Thursday, November 17, 2011

Gluten Free Make Ahead Breakfast Cake using C4C flour

     This is another childhood favorite.  I absolutely love the moist fluffy cake with the slightly crunchy cinnamon sugar topping.  This recipe turns out delicious using the C4C flour!


Ingredients:
Batter
1-1/2 cups C4C flour
3/4 cup sugar
1 Tbsp baking powder
Pinch of salt
1/3 cup Spectrum  Palm Shortening
3/4 cup milk
1 egg
1/2 tsp vanilla extract

Topping
4 Tbsp C4C flour
3Tbsp Spectrum Palm Shortening or coconut oil
6  Tbsp sugar
1 Tbsp ground cinnamon

Directions:

Topping
In a small bowl mix together the flour, sugar, cinnamon, and cut in the shortening.  Set aside.

Batter
In a large bowl mix together flour, sugar, baking powder, and salt.

Cut in the shortening.

Make a well in the flour,  add the milk, egg, and extract.

Stir until well mixed.  

Pour into an 8"x8" square pan that has been lightly sprayed with cooking spray.

Sprinkle on topping.

Cover with plastic wrap and refrigerate overnight. 

To bake
Remove the plastic wrap.  Cook at 375˚F for 30 - 40 minutes or until a toothpick comes out clean.  

Light and fluffy!





2 comments:

  1. Wow, I made the coffee cake using C4C flour and substituted coconut oil for the shortening and it was fantastic! Dangerously delicious.

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  2. Isn't it wonderful! Brings back wonderful childhood memories.
    I am glad you liked it. I am glad to hear that coconut oil works well. I am going to write that in the recipe!
    Thanks for letting me know.

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