I love to bake. What can I say? Before going gluten free, we ate lots of baked goods. Slowly, I’ve been coming up with gluten free versions of our old favorites. This one is often requested and can be made into muffins for a nice, on-the-go version.
Ingredients:
Cake:
2 C gluten free flour mix
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C rapdura (or regular sugar)
1 tsp vanilla
2/3 C butter, melted
2 eggs
1 C sour cream (can used yogurt, but it changes flavor)
Filling/Topping:
1 C nuts (walnuts & pecans are a favorite mix here)
1/4 C rapdura or white sugar
1/4 C brown sugar
2 tsp cinnamon
Icing Drizzle: (These are approximate as I just add sugar until the right consistency)
1-2 Tbsp cream
1/3 C powdered sugar
1/4 tsp vanilla
Directions:
- Heat oven to 350 degrees. Grease baking dish.
- Combine dry ingredients in one bowl until well mixed.
- Combine wet ingredients in a different bowl until well mixed.
- Combine wet and dry ingredients. Beat until well mixed. Set aside.
- Place filling ingredients into food processor (or blender). Pulse until it reaches the consistency you desire. (Munchkin doesn’t like chunks of nuts, so I make a fairly smooth mixture.)
- Pour half of your batter into the pan. You will probably need to spread it out as it can be thick (thickness will depend on your flour mix). Sprinkle half of your nut mixture of the batter. Pour/spread the rest of your batter over the nut mixture. Top with the remaining nut mixture.
- Bake at 350 degrees to 45-60 minutes or until toothpick comes out clean.
- While your cake is baking, make your icing drizzle. Combine the cream and vanilla, slowly add powdered sugar until you reach your desired consistency. (I like mine thinner, so I don’t add as much powdered sugar.)
- Allow cake to cool for a few minutes. Drizzle with icing.
Notes:
- Make this up on Saturday evening for a delicious Sunday morning breakfast.
- You can make these as muffins. Just reduce the cooking time.
- You can use a bundt pan to make this a little more fancy. I’ve used bundt pans, loaf pans, brownie pans…
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Your recipes look great. I'd love for you to link up to "What can I eat that's gluten free?" It's fine to use an old post.
Thanks for letting me know the foccacia bread was a hit. It makes my day to hear things like that.