Continuing on in the vein of comfort food, but transitioning over to baked goods, I made a coffee cake this week. This recipe was my Mom’s, and is an old one, but I swear I haven’t tasted a better coffee cake. It’s simple, it smells delicious while it’s baking, and it has these great chunks of brown sugary goodness in it. Yum.
This will sadly be a short little write-up, as I am sick yet again, or still, and don’t have many functioning brain cells. However, the lack of witty words or reminiscent stories will be made up for by this yummy recipe, I promise. In fact, hubby “may” have eaten a full third of the cake as soon as he was allowed to cut it. He circled the kitchen with ravenous eyes until I deemed it cool enough.. His enthusiasm is why most of my pictures already have a portion removed. Ha, ha.
2 tbsp. butter or marg., melted
3/4 cup brown sugar
1 tsp. cinnamon
Combine these three ingredients and set aside for topping.
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 1/2 tsp. xanthan gum
3 tsp. baking powder
1/2 tsp. salt
2/3 cup white sugar
1/3 cup margarine
1 chia egg (1 tbsp. ground chia seeds, 3 tbsp. water)
1 cup non dairy milk
1/2 tsp. vanilla
Preheat oven to 375* F. Grease 8″ x 8″ pan.
Measure into a large bowl the flours, xanthan gum, baking powder, salt, and sugar. Cut in margarine. Make a hollow in the middle and add chia egg, non dairy milk and vanilla. Stir together in the hollow, and the combine in the dry ingredients until just moistened. Turn into pan and sprinkle with brown sugar mixture.
Bake 30-35 minutes.
Great warm, or even the next day, if you have any left!