It may be Monday but there’s no harm in thinking about what you might make for Sunday brunch! This is one of my favorite weekend breakfast treats. It’s light, fluffy, and leaves you wanting just one more piece!
SERVES [8]
INGREDIENTS:
DRY:
1 ½ cups Gluten Free Flour Mix
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
WET:
1/2 cup yogurt
1/2 cup sour cream
1 stick unsalted butter, softened (8 tablespoons)
2 eggs
2 teaspoons vanilla extract
TOPPING:
⅓ cup brown sugar
3 tablespoons unsalted butter, softened
2 tablespoons brown rice flour
1 tablespoon cinnamon
DIRECTIONS:
1.) Preheat the oven to 350ºF and grease a plain 10 inch bundt pan. If you don’t have this you could also use a square 9×2 pan or square 10 x 2 pan. All three hold about 10-12 cups of batter.
2.) In a large bowl, cream together the butter and sugar until light and fluffy, then add in the eggs, sour cream, yogurt, vanilla and mix thoroughly.
3.) In a separate bowl, mix together the remaining dry ingredients and fold into the other mixture.
4.) In a small bowl, combine the topping ingredients and set aside.
5.) Pour the batter into the prepared bundt pan and sprinkle the topping over the dough.
6.) Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Serve in slices with coffee or tea. Store covered at room temperature for 2-3 days.