Tuesday, November 6, 2012

Gluten Free Pumpkin Coffee Cake



Every Fall, I crave coffee cake and hot chocolate. But our weather here in Southern California has been too warm for hot chocolate. It's a bit disappointing. I prefer it warm for Halloween, but after that it's time for a cool down. I did make coffee cake and hot chocolate despite the heat. And I am so glad I did. Best coffee cake I ever made. I got the original recipe from the back of Pamela's Baking flour bag, but tweaked it to my liking. It was an experiment well worth the effort.
Ingredients:

Cake Batter:
2 cups Pamela's Baking and pancake mix
1 cup white granulated sugar
1 tsp vanilla
2/3 cup butter
2 eggs, large
1 cup apple sauce

Filling:
1 cup canned pumpkin
1/4 cup white sugar
1/4 cup brown sugar
2 tsp cinnamon

Glaze (we didn't do a glaze on ours, but here is a recipe for one)
1 cup powdered sugar
2 to 3 TBSP water
3/4 tsp vanilla
(mix together until creamy)

Directions:
Grease a 9 in cake pan. Preheat oven to 350. First mix together your filling ingredients in a small bowl and set aside. Next start on your cake batter. Soften the butter in mixing bowl. Add sugar and mix well. Add eggs one at a time, then vanilla. On low speed, alternately add Pamela's flour, then applesauce until incorporated. Spoon half batter into pan, covering the bottom. Spoon 1/2 of filling over batter evenly. Repeat with layer of batter, then the rest of the filling on top. Take a knife and insert straight down into batter moving up and down and around the pan in a zig zag motion to marbleize cake. DO NOT smooth out batter.  bake for 50 minutes. When cool, remove from pan and pour thin stream of glaze back and forth over cake (opt.)


Delicious!

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