Gluten-free coffee cake
Great for brunch!
Servings 12 servings
Calories 369kcal
Ingredients
- 2 cups gluten-free flour mix
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2/3 cup butter
- 1 1/2 cups sugar organic
- 2 eggs
- 1 cup buttermilk or full fat sour cream
Topping
- 1/2 cup evaporated cane juice crystals
- 1 tsp cinnamon
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9X13 pan.
- Combine the ingredients for toppings and set aside.
- Mix together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- In a separate large bowl cream butter and sugar together until fluffy, then add eggs until combined.
- Add dry ingredients to butter mixture alternately with buttermilk, beating well after each addition.
- Spread batter into pan and sprinkle topping mixture on.
- Refrigerate 8 hours or overnight.
- Bake at 350 for 50-60 minutes, serve warm.
Notes
You can also bake this immediately instead of refrigerating.