Kuchen

A kuchen is a moist coffee cake. This kuchen is very moist and freezes well. I usually make it in small round tins so that I can freeze individual portions.

1 cup gluten-free flour mix (I use Bette Hagman’s Featherlight Mix)
1 tsp baking powder
1 tsp egg replacer
1/3 tsp xanthan gum
1/8 tsp salt
½ stick butter (1/4 cup)
½ cup sugar
1 egg
½ tsp vanilla
1/3 cup warm milk
cinnamon sugar for sprinkling

Combine 1 softened 8 oz. block of creamed cheese and enough icing sugar to create a smooth mixture that is thin enough to drip off of a spoon and set aside.

Preheat the oven to 375 degrees F (decrease this to 350 degrees F if making individual portions). Lightly grease and rice flour a 9” round cake pan.

Mix together the flour mix, baking powder, egg replacer, xanthan gum and salt in a small bowl.

Cream the butter until white and fluffy. Add the sugar and beat on high for 5 minutes. Add the egg and vanilla and beat until smooth. Stir in the dry ingredients, alternating with the warm milk.

Pour the batter into the cake pan. Drop teaspoons of the creamed cheese mixture onto the top of the batter and swirl with the handle of a spoon. Sprinkle with the cinnamon sugar. Bake 15-18 minutes (less for individual servings).

This can also be made into cupcakes.

Variations: omit the creamed cheese mixture and top with spoonfuls of canned cherry pie filling or any other flavour pie filling, stir in mini semi-sweet chocolate chips, or top with frozen pitted cherries.