This super easy and delicious gluten-free coffee cake takes about 10 minutes to create, 30 minutes to bake, and serves three teenage boys… or probably six to eight ‘regular’ people.
Cake Ingredients:
- 4 T melted butter
- 3 eggs
- 3/4 C white sugar
- 3/4 C white rice flour
- 3/4 C tapioca flour
- 1/2 C potato starch
- 1/2 C cornstarch
- 3 t baking powder
- 1/2 t xanthan gum
- 5/8 C milk
Swirl and Topping Ingredients:
- 4 T melted butter
- 3/4 C chopped nuts (walnuts or pecans)
- 1/3 C brown sugar
- 3 T cornstarch
- 1 t cinnamon
Preheat oven to 350 degrees.
Cake batter: Mix melted butter, eggs, and sugar until smooth. Add all dry ingredients at once and then mix on medium until combined. Finally, add milk and mix. Pour into greased 11 x 13 glass baking dish.
Swirl and topping: Mix your second 4 T of melted butter, brown sugar, cinnamon, nuts, and cornstarch until combined. Using a spoon, drop 4 equal ‘globs’ of about half of this mixture evenly across the cake batter. Use a fork or knife to swirl the globs through batter. Scatter the rest of the mix in ½ teaspoon amounts over the top of the cake.
Bake at 350 degrees for 26 – 28 min or until edges start to brown and toothpick in center comes out clean.
Enjoy!
