This recipe is adapted from a very old pineapple upside down cake recipe. I love this rich creamy cake batter. I made this up one day and it’s been a family favorite ever since. It’s graced the table more than a few times as the requested birthday cake too.
Gluten Free Coffee Cake
Ingredients
1/4 cup organic butter
2/3 cup turbinado sugar
1 egg
2 teaspoons baking soda
1/2 teaspoon sea salt
2 teaspoons vanilla
1/3 cup milk or coconut milk, almond milk, etc.
1 cup brown rice flour
Topping
1/3 cup brown sugar
1/4 cup organic butter
1/3-1/2 cup pecans
2 teaspoons cinnamon
Directions
Preheat oven to 350.
In a mixing bowl, cream together butter and sugar. Add egg and vanilla and mix in. Add dry ingredients, mix, and add milk. Mix until smooth and creamy.
Pour into an 8×8″ glass pan that has been buttered.
In a sauce pan, melt 1/4 cup butter, and stir in cinnamon, pecans, and sugar. Mixture should form a crumbly mix. Spoon or sprinkle brown sugar/cinnamon/nut mix over cake batter, and place in heated oven to bake. Bake for 25-30 minutes until cake is firm and springs back when touched. Cool and enjoy.