Couldn't Be Easier Coffee Cake (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: n/a
Prep Time: n/a
Cook Time: 20 Min.
Prep Time: n/a
Cook Time: 20 Min.
What you need:
* 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
* 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
What to do:
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
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