|Gluten-free Coffee Cake|
Thank goodness my daughter has inherited my love of cooking and experimenting. As a special treat, she decided to give it a try and used the Gluten Free Pantry Yellow Cake Mix and came up with a wonderful coffee cake that was gluten-free, quick and easy...and totally delicious. I needed a lot of self control not to eat it all that night and actually saved some for the morning to go with my coffee. It has a lovely cinnamon/sugar crunchy mixture on top and in the middle, kind of like a layer cake. Give it a try and tweak it however you like. You can add nuts if you like (like we did a few years ago). We're not big nut fans over here so we don't put nuts in our cakes, usually. But if you like them, I'll bet a few walnuts or pecans would be great!
Julie's Awesome Coffee Cake
1 box Gluten Free Pantry Yellow Cake mix
4 medium eggs or 3 extra large eggs
1 Tbs vanilla
4 tsp cinnamon
1 tsp salt
1/4 cup brown sugar
2 Tbs sugar
1 stick butter + 4 Tbs butter
1. Preheat oven to 350.
2. In a large bowl, mix the box of cake mix (keeping out 2 Tbs) into a bowl with the eggs, vanilla, 2 tsp cinnamon, and 1 stick of butter, melted, and salt.
3. Mix until blended and set aside.
4. In a small bowl, add 2 tsp cinnamon, brown sugar, white sugar, 2 Tbs of the cake mix you saved and 4 Tbs of cold butter until crumbly.
5. Spray 2 9-inch layer pans.
6. Pour cake mix evenly into both pans and and top each with half of the cinnamon/sugar mixture.
7. Bake for about 20 minutes, checking to be sure that a toothpick comes out clean.
8. Let them cool for 15 minutes before removing from the pan. Then stack them to make a layer cake, or just serve one and freeze the other, which is my plan for the next one. I wish there were more, but it's all gone.