Yumm...I am working on using glutenous recipes and changing them to gluten-free recipes...rather than trying to find everything I want gluten-free. So here is a new and improved recipe.
The original recipe "Blueberry Coffee Cake" was found in the Bethel Lutheran Community Cookbook published in 1999 and submitted by Elsie M. Hildebrandt.
Peach Coffee Cake
1 cup sugar
4 eggs
1 cup canola oil
2 cups gluten free flour mix
1 teaspoon xanthan gum
1 teaspoon baking powder
1 can peach pie filling
Mix first six ingredients together. Pour half in a greased 9 x 13 inch pan. Spread peach pie filling on top and dollop the rest of the batter on top of that. Sprinkle with sugar and cinnamon and bake 30 minutes at 350 degrees. Drizzle with powdered sugar frosting (powder sugar, a bit of vanilla, enough water to get to the consistency you desire). Enjoy!!
My gluten-free flour mix: 2 parts rice flour, 2 parts potato starch, 1 part tapioca flour.
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