I have been fantasizing about this amazing candy bar coffee cake that my mom used to make when I was a kid. A recipe from my Great Aunt Dottie, famous for her not so low-cal cooking. As with many wonderful family recipes, I had filed this in the can’t be made gluten-free category. It isn’t that this is a particularly complicated recipe but rather, the recipe involved a box of Duncan Hines yellow cake mix and boxed cakes are so different from homemade recipes.
Well lucky for me, King Arthur has developed a fabulous gluten-free yellow cake mix. While I probably wouldn’t use the mix to make a traditional birthday cake, it is prime for being doctored up and turned into a candy bar coffee cake. As we role into February, throw your new years resolutions to the wind and mix up this treat for your next brunch. You won’t be disappointed and your friends wont believe it is gluten-free.
Gluten-free Candy Bar Coffee Cake Recipe:
- 1 box of King Arthur Gluten-free Yellow Cake Mix (Don’t follow the directions on the package)
- 1 stick butter softened but not melted
- 1 pkg instant vanilla pudding (Gluten-free of Course)
- 4 eggs
- 1 cup sour cream
- 1/2 c choc bits
- 2 squares melted dark choc
- Some brown sugar
Gluten-free Candy Bar Coffee Cake Directions:
Beat all wet ingredients for 5 min in an electric mixer. Butter a bundt or other tube pan. Add the cake mix and beat on high until thick like shaving cream. Sprinkle a little cinnamon in the pan. Pour 1/3 of the batter into the pan and sprinkle with the add-in’s. Pour 1/3 of the batter and sprinkle more add ins. Pour the remaining layer of batter. Marbleize with a butter knife swirling but not beating the add-in’s around. Bake at 350 for about 45 min or more until toothpick is clean. Monitor carefully at 45 min as you don’t want the cake to over bake. Allow the cake to cool before inverting the ban. If you need to use a spatula to lightly release the sides. Serve with your favorite brunch foods and enjoy.