I see a weight gain coming on

I quit smoking yesterday at noon. Since then, I have been wearing a nioctine replacement patch and trying to keep busy. One of the things I do when stressed is cook. I hope I don't eat everything in sight while gaining control over my nicotine cravings. Just in case, I bought some baby carrots to chomp on.

But still, I baked this morning. Here's another family recipe converted to gluten free.

Cherry Almond Coffeecake

For the cake:

3/4 cup brown rice flour

1/4 cup tapioca starch

1/4 cup sweet rice flour

1 1/4 tsp xanthan gum

1/2 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

8 tbsp butter, melted

1/2 cup milk

1 egg, lightly beaten

1 tsp vanilla

For the filling:

1 can cherry pie filling

1/4 tsp almond extract

For the topping:

1/2 cup brown rice flour

1/4 cup sugar

2 tbsp butter, softened

1/4 cup sliced almonds

Preheat the oven to 350 degrees. Lightly spray a 9x9 baking dish with cooking spray and set aside.

In a bowl, combine these cake ingredients: brown rice flour, tapioca starch, sweet rice flour, salt, xanthan gum, sugar, baking powder, and baking soda. Add the vanilla, egg and milk; mix well with a spoon. Add the melted butter and beat well. Pour the batter into the prepared pan, spread evenly, and set aside.

Combine all of the topping ingredients in a small bowl (I use my fingers for this). Sprinkle half of the topping over the cake batter and set the rest aside. Sprinkle the almonds on top of the topping.

In yet another bowl, combine the cherry pie filling and almond extract. Spread the mixture evenly over the top of the topping. Finally, sprinkle the remaining topping over the top of the cherries.

Bake for about 60 minutes - the top will be golden brown. Let cool for 15 minutes befure cutting.