Recipe from Mama Me Gluten Free (dot) comProjected prep time: 15 minutes; Projected bake time: 30 minutes
1 cup Pamela's baking and pancake mix
1/8 tsp. kosher salt
1/2 tbsp. milled flax seed
1/2 cup packed pure brown cane sugar
1/4 cup organic extra virgin coconut oil
1 large egg
1/2 tsp. pure vanilla
1/2 cup sour cream
1 Granny Smith apple, peeled and cut into small pieces
1/4 cup packed pure brown cane sugar
1 tbsp. butter
1/2 tsp. ground cinnamon
1/4 cup pecan pieces
Preheat oven to 350 degrees and grease 8x8 baking pan.
Combine Pamela's mix with salt and flax seed.
Combine sugar and coconut oil in large mixing bowl, mixing well.
Beat in egg and vanilla.
Stir half the dry ingredients into the egg mixture, then add the sour cream. When it's all incorporated, stir in remaining dry ingredients.
Stir in chopped apple. Spread into greased pan.
For topping, combine butter, brown sugar and cinnamon in a small bowl with a fork or your fingers until crumbly, then add pecans and mix in with fingers.
Sprinkle topping on top of the batter and place in oven.
Bake approximately 30 minutes, or until cake bounces back in center.