Gluten Free Overnight Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Found this in a GF newsletter that I receive every month. As the coffee cake bakes, the topping sinks down into the cake and makes a streusel like filling. Time does not include the placing the coffee cake in the refrigerator overnight before baking. Ingredients:
1/2 cup butter, softened |
3/4 cup granulated sugar |
1/2 cup brown sugar |
4 eggs, at room temperature |
1 teaspoon vanilla |
1 cup buttermilk |
2 cups gluten-free flour (a mix of several flours is best) |
2 tablespoons ground flax seeds |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/4 teaspoons cinnamon |
1/2 teaspoon salt |
1/2 cup brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 cup pecans, chopped (or walnuts) |
Directions:
1. Cream butter & sugars.
2. Add eggs and vanilla and beat well.
3. Combine dry ingredients in a separate bowl.
4. Add dry ingredients alternating with buttermilk.
5. Pour into greased 9 x 13 pan.
6. Combine topping ingredients and sprinkle over batter.
7. Cover with foil and refrigerate overnight.
8. In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.
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