Coffee Cake GF

Tasty as is, and more so when served warm.


1 1/2 c brown rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp guar gum
1/4 tsp salt
1/3 c soft butter
1/3 c granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/3 c plain yoghurt

Filling:
Mix together 1/2 c brown sugar, 1 1/2 tsp ground cinnamon and 1/2 c coarsely chopped walnuts.

1. Preheat oven to 300F. Grease bottom of 8-x8-inch pan.
2. In a small bowl blend together rice flour, baking powder, baking soda, guar gum and salt and set aside.
3. In mixing bowl cream butter and sugar until blended. Add egg and vanilla and beat until light and fluffy.
4. Add dry ingredients to butter mixture alternately with the yoghurt until mixture is blended, beginning and ending with the dry ingredients. 
5. Spoon half the batter into prepared pan. Sprinkle filling overtop. Cover evenly with remaining batter.
6. Bake 40 to 45 minutes. Place on rack to cool.

Yield: One 8-x8-inch cake

Source: gems of gluten-free baking, p.129, by wendy turnbull