Celebrate National Coffee Cake Day with this Gluten-Free Recipe

These days it seems like there’s a National Day for everything. In April alone, there’s National Burrito Day, National Caramel Day and National Ferret Day. (What?) But National Coffee Cake Day, which is traditionally marked on April 7, is one occasion we can get behind, especially when it includes a recipe from Bob’s Red Mill. This delish option is simple to whip up and tastes amazing going down. Try it today!

Ingredients

• 2 1/4 cups Bob’s Red Mill Gluten Free Biscuit & Baking Mix
• 1/2 cup granulated sugar
• 3/4 cup melted butter
• 2 eggs
• 1/2 cup buttermilk or milk
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup chopped toasted nuts (optional)

Directions

1. Preheat oven to 350°F. Grease or lightly oil a 9x9-inch square pan and set aside.
2. In a medium bowl, combine Bob’s Red Mill Gluten Free Biscuit & Baking Mix, granulated sugar, and melted butter until crumbly. Remove ¾ cup of mixture and set aside in a small bowl.
3. Add eggs, buttermilk or milk, and vanilla extract to the remaining flour mixture and mix until fluffy and smooth. Transfer batter to the prepared pan and spread evenly.
4. Add brown sugar, cinnamon, and nuts (if using) to the reserved ¾ cup of flour mixture and mix until crumbly. Sprinkle evenly over the batter.
5. Bake until a tester inserted in the center comes out clean, about 25 minutes. Let cool at least 10 minutes before serving.