Gluten free fantastic coffee cake

Cake without icing or topping

4 large eggs
1 1/2 cup sour cream , full fat
3 1/2 teaspoons of vanilla extract 2 2 2/3 cup ATK flour (see my other recipes)
1 1/4 cup granulated sugar
1 tbsp baking powder
1 teaspoon salt
3/4 quarter teaspoon baking soda
1/4 teaspoon guar gum
8 tablespoons unsalted butter cut into 1/2 inch pieces and softened

Filling:
1 cup of batter from above
1 tbsp ground cinnamon
1/4 tsp ground nutmeg

Topping
1/3 cup nuts of your choice, I use almonds
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Pinch of salt
2 tbsp unsalted butter,  melted and cooled

Glaze
1 cup confectioners sugar
5 tsp milk
1 tsp vanilla extract

Preheat oven to 350° and grease a 16 cup tube pan. Dust the pan with granulated sugar just like you would if you were flouring the pan.

Whisk together eggs, 1 cup of sour cream, 1 tbsp vanilla extract.

In mixer with paddle, mix flour,  granulated sugar , baking powder,  salt , baking soda , and guar gum until combined on low speed.
Add the remaining sour cream and butter mixing until dry ingredients are moist but large pieces of butter remain . (do NOT cream this mixture)

Gradually add in the egg mixture as 3 additions, beating after each addition approximately 20 seconds each. After remaining egg mixture has been added beat until light and fluffy approximately 1 minute.

Filling : Remove one cup of batter and put in a separate bowl , incorporate a 1/2 teaspoon of vanilla , 1 tbsp of ground cinnamon and a quarter teaspoon of ground nutmeg.

Add some of the batter from the mixing bowl to the pan covering the bottom. Add the filling mixture by spoonfuls to the batter already in the pan swirl with a butter knife.Add the remaining batter on top of the filling mixture.

Baked in the oven until completely cooked 45 to 55 minutes and skewers inserted come out clean.
Allow the cake to cool on a wire rack for 30 minutes loosen from pan and turn over onto a rack for approximately one hour.

While the cake is Cooling prepare the topping with 1/2 cup of nuts 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon a pinch of salt and two tablespoons of unsalted butter melted and cooled toss together. Mix until nuts are well coated then set aside.

For the glaze, mix 1 cup of confectioners sugar, 5 teaspoons of  milk,  and 1 teaspoon of vanilla extract.

Pour the glaze on the cooled cake and sprinkle with the nut topping before the glaze begins to harden.

Amaretto cookies (instead of Brandy)

6 Tbsp molasses
1/2 cup sifted ATK GF Flour
1/2 cup butter
1/4 tsp salt
1 tsp cinnamon
1 cup granulated sugar
1 tsp powdered ginger
3 tbsp amaretto

These cookies are light and crispy. They appear quite dark due to the dark molasses I used.

Preheat oven to 350° bake.
Heat molasses in a pan to boiling then add butter. Add sifted flour and other ingredients, then amaretto last. Dough should appear to look like smooth molasses, if it appears a bit dry

Drop by 1/2 tsp 3 inches apart onto  a silicone mat very lightly greased and on a flat cookie sheet. This will help roll cookies easier. Spread the dough with the back of a spoon to a flat circle. If you don’t spread the dough the middle has the tendency to get gummy and not crisp up the way they should.

Do not put more than 3 cookies on the  pan due to how far these spread and how long it will take to cool then roll. The cookies will begin to harden quickly. Work quickly to keep them from hardening to the point where they cannot be rolled. If they do harden  before you get them rolled, pop the pan back in the oven briefly to help them soften.

Bake at 300° for 12 minutes. Cool on pan 1 minute,  then gently and lay over a wooden spoon or

metal cannoli tubes forming a hollow tube with the cookie.  If you do not remove them quickly enough from the pan they will stick to the pan and be unable to curl as a result,  you will have a flat but tasty cookie.

Fill with cream or whipped topping off your choice.

A wonderful filling is 1/2 cup sifted powdered sugar, 1/2 cup of butter creamed and 2 tbsp of amaretto. Whip all together and put into icing bag. Pipe into cooled cookies. This filling will disintegrate if you put it in hot cookies.