<<Disclaimer:  Verify this information before applying it to your situation.>>
 
********************************************************************
Copyright 1995, Andrea Karen Frankel.   All commercial rights
reserved.  Permission granted to copy and distribute at no charge,
provided this copyright is included intact and the recipes are not
modified.
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Almond Coffee Cake
--------------------- makes 9x13 pan
                      (Andrea Frankel)
 
This can be eaten hot out of the oven; it makes a wonderful brunch
buffet dish, especially when houseguests have brought a bag of
evil, tempting, Danish pastries!  Individual pieces can be reheated
briefly in the microwave, but don't repeatedly reheat the whole
dish - it will get hard and stale.
 
Topping:
2/3 cup         brown sugar
1/2 cup         brown or white rice flour
1 tsp           cinnamon
1 cup           sliced almonds
1/4 cup (1/2 stick) butter, melted
 
1 stick         butter
1 cup           sugar or 2/3 cup fructose
3                       eggs
 
2 tsp           GF almond extract
1 cup           vanilla nonfat yogurt (small container)
                        (or plain nonfat yoghurt + 1/2 tsp GF vanilla extract)
 
1+1/2 cup       GF flour mix (BH, or Andrea's Brown GF Mix)
1/2 cup         soy flour
2 tsp           baking powder
1 tsp           baking soda
1/4 tsp         salt
 
Preheat oven to 350 degrees F (325 if using a glass baking dish).
Spray 9x13 pan with pan spray.
 
Mix topping ingredients together lightly until blended; set aside.
 
Sift dry ingredients together; set aside.
 
Cream butter and sugar together thoroughly; beat on high for 2-3
minutes until fluffy.  Add eggs one at a time, beating on high until
each is thoroughly incorporated.
 
Stir extract(s) into yogurt until well blended.  Add yogurt
and dry mixture alternately to creamed mixture in thirds, mixing
well after each addition.
 
Spread batter in pan.  Sprinkle evenly with topping, but don't press
it into the batter.  Bake about 30 minutes, until toothpick comes out
clean.