The other day, our grown girls, were going to come over for Breakfast...I had an idea.
Instead of just offering coffee, why not Breakfast?
So, I got up early and while Hubby made coffee, I cooked so bacon and then stirred up a coffee-cake.
Now, both one daughter and I are on a gluten-free diet, and she can't have eggs....
So, I pulled out my Pamela's baking mix ( I buy it from Amazon 4 lb bag, cannot live without it. I can use it for everything that requires flour!) and stirred up a coffee-cake....
The recipe on the back of the package is Sour Cream Coffee Cake, but since we are also dairy free, I used coconut milk, and still worked beautifully!
2 cups of Baking & Pancake Mix 2/3 cup butter (I used Earth Balance cinnamon)
1 cup sugar 2 eggs (I used Egg Replacer)
1tsp vanilla 1 cup sour cream (I used coconut milk)
1 cup walnut pieces or pecans (I didn't use any)
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup currants soaked in hot water then drained
1 cup powdered sugar
2-3 TBSP water
3/4 tsp vanilla
Mix until creamy
Preheat the oven to 350, Mix together the filling and set aside.
Mix cake batter, first dry ingredients, then add liquid, stir until creamy.
grease a cake pan and then spoon 1/2 the batter into pan.
Then add the filling....and then the rest of the batter.
Bake until a knife comes out clean, about 45 mins.
When cool, remove from pan and pour on the glaze...
So, it was a hit! Funny, the filling sank to the bottom, which became the top when turned out. But it was fantastic! Served with bacon and coffee.....yummmm
It was a wonderful morning....
Have a warm and wonderful day!