AuthorE. Gluten
DifficultyIntermediate
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This is one of my husband's favorite recipes from his childhood, and I knew I would need to make a gluten free version. We only make it a couple of times a year, but I've taken to making double batches because it disappears so quickly! - Betsy

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
 ½ tsp xanthan gum
 1 tsp baking soda
 ¼ tsp salt
 2 eggs
 1 cup sugar
 1 tsp vanilla
 ½ cup hot milk
 1 tsp butter
Topping
 ¼ cup butter
 2 tsp cream or milk
  cup brown sugar
 1 cup chopped pecans
  tsp salt
1

Preheat oven to 350°.

2

Sift together flour mix, xanthan gum, baking powder, and salt.

3

In a large mixing bowl, beat eggs until thick, then add sugar and vanilla. Stir in dry ingredients, then hot milk with butter.

4

Pour batter into a 9x13 pan. Bake for 25 minutes.

5

While cake is baking, cream together butter, cream, and brown sugar. Add pecans and salt.
Spread topping on warm cake, then return it to the oven. Brown under the broiler for one minute, watching carefully to ensure the topping doesn't burn.

Category

Ingredients

 ½ tsp xanthan gum
 1 tsp baking soda
 ¼ tsp salt
 2 eggs
 1 cup sugar
 1 tsp vanilla
 ½ cup hot milk
 1 tsp butter
Topping
 ¼ cup butter
 2 tsp cream or milk
  cup brown sugar
 1 cup chopped pecans
  tsp salt

Directions

1

Preheat oven to 350°.

2

Sift together flour mix, xanthan gum, baking powder, and salt.

3

In a large mixing bowl, beat eggs until thick, then add sugar and vanilla. Stir in dry ingredients, then hot milk with butter.

4

Pour batter into a 9x13 pan. Bake for 25 minutes.

5

While cake is baking, cream together butter, cream, and brown sugar. Add pecans and salt.
Spread topping on warm cake, then return it to the oven. Brown under the broiler for one minute, watching carefully to ensure the topping doesn't burn.

Gluten Free Sunday Morning Breakfast Cake