- 1-3/4cups Multi Purpose Baking Mix
- 2tsp. baking powder
- 1/4tsp. salt
- 1/4cup butter
- 1/3cup sugar
- 1 egg
- 1tsp. vanilla
- 1/2cup milk
In large bowl mix butter, sugar, egg, and vanilla. Add milk and dry ingredients; blending well.
Spread thick batter into prepared pan. Add topping if desired. Bake 30-35 minutes or until a toothpick come out clean. Cool on a wire rack.
Sour Cream Coffee Cake:
2Tbsp. baking mix
1/4cup brown sugar (packed)
Blend ingredients and stir in 1/4cup chopped nuts. Sprinkle on unbaked batter
Fresh Apple Topping:
1 apple (peeled and cored); cut into slices
Arrange apples on top of batter. Sprinkle with the sugar and cinnamon mixture.
Instead of making this into a coffee cake – I baked them in a cupcake sheet and combined the struesel and fruit topping making Quick Coffee Cake with Pear Struesel Topping. I baked then for 20-25min because they were in muffin tins.
I have to say I was not very impressed with this mix or the recipe. It fell victim to the “gluten free curse” of having a very dry and crumbly texture. Honestly, after biting into it the piece shattered into my mouth like sand. If you get past the texture the taste isn’t horrible – there is a very distinctive taste to them – likely the millet flour as I have never had that before. Really kind of reminds me of the smell of play-doh – (on a side note, play-doh is not gluten free).