This coffee cake was really delicious. My oldest son is not a foodie. He eats to fill his stomach and doesn’t care a whole lot about the food itself. So I was surprised when he made it a point to tell me, “That cake is good.” I love the soft texture the sorghum and millet flours give this cake as well as the orange flavor provided by the juice and zest.
I adapted this recipe from Mennonite Country-Style Recipes. I cut the sugar in half both in the cake and in the topping. I substituted butter for shortening, and obviously made it gluten free. I’m submitting this recipe as part of Simply Indulgent Mondays – Fabulous food made a little bit healthier. Stop by for more great recipes and a chance to win a giveaway.