Lazy Gluten Free: Gluten Free Yum Yum Coffee Cake

Gluten Free Yum Yum Coffee Cake

Fall is my favorite season. I love the crisp cool air, the smell of wood stoves burning, warm sweaters and scarves, baking, and the list goes on. Steven, Melanie, a good friend, and myself brought in the season this year by visiting ArtPrize in downtown Grand Rapids, and then adjourning home to bake my Mom's Yum Yum Coffee Cake. To really epitomize the season, we enjoyed our coffee cake with apple cider and vanilla ice cream.

This recipe comes together quite easily and turns out oh-so-moist and delicious. A good friend of ours had never baked a cake before, so to fix that, my sister picked this recipe, I provided the ingredients, and all of us baked it together. The cake turned out absolutely perfect and our friend said that this was probably the best first cake baking experience ever. The night was a total success.

Gluten Free Yum Yum Coffee Cake

You will need (Cake):
2 sticks butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups King Arthur Gluten Free Multi-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (this is the secret ingredient)

You will need (Topping):
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup chopped nuts (if desired)

Heat the oven to 325°F. Spray a 9x13 inch pan with Pam.

In a mixer, cream the butter and sugar. Add the eggs and vanilla; mix until blended. Sift all of the remaining dry ingredients and add to the creamed mixture, alternating with the sour cream.

Mix the ingredients for the topping. Spread half of the batter in the greased pan and sprinkle with half of the topping. Spread the remaining half of the batter over the first layer (the batter is quite sticky so greased food service gloves work quite nicely for this). Sprinkle the remaining topping on the second layer.

Bake for 35 to 40 minutes or until a toothpick inserted into the center looks clean. Remember, gluten free baked goods get done a little sooner than their gluten-containing counterparts. I started checking this cake at 30 minutes and pulled it at 35 minutes.

Happy Fall! 

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