Gluten Free Coffee Cake with Your Choice of Filling

Ingredients:

For the Topping:
• 6 Tablespoons Carla's Gluten Free All-Purpose Flour Blend Recipe
• 1/3 cup light brown sugar
• 3/4 teaspoons ground cinnamon
• 2 1/2 Tablespoons unsalted butter
• 1/3 cup chopped nuts of choice (or gluten free oats) (optional)
For the Cake:
• 1 gluten-free spray oil, for pan
• 1 sheet parchment paper (optional)
• 2 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/3 teaspoon salt
• 10 Tablespoons unsalted butter
• 7/8 cup granulated sugar
• 2 large eggs
• 1 cup gluten-free non-fat Greek yogurt
• 1 1/2 teaspoons pure vanilla extract
For the Filling, Your Choice of:
• Dulce de Leche
• Agave Caramel Sauce
• Chocolate Ganache
• Raw Dairy-Free Ganache
• Gluten free jam
• 1 recipe of topping above

Instructions:

To Make the Topping:
1. Combine 6 tablespoons flour, brown sugar, and cinnamon in a bowl.
2. Using a pastry cutter, two knives, or your fingers, cut 2 1/2 tablespoons butter into dry mixture until crumbles form.
3. If using, stir in nuts. Set the topping aside for later use.
To Make the Cake:
4. Preheat oven to 350 degrees Fahrenheit. Oil an 8 x 8-inch baking pan. Line with a sheet of parchment paper with two sides overhanging (four sides when using caramel or ganache); and set aside.
5. In a bowl, whisk together flour, baking powder, baking soda, and salt; and set aside.
6. In the bowl of your mixer cream butter and sugar working your way up to high speed for about 4 minutes. Scrape the sides of the bowl as needed.
7. Add eggs one at a time and beat thoroughly after each addition.
8. Add one-third of the flour mixture alternating with half of the Greek yogurt and beat on medium speed after each addition. Begin and end with flour.
9. Scoop half of the batter into the prepared pan and spread in an even layer.
10. Spread your desired filling on top of the batter.
11. Add the remaining batter and spread evenly.
12. Top with the cinnamon/brown sugar mixture.
13. Bake for about 1 hour or until a toothpick inserted near the center turns out clean.

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