Featherweight Breakfast Cake

This is a recipe based on one from a cookbook my mom gave me one year at Christmas.  The book is a home made one from 2009 by her friend Patty Reik and is a collection of her mother "Frieda Schuh's best loved recipes."  I probably use this cook book more often than all of my fancier store bought books combined!

The original recipe was smaller, but I found doubling it fills a 9"x13" pan nicely.

FEATHERWEIGHT BREAKFAST CAKE

Cake ingredients:

   1/2 c non-dairy butter

   2 eggs

  1 c almond milk (or other non-dairy milk)

  2 c sifted gluten free all purpose baking flour.

       (Another fine texture flour will probably work fine but may affect the flavor.)

  1 c granulated sugar

  2 tbsp baking powder

  1 tsp salt

  1 tsp xanthum gum

Topping:

  4 tbsp sugar

  1 tsp cinnamon

For cake, melt butter.  Cool slightly and mix well with egg and "milk."  Sift together flour, sugar, baking powder, xanthum gum and salt.  Add to egg mixture and wisk to smooth lumps.  Pour into a greased 9"x13" baking pan.  Combine topping ingredients and sprinkle on top.  If desired, use butter knife to cut in toppings to feather design.  Bake at 350 degrees for 20 minutes, or until toothpick pricked in center comes out clean.

This recipe tasted similar to a fluffy oven baked pancake.  I kept it covered overnight and made a wonderful breakfast even the next day slightly warmed up.  I topped it with real maple syrup, but it would be delicious with a fruit sauce topping!