Gluten Free Bread: Coffee Ring

Gluten Free Bread: Coffee Ring

When I was going to school we brought our lunch most days and it was considered a treat to eat at the school cafeteria.  My best friend Jodie would bring her lunch and often we would trade out lunch items with each other.

Her mom, Bunny used to make this coffee ring quite regularly and I just loved it.  Anyway, many years later she gave me the recipe.  I have of course altered it to use gluten free flour.

The recipe originally called for the cake to be layered into a bundt pan: mixture;batter;mixture;batter.  My experience has been that the mixture layer on the bottom of the pan tends to stick and you lose most of it when you take it out of the pan.  Consequently, I have started putting in the batter and then all of the mixture in the center; and then the remaining batter.  You can make your own choice.

Ingredients:

1/2 cup olive oil

1 cup brown sugar

2 eggs

1 tsp vanilla or vanilla powder

1/2 tsp celtic sea salt

2 cups All purpose Cookie Flour

1 tsp baking soda

1 tsp baking powder

1 cup buttermilk or 4Tbs Buttermilk powder plus 1 cup water

Mixture:

2/3 cup raisins or dried craisins (soak them for 10 mins.)

2/3 cup chopped nuts (pecans, walnuts, almonds)

2 tsp cinnamon

1/2 cup brown sugar

Pour half of the batter into a greased bundt pan then sprinkle and slightly press mixture into the batter.  Pour on the remaining batter.  Bake at 350 degrees for 50 minutes or until a toothpick comes out clean.  Any cake pan will do, but I like the bundt or tube pan.  Serve alone or with half and half.

Option: Topping

scroll down to the bottom of the Banana Bread recipe.  Put on top of coffee ring  immediately after taking out of oven.  Delicious!!

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Gluten free bread: Coffee Ring