Yummy, gluten-free and great for breakfast or dessert. Easy recipe from It's Not Complicated...
Ingredients for Loaf Cake:
- 1 2/3 cup all purpose flour of King Arthur Measure for Measure Gluten-Free Flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cup milk chocolate chips
- 1/2 cup unsalted butter, melted & allowed to cool
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 3/4 cup sour cream
Ingredients for Glaze:
- 2/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- 4-5 teaspoons water, until desired consistency is reached
Directions for Loaf Cake;
Preheat oven to 355-degrees.
Grease and line a 8.5x4.5-inch loaf pan. I used lightly greased parchment paper, assuring it over lapped the sides.
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir to combine.
In a smaller bowl, combine the cooled, melted butter, vanilla, eggs and sour cream and whisk until mixture is smooth.
Add wet ingredients to the dry and stir until combined.
Add the cake batter to the prepared pan and smooth out. Tap a few times to get the air bubbles out.
Bake for 45-55 minutes until cake tester comes out clean.
Cool for 15 minutes and then remove to a cooling rack.
Cool completely before applying the glaze.
Directions for Glaze:
Combine the powdered sugar and cinnamon. Gradually add the water until the desired consistency.
Once glaze is set cut into 8 pieces.
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