Apple Coffee Cake - Gluten Free

This coffee cake very moist and tasty and so easy to make. I don't even have to get out my mixer. It is not a crumbly as your traditional coffee cake. and is great served warm out of the oven or cold. Take this to your next brunch or into the office for a meeting and watch it disappear.


Apple Coffee Cake

1-1/4 Cups GF flour mix*
¼ cups sorghum flour
¾ tsp Xanthan gum
1 cup granulated sugar
1 teaspoon baking powder (make sure that it is gluten free)
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 egg
3/4 cup milk
3 medium apples, peeled, cored, and coarsely chopped
1/4 cup packed light brown sugar
1/2 cup chopped pecans1 teaspoon ground cinnamon

Preheat the oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
Make sure that apples are peeled and chopped before mixing wet and dry ingredients together.
In a medium bowl, beat the flour, granulated sugar, baking powder and salt. In a large bowl, cream the butter and egg until light, then stir in the milk. Add the flour mixture to the butter mixture and mix with a few light strokes just until the dry ingredients are moistened. Stir in the apples. Spread the batter into the cake pan.
In a small bowl, combine the remaining ingredients; mix well and sprinkle evenly over the batter. If you don't like it very sweet, use half of the topping and save the rest for the next batch. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.
Serve warm, or allow to cool, and cover until ready to serve.

* 2 cups Rice Flour
2/3 cups Potato Starch
1/3 cups Tapoica Starch