Tuesday, December 28, 2010

Gluten Free Coffee Cake

Perfect Brunch for the start of a snow storm
This weekend I started craving Cinnamon Rolls, but couldn't get up the motivation to make them, that whole proofing/rising process didn't sound fun while I'm suffering from some kind of cold or sinus infection.  So I considered how to get my sugary cinnamon fill without waiting hours on end, COFFEE CAKE!  We were having friends over for brunch and I love providing warm baked goods to indulge in, since Sheri was bringing everything else.  I quickly searched the web for a recipe, since the few I found in books around the house involved yeast, I was trying to avoid the rising process, not just find a new form of it.  I found one on the celiac.com page that was exactly what I wanted, yellow cake with a crumb topping, and super easy to make!  The Coffee Cake called for GF All Purpose flour, which I don't keep on hand.  You may have noticed I have a few flours I prefer, and use repeatedly, so after some quick math I came up with my own rendition.  Leaving the nuts out of the topping of course since we are now working toward a nut free home.

It came out perfect, first the entire house smelled of delicious warm cinnamon, and tricked our friends into thinking there might have been cinnamon rolls in the oven.  They told us they were not disappointed though, the cake was delicate, and fluffy, while the topping was sweet and crunchy, in perfect contrast.  Exactly what I had wanted from a coffee cake.  It was so good the 9x9 inch pan was nearly empty when brunch was over, and the tiny piece that was left, was my late lunch later.

Coffee Cake

Cake Recipe

1/4   Cup Soy Flour
1/4   Cup Brown Rice Flour
1/2   Cup Tapioca Starch
1/2   Cup Sweet Rice Flour
1 1/2 tsp Xanthan Gum
3/4   Cup Sugar
  2    tsp Baking Powder
1/2   tsp Salt

1/4   Cup Canola Oil
  1    Egg (Beaten)
1/2   Cup Milk

Spicy Topping

1/2   Cup Brown Sugar
  2    Tbs Tapioca Starch
  2    tsp Cinnamon
  2    Tbs Butter (melted)

Preheat oven to 375 degrees (F), and grease a 9x9x2 inch baking pan.

Sift together dry ingredients for cake in a large mixing bowl and set aside.  Combine wet cake ingredients in a separate small bowl, and add to dry cake ingredients.  Mix together until smooth, pour into prepared pan.

In a small bowl stir together spicy topping ingredients, and sprinkle over top of cake.

Bake at 375 degrees (F) for 25 min.