Fig & Brown Sugar Coffee Cake - Gluten Free

Oh man, this is my favorite flavors this time of the year! Figs!  Brown Sugar! It's so warm and cozy to eat with coffee or tea in the cold fall Seattle weather.  Look at that loveliness!

This is right out of the oven, pre-glaze...

I made this with the Cup 4 Cup gluten free flour.  Can't tell the difference from the regular flour.  Really!

For the cake:
1 C Brown Sugar (packed)
1.5 C Gluten Free Flour
2 tsp  Baking Powder
1/2 tsp Baking Soda
2 Eggs
1 C Sour Cream
1 C of Figs quartered

-Preheat oven to 350

-Butter or spray a 9" cake pan

-Mix the sugar, flour, baking powder, baking soda in large bowl.

-In a smaller bowl, whip eggs and sour cream.

-Fold in the egg mixture to the dry flour mixture until well combined

-Bake for about 35-40 min. Test with a tooth pick in the center until it comes out clean.  Let cake cool completely.

-Pour the mixture into a cake pan and spread out evenly.
-Place the figs evenly balanced over the cake mixture.

For the glaze:
1/4 C Brown Sugar (packed)
1 1/2 C of Powder Sugar
1/2 tsp of Cinnamon
1/2 tsp of Cardamon
2  tbsp of Honey
2  tbsp of warm water
-Combine all ingredients until well mixed, let it set for 30 min until all sugars are dissolved.
-Drizzle on to warm cake and serve.