Ready for the weekend

It's that time. You wake up Saturday morning, desperately thinking of what to fix for breakfast. You're tired of dried bits of gluten free cereal. Bacon and eggs, while never out of style, just isn't appealing. Why not try some coffee cake? Settle in, read the paper, and brew up a cup of black gold.

WARNING: If you have an aversion to large doses of butter and sugar, you may want to skip this breakfast option.

Best Ever (seriously,) Gluten Free Sour Cream Coffee Cake:

1 cup butter (2 sticks at room temperature, separate 2 Tbs out for the topping)
2 cups white sugar

2 eggs

1 cup sour cream (we use low fat... not that it makes a difference in this recipe)

1/2 tsp vanilla extract

2 cups gluten free flour mix

1 tsp baking powder

1/8 tsp salt

Topping:

1/3 cup gluten free flour mix

1/2 cup packed brown sugar

1 tsp cinnamon

2 Tbs melted butter (use the 2 Tbs reserved from the 1 cup above)

Bake in a 9x13 baking dish at 350 degrees F for 30-35 minutes

I usually prepare the topping first. Melt the butter and combine with flour, brown sugar, and cinnamon in a bowl until the mixture has a coarse texture. Set aside. Then whisk together the dry ingredients for the dough (2 cups flour, 1 tsp baking powder, 1/8 tsp salt) in a separate bowl. Set aside.

Next, cream the butter and sugar together

Add 1 cup of sour cream, 2 eggs, and 1/2 tsp of vanilla.. Mix well. Slowly mix in the flour, baking powder, salt mixture until thoroughly combined

Grease a 9x13 baking dish and spread half the batter in the pan with a spatula, top with half the brown sugar topping mixture. Repeat with the other half of batter and topping mixture. Note: the dough/batter is very sticky. Use patience and spread it slowly with a spatula. If you do it too fast the batter will stick to the spatula and be difficult to spread.
Bake at 350 F for 30-35 or until an inserted toothpick comes out clean. Brew up that coffee, send the kids away, grab the paper, and relax. Enjoy!!!