Cindi’s Café Cake

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.

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