My Daughter’s Awesome Coffee Cake

Gluten-free Coffee Cake

Gluten Free Pantry used to have a coffee cake mix. Remember those? I made one for Christmas in Dec. 2009, and it was so very good. Well, they must have stopped making it since I haven’t found it again. I’ve been craving coffee cake ever since, but too lazy to figure out my own recipe.

Thank goodness my daughter has inherited my love of cooking and experimenting. As a special treat, she decided to give it a try and used the Gluten Free Pantry Yellow Cake Mix and came up with a wonderful coffee cake that was gluten-free, quick and easy…and totally delicious. I needed a lot of self control not to eat it all that night and actually saved some for the morning to go with my coffee. It has a lovely cinnamon/sugar crunchy mixture on top and in the middle, kind of like a layer cake. Give it a try and tweak it however you like. You can add nuts if you like (like we did a few years ago). We’re not big nut fans over here so we don’t put nuts in our cakes, usually. But if you like them, I’ll bet a few walnuts or pecans would be great!

Julie’s Awesome Coffee Cake
1 box Gluten Free Pantry Yellow Cake mix
4 medium eggs or 3 extra large eggs
1 Tbs vanilla
4 tsp cinnamon
1 tsp salt
1/4 cup brown sugar
2 Tbs sugar
1 stick butter + 4 Tbs butter

1. Preheat oven to 350.
2. In a large bowl, mix the box of cake mix (keeping out 2 Tbs) into a bowl with the eggs, vanilla, 2 tsp cinnamon, and 1 stick of butter, melted, and salt.
3. Mix until blended and set aside.
4. In a small bowl, add 2 tsp cinnamon, brown sugar, white sugar, 2 Tbs of the cake mix you saved and 4 Tbs of cold butter until crumbly.
5. Spray 2 9-inch layer pans.
6. Pour cake mix evenly into both pans and and top each with half of the cinnamon/sugar mixture.
7. Bake for about 20 minutes, checking to be sure that a toothpick comes out clean.
8. Let them cool for 15 minutes before removing from the pan. Then stack them to make a layer cake, or just serve one and freeze the other, which is my plan for the next one. I wish there were more, but it’s all gone.

Enjoy!

Snickerdoodles!

Gluten-free Snickerdoodles (I am in love!)

Oh man, I am loving Anne Byrn’s book. Tonight, I made these snickerdoodles and they are terrific. Very easy, very quick. I just used the recipe in the book, which is one Gluten Free Pantry Cake & Cookie Mix, one stick of butter, one egg, 1 tsp of vanilla, 1/4 cup light brown sugar and 1/4 tsp cinnamon. I added a touch of fresh ground nutmeg and Wow, these are brilliant. Just mix it all together until it forms a ball of dough, place cookies on an ungreased cookie sheet about 2″ apart, sprinkle with cinnamon sugar and bake for 8-10 minutes at 375 degrees. Remove immediately from the pan onto a cooling rack and try not to eat them all in one night!

Enjoy!