The holidays are coming!
Let the panic/stress/I’m off my rocker festivities begin! All joking aside, I seriously love celebrating the holiday season by serving up a delicious breakfast buffet. Breakfast is much more manageable than attempting to clean a turkey and make like 26 side dishes from scratch. Don’t forget the hand stamped and embossed place cards. Yeah, I’m so over it! Why not join my holiday mutiny and kick off your celebration with a warm and cozy gluten free breakfast? Since we’re all family here at Hold The Gluten, I’m sharing my Good Morning Gluten Free Coffee Cake recipe with you! Now don’t you feel special?! You’ll not only find the cinnamon-sugary streusel mix on the top of this fabulous coffee cake, but in the center as well. Can you say gluten free goodness? I would but my mouth is totally full of coffee cake…
Good Morning Gluten Free Coffee Cake Recipe
2/3 cup Bisquick Gluten Free mix
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ cup butter
2 ½ cups Bisquick Gluten Free mix
¼ cup sugar
¾ cup milk
2 teaspoons vanilla
½ cup sour cream
Pre-heat oven oven to 350°F. Spray an 11-inch round springform pan with cooking spray. In a small bowl, prepare the streusel mix using 2/3 cup Bisquick mix, brown sugar and cinnamon. Cut in butter, using a mixer until mixture is crumbly; set aside. In medium bowl, stir all coffee cake ingredients until blended. Spread half of the coffee cake batter in pan; sprinkle with half of the streusel topping, spread remaining batter and then top with remaining streusel topping. Bake 35 minutes or until golden brown. Serve warm! Store tightly covered.