Monday, February 16, 2009

Coffee Cake

This recipe is from an informative, really neat cookbook for beginning GF cooks-- "You Won't Believe It's Gluten-Free!" by Roben Ryberg.

Beat together:
1/4 cup oil
1/3 cup sugar (I put in more because the description was a "not too sweet coffee cake" and who wants a not too sweet coffee cake?! Hello!)

2 eggs

Add other dough ingredients:
1/2 cup plain yogurt
1 1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/4 teaspoon guar gum (or xanthum gum)

Pour it into a greased 9 inch square baking pan.

Sprinkle on the topping:
1/2 teaspoon cinnamon
1/4 cup brown sugar
3 tablespoons butter
more white sugar

Bake for about 30 minutes at 350*

Ryberg tells me to wait until it cools to room temperature. HAAA! I set a timer for 10 minutes after I pulled it out of the oven... and made it to 8 minutes 50 seconds.

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