Gluten and Dairy Free Coffee Cake

Gluten and Dairy Free Coffee Cake - originally just gluten free by Phyllis

This recipe is my husband's all time favorite holiday treat. His mother makes it every year for Christmas morning. For his birthday I decided to make it for him.

Gluten and Dairy Free Coffee Cake

Ingredients:

• Sift together:

2 cups of gluten free flour (I used Mama's Almond Blend by Gluten Free Mama)
1 tsp of baking soda
1 tsp of baking powder
1/2 tsp salt
1 tsp xanthan gum

• Cream together:

1/2 cup butter flavored Crisco
1 cup white sugar
2 eggs
1 tsp vanilla (organic)
1 cup of dairy free sour cream (this is typically made from soy so if you have issues with soy this may not work for you).

• Topping:

1/3 cup brown sugar, packed
1/4 cup white sugar
1 tsp cinnamon
1 tbsp. of Crisco
1 cup of finely chopped nuts (walnuts or pecans) - I cannot eat nuts as well - so I put in a 1 cup of Kind Gluten Free Granola with flax seed - it was a little more chewy than the nuts are - but it was still delicious.

*You could also double the topping recipe if you choose to leave out the nuts.


Directions:

1. Preheat the oven to 325 degrees F. Grease 9x11 pan (I greased it with Olive Oil version of Pam spray).
2. Beat eggs until frothy. Mix together topping and set aside.
3. Mix together dry ingredients and set aside.
4. Cream together butter flavored Crisco and white sugar until well blended - it will be thicker than the light and fluffy version with butter. Beat in egg and vanilla.
5. Blend in dairy free sour cream and gluten free flour mixture alternating each. I put half the flour mixture and then blended it well. Added the sour cream mixture and blended that well. Then finally added the rest of the flour mixture and blended that well.
6. Layer the bread mixture and topping in the pan. I began with a layer of bread mixture by putting half of the dough in the bottom of the pan. Then I placed half of the topping on top of the bottom layer of dough. Then placed the remaining layer of dough on top and finished it off with the rest of the topping. Just as a side note - this dough was sticky and may be slightly challenging to spread. Then I cut a criss cross pattern with a knife to better integrate the topping into the dough.
7. Bake for approximately 40 minutes. Check after 30 minutes.