Apple Coffee Cake

Ingredients

Cake:
1 cup butter, softened
2 cups sugar
3 eggs
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:

4 cups sliced apples
water
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons corn starch

Frosting:
1 cup powdered sugar
2 tablespoons melted butter
1 teaspoon almond extract (I used vanilla)
1/2 teaspoon milk

Instructions

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.

Thickened Apples:
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.

Frosting:
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.