Gluten Free Apple Coffee Cake

Ingredients:

For the Batter:
• 2 large eggs, at room temperature
• 1/3 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1/2 cup milk of your choice
• 1 teaspoon pure vanilla extract
• 1-1/2 cups Carla’s Gluten Free Self-Rising Cake Flour Blend Recipe
Filling Choices:
• Almond Filling
• Pastry Cream
• 1/2 (21-ounce can) gluten-free pie filling (Wilderness or Comstock - last I checked)
• Combination of pastry cream and pie filling
• Gluten-free jam
For the Glaze:
• 1/4 cup confectioners’ sugar
• 1/2 tablespoon unsalted butter, melted
• 1/8 teaspoon pure vanilla extract
• 1/2 tablespoon warm milk of choice

Instructions:

To Make the Cake:
1. Preheat the oven to 350°F. Oil a 7, 8 or 9-inch round cake or pie pan; set aside.
2. In the large bowl of your mixer, beat together eggs and sugar on medium-low speed, or whisk by hand.
3. Add butter in a little bit at a time to prevent eggs from scrambling.
4. Pour in the milk and vanilla. Mix again on medium-low speed.
5. Add the flour blend and beat until smooth.
6. Reserve about 2/3 cup of batter. Spread the remaining batter in the prepared pan, just enough to cover the bottom.
7. If using jam, drop 1/2 tablespoons full over the batter and spread out as much as possible. Alternatively, evenly distribute almond filling, pastry cream, pie filling, or a combination of both. Drop spoonfuls of dough on top of the filling. Spread portions of the batter to meet each other, leaving a bit of filling peeking through the top, here and there.
8. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cover with foil if it becomes too brown.
To Make the Glaze:
9. While the cake is baking, make the glaze by adding confectioners’ sugar to a cup. Top with melted butter, and stir until sugar melts. Add milk and vanilla and stir thoroughly. Baste over warm coffee cake and serve immediately or at room temperature. Store leftovers covered, at room temperature up to two days.

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