This is a light and fluffy coffee cake that I first developed for Circle of the Sun Café in 1988. Featured in Maui Vision Magazine.
In a bowl, combine the topping:
1C brown sugar
½ c spelt or GF flour
½ c melted butter
¼ tsp salt
2 tsp cinnamon
¾ c chopped walnuts or pecans
Cake batter for 11X9 baking dish
Mix the dry ingredients together:
3c flour – spelt or GF flour
1c sugar
1Tbs baking powder
½ tsp salt
1 tsp cinnamon
Mix the wet ingredients together:
¾ c melted butter
2 eggs
1 1/2C milk
1 tsp vanilla
Mix the wet and dry ingredients thoroughly until the batter color lightens, 1-2 minutes.
Evenly sprinkle the topping over it.
Bake at 350 degrees for 30 mins. Do not over bake. This cake is meant to be very moist.
Serve warm.
