. The filling will run if it is still warm. You might want to cut into smaller pieces, this is a very rich cake! Enjoy with your favorite cup of coffee!