A yummy treat anytime!
This recipe was adapted from a recipe in "Romancing The West From The Prairie Grass To The Pantry" by Frances A. Gillette. She lives in our area and I have been a long time fan of her recipes, using them often before having to live without gluten.
|Cooking time||45-50 minutes|
1 cup butter, softened
2 cups sugar
1 cup sour cream
1 teaspoon almond extract (I used vanilla)
3 cups gluten free flour blend (I used Bette Hagman’s Gluten Free Flour Mix)
1/2 teaspoon salt
2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
Thickened Apple Filling:
Cream together the first 5 ingredients; add dry ingredients and beat with a hand mixer about 2 minutes. Grease a 9×13” pan. Put one half of the dough in the pan and spread out evenly. Spread the thickened apples (see recipe instructions below) out evenly and top with spoonfuls of remaining dough. Spread top layer out as evenly as possible. Bake at 325 degrees for 45-50 minutes or until golden brown. Frost (instructions below) and sprinkle with sliced almonds if desired.
Boil apples in a small amount of water until they start to get tender. Add brown sugar and cinnamon. Mix corn starch in a small amount of cold water and add this to the apple mixture. Allow mixture to come back up to a boil to thicken. Remove from heat.
Mix all ingredients together, if it seems thicker than you want, add a bit more milk. The goal is to have a frosting that can be drizzled over the top of your finished coffee cake.
|Tags||Apple coffee cake dessert snack|