Friday, September 16, 2011

CINNAMON COFFEE CAKE- GLUTEN-FREE

1 stick butter
1 cup sugar
2 eggs
2 cup Wendy Wark's flour
1/2 tsp salt
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp extra xathan gum
1 cup sour cream

CINNAMON MIXTURE:
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon

Cream butter & sugar, sour cream, then add eggs, one at a time, and vanilla. Add dry ingredients. Beat well. Pour half of dough into sprayed & floured 13x9 pan. Sprinkle with half of cinnamon mixture. Spread the rest of dough over the cinnamon mixture. Sprinkle with remaining cinnamon mixture. Bake 40 min at 325.

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