** Recipe from yourglutenfreekitchen.com **
* 1 1/2 c. GF flour (one that has xanthan gum in it)
* 4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)
* 1/4 c. sugar
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 2/3 c. milk – warm to 120 degrees (use your microwave)
* 1 egg
For the cinnamon mix:
* 3 Tbl. butter, softened
* 1/2 c. brown sugar
* 1 1/2 tsp. cinnamon
Sugar glaze:
* 1 c. powdered sugar
* 1 - 4 Tbl. milk
* 1 Tbl. butter, melted
* 1/2 tsp. vanilla
Whisk all dry coffee cake ingredients together in a large bowl. Add egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8" baking pan or a 9" pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 min. In a large cereal bowl, mix together butter, brown sugar and cinnamon. (Use a fork to mix butter into the brown sugar until it forms clumps.) After 10 min. rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.
Place the baking pan in a COLD OVEN (no preheating!). Set it for 350 degrees and bake 25-35 min, or until a toothpick poked into the center comes out clean. Placing this is in a cold oven allows it to rise with the increase in heat in the oven. When your cake is done, let it cool 10-15 min. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.
