Gluten free brown sugar coffee cake

It's recipe time again! If I were a good blogger, I'd also have photos. But I'm not. So it goes.


Gluten-free brown sugar coffee cake

1 1/2 cups Brown Rice Flour (or 3/4 cups brown rice flour, 3/4 cups millet flour)
1 cup tapioca starch
1/2 cup sweet rice flour
1/2 tsp xanthan gum
1 1/2 tsp baking soda
2 tsp baking powder
1/2 heaping tsp salt

Sift the above ingredients

3/4 cup butter
1 cup sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 cups sour cream

Cream the butter and sugar. Add the eggs one at a time, followed by the vanilla extract. Add the sifted dry ingredients into the wet ingredients in thirds, alternating with the sour cream.

Topping:
1/2 cup brown sugar
1/3 cup sugar
1 1/2 tsp cinnamon

Put 1/2 of the batter into a greased 13x9 inch pan. cover with 1/2 the topping. Gently spread the remaining batter over these two layers, cover with remaining topping. Bake in a 350 degree oven for 40 minutes, until a cake tester inserted into the center comes out clean.
NOTE: Updated 05.4.09 to adjust xanthan gum level

4 comments:

Bryony Ramsden Sunday, February 22, 2009 3:34:00 am  

Mmmmmmmmmmmyummmmmm. But have I gone blind? I can't see any coffee?

particleman Saturday, March 07, 2009 10:08:00 am  

does this recipe include delivery of the coffee cake to my door?

Jennigma Saturday, March 14, 2009 3:32:00 pm  

Om nom nom! I know what's for brekkie tomorrow!

Anonymous Wednesday, April 15, 2009 5:45:00 pm  

Bryony, coffee cake doesn't usually have coffee added to the recipe. It's a cake you eat with your coffee. I've always had the impression that it's a simple but delicious cake that doesn't need icing. It's something old women always serve when they're playing Bridge.

About this blog

erratically updated for food, yarn, or other nonspecified reasons