Coffee Cake: (n) A cake or sweet bread usually served with coffee.
I am a believer.
As of today I officially believe, beyond a shadow of a doubt, that it is possible to bake gluten free goodies that taste every bit as good as the original version.
A few days ago we baked sugar cutout cookies. I couldn’t have one.
Last night the hubby requested wild berry muffins. I couldn’t have one.
If you know me at all, you know that I adore baked goods.
Today, I said, “Enough.” And I baked something I could eat.
This coffeecake was warm, cinnamon-y, cakey bliss. I had two pieces. My taste buds and my belly are so very smiley.
GLUTEN FREE CINNAMON STREUSEL COFFEE CAKE
1/3 c gluten free baking mix (I used Bisquick)
1/2 c packed brown sugar
3/4 tsp ground cinnamon
1/4 c cold butter
1-3/4 c gluten free baking mix
3 Tbs sucanat or granulated sugar
2/3 c milk or water
1-1/2 tsp gluten free vanilla
Heat oven to 350 degrees.
Spray 9-inch round or square pan with nonstick spray.
In small bowl, mix baking mix, brown sugar and cinnamon. Using pastry blender or fork, cut in butter until mixture is crumbly; set aside.
In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.
Bake 25-30 minutes or until golden brown.
Nutrition Information Per Serving:
Calories 380; Total Fat 11g (Saturated Fat 6g); Sodium 570mg; Total Carbohydrate 62g; Protein 6g
Have a sweet day and thank you from the bottom of my heart for reading!