This is probably the best gluten free cake I’ve ever made. It was AMAZING! Waaaay better than any coffee cake I’ve ever tasted before. And, it just so happens to be gluten free. That’s gluten free, NOT sugar free. YUMMY!
So, here it is…
Swirl Coffee Cake
Ingredients:
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 5.1 oz. (1 large pack) instant vanilla pudding mix
- 1 1/2 cups white rice flour
- 1/2 cup potato starch
- 1 tsp baking powder
- 1/4 cup milk
Filling:
- 1/3 cup gluten free flour (I used 1/3 c. Betty Crocker yellow cake mix for this)
- 1/2 cup brown sugar
- 2 tbsp melted butter
- 1 tsp cinnamon
Directions:
- Preheat oven to 350 degrees F
- Cream together butter and sugar
- Add eggs and beat into butter and sugar mixture
- Stir in sour cream and milk
- Sift together rice flour, potato starch, pudding mix, and baking powder in another bowl
- Combine wet and dry ingredients and pour into 9 x 13 inch greased baking pan (batter will be dough-like)
- Combine ingredients for filling and pour over batter
- Take a fork and “swirl” the filling and batter, but do not combine them
- Bake for 40 min. in preheated oven
- Best if served warm with buttercream frosting drizzled over the top