Couldn't Be Easier Coffee Cake (Gluten-Free)
Courtesy of Gluten Intolerance Group 20 Min. Cook TimeIngredients |
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1 c. butter |
1 c. sugar |
4 eggs |
1 c. gluten-free all-purpose flour ** |
1 tsp. baking powder |
3 tsp. instant coffee |
1 Tbsp. hot water |
1 c. cream cheese |
|
** Brown Rice Flour Blend |
1 1/3 c. brown rice flour |
7 Tbsp. potato starch |
3 1/2 Tbsp. tapioca flour |
|
** For 1 1/2 cup gluten-free flour blend: |
1/2 c. rice flour |
1/2 c. cornstarch |
1/2 c. tapioca starch/flour |
1 Tbsp. potato flour |
Directions:
1. Cream the butter and sugar together until light and fluffy.
2. Beat in the eggs one at a time followed by the baking powder and gluten-free all-purpose flour.
3. Dissolve the coffee in the water and add to the mixture.
4. Divide between 2 oiled and lined 8 inch round cake tins/pans.
5. Bake in an oven preheated to 375°F for 20 minutes. Cool on wire rack then sandwich together with cream cheese.
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance