Gluten Free Apple Coffee Cake

Ingredients

For the Batter
• 2 large eggs
• 1/2 cup milk of your choice
• 1/4 cup butter or buttery spread, melted
• 1 teaspoon vanilla
• 1-1/2 cups Carla’s Gluten Free Cake Flour Blend
• 1/3 cup sugar (or evaporated cane juice which is less refined than regular sugar)
• 1/2 can (21 oz.) can Comstock More Fruit Apple Pie Filling or Topping (or flavor of choice)
For the Glaze
• 1/4 cup powdered sugar
• 1/2 Tablespoon unsalted butter or buttery spread, melted
• 1/8 teaspoon vanilla extract
• 1/2 Tablespoons warm milk of your choice

Directions

1. Heat oven to 350°F. Oil a 7, 8 or 9-inch round cake or pie pan.
2. In the large bowl of your mixer, mix together eggs and sugar on medium-low, or whisk by hand.
3. Add butter in a little bit at a time, as to not cook eggs; add vanilla and milk; mix again on medium-low.
4. Add flour blend and beat until smooth.
5. Reserve about 2/3 cup of batter. Spread just enough batter/dough to cover the bottom of the prepared pan.
6. Drop 1/2 tablespoons of jam over batter and spread as much as possible.
7. Drop the remaining batter by heaping tablespoonfuls onto the top of the filling and spread a bit for some of the spoonfuls to meet, leaving a bit of apple showing.
8. Bake 45 minutes or until toothpick clean in the center. Cover with foil if it becomes too brown.
9. While the cake is baking, add powdered sugar to a cup; add melted butter and stir until sugar is melted and well mixed. Add milk and vanilla and stir well. Baste over warm coffee cake.
10. Serve warm. Store leftovers covered. Refrigerate if not using right away within a couple of days.

Tips

http://glutenfreerecipebox.com/gluten-free-apple-coffee-cake

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