A simple coffee cake to whip up for a breakfast treat!
1¼ cup GF flour blend
½ cup packed brown sugar
1 t. baking soda
1 t. cinnamon
½ cup apple juice or brandy
¼ cup sour cream or yogurt
1 egg, lightly beaten
2½ cups apples (about 2 medium) thinly sliced & peeled
¼ cup walnuts, chopped
¼ cup raisins, optional
1 cup powdered sugar
3 T. agave syrup
Preheat oven to 350°F.
Place the flour, sugar, baking soda, and cinnamon in a medium sized bowl, and stir to mix well. Stir in the apple juice or brandy, sour cream or yogurt, and egg and mix until just combined. Fold in the sliced apples and walnuts and/or raisins.
Coat a 9 inch round pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean and the top springs back when lightly touched.
Glaze: To make the glaze, mix the powdered sugar and agave syrup in a small bowl. While the cake is still warm and in the pan, pour the glaze over the top and spread. Allow the cake to cool for at least 30 minutes before cutting.
Serve warm or at room temperature.
Makes: 8 servings.
This recipe is from my cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking; A Home Style Recipe Collection for Celiacs and Wheat Sensitive Folks"
available from my website: http://www.celiacdiseaseinfo.org