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.

Watergate salad

1 cup miniature marshmallows
1 package pistachio pudding
1 can (20 oz) crushed pineapple in juice, undrained
1/2 cup pecans or walnuts
1 1/2 cups cool whip topping thawed

In a large bowl combine marshmallows pudding mix pineapple and nuts.
Fold in the Cool Whip and refrigerate for 1 hour.

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**** Do not try to thaw Cool Whip in microwave. Leave out on the counter or in the refrigerator it will thaw in 4 hours.********

* * * not corn or gluten free ****************