Gluten-free Lemon Pistachio Coffee Cake

• Pre-heat oven to 350 F / 176 C.
• Grease a 9 x 13-inch pan and set aside.

Dry Ingredients

• Combine the flours, ground up freeze-dried corn, salt, baking powder and spices in a medium-sized bowl and set aside.

Cake Batter

• In a large-sized bowl, cream the butter and sugar until it's light colored and fluffy.
• Add the 2 eggs and beat on high until light and airy.
• The batter should trail when you lift up the electric hand mixer.
• Add the yogurt and buttermilk and gradually build up the speed so that you are able to beat on high without making too much of a mess.

Egg Mixture

• In a large-sized bowl, beat the 3 eggs and sugar on high for about 6 minutes to get it as fluffy as possible. Set aside.

Topping Mixture

• Combine all of the ingredients and break any big lumps up with a fork or spoon.

Layer The Mixtures

• Spread about half of the cake batter out on the bottom of the greased pan, and make sure it goes to the edge of the pan.
• Pour a little over half of the egg mixture over the batter so that it is evenly covered, try to avoid it going to the edge of the pan.
• Sprinkle a little less than half of the topping mixture over the the egg mixture and cake batter.
• Spread the rest of the cake batter across the topping mixture.
• Pour the rest of the egg mixture evenly over the cake batter.
• Sprinkle the rest of the topping mixture evenly across the egg mixture and cake batter.
• Use a butter knife to swirl and mix-in the topping into the layers, but staying to the top half of the overall cake.
• Pat down any obvious lumps or bumps so that the top bakes evenly.

Bake The Cake

• Put the cake on the middle rack and bake for 30-35 minutes, depending on your oven and altitude.
• Rotate the cake in your oven to ensure even baking after the first 15 minutes.

Signs The Cake Is Done

• The top of the cake should look crisp and golden brown. The cake will start to pull away from the sides of the pan when it's done.
• Use a cake tester in the middle and take the cake out of the oven when it comes out clean.

Icings & Nuts

• In a cup or measuring cup, mix the respective ingredients until well combined and set aside until cake is cooled.
• Chop the nuts up and set aside until the cake is glazed.

Final Preparations

• Let the cake cool for about 8-10 minutes before glazing with the classic and citrus icings.
• When glazing, use a fork or small spoon to splatter the classic icing across the cake. I like to channel my inner Jackson Pollack at this time. It helps to go in one diagonal direction and stay in the same motion when adding the citrus glaze (sparingly) and nuts.
• Slice into 12 pieces and serve while still warm! Pairs well with a strong coffee or black tea.