Hello! I'm back with a recipe and a new blog design. The blog design is brand new - my sister Suriyah and I just did it today! The recipe? It's not brand new, but revised from over a year ago.
So, today I have a nice coffee cake (although my family doesn't eat it with coffee). My sister says the nuts "make it".
A sweet cinnamon nut cake . . . whenever I make it, it's usually devoured overnight.
Brown Sugar Cinnamon Coffee Cake
Adapted from Southern Living, December 2006
Gluten-free, Dairy-free, Corn-free
2 cups rice flour
2 cups brown sugar
3/4 cup lard
1 cup milk or water
1 teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoon cinnamon
1 cup walnuts or pecans, chopped
1. Stir together flour and brown sugar in a large bowl. Combine 3/4 cup lard into the flour mixture until crumbly (I find it easiest to wash up and dig in with 2 hands). Press 2 3/4 cups crumb mixture evenly on the bottom of a greased 9x13 inch pan.
2. Stir together milk, vinegar, egg, and soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour over crumb crust in pan. Stir together granulated sugar and cinnamon; sprinkle cinnamon mixture and pecans evenly over the batter in the pan.
3. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean.
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