Gluten Free Almond Berry Coffee Cake Food
ALMOND FLOUR COFFEE CAKE (GLUTEN-FREE & GRAIN-FREE)
Provided by Elizabeth
Number Of Ingredients 10
Steps:
- Heat the oven and prepare the pan. Adjust oven rack to middle position and preheat oven to 350 degrees Grease an 8-inch round cake pan with nonstick cooking spray or brush lightly with coconut oil. Place an 8-inch round piece of parchment paper in the bottom of the pan.
- Prepare the batter. Whisk the almond flour, coconut flour, baking powder, and salt together in a medium mixing bowl. Cut in coconut oil until no large pieces of coconut oil remain. I like to use my fingers for this. If you don't want to use your fingers, use a pastry cutter. Remove two tablespoons of dry mixture for the streusel and place in a small mixing bowl. Set aside.
- Add the eggs, one at a time, to the remaining dry ingredients. Allow each egg to incorporate before you add the next. After you add the final egg, whisk in the maple syrup and vanilla extract. Spread batter into prepared pan.
- Prepare the streusel. Stir together the reserved almond flour mixture, maple sugar, and cinnamon. Sprinkle the mixture evenly over the top of the cake.
- Bake the cake. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
- Remove pan from the oven and place on a wire rack. Allow cake to cool completely in the pan.
- Store, wrapped tightly, on the counter for up to three days.
GLUTEN-FREE ALMOND BERRY COFFEE CAKE
Wake up to a sweet breakfast treat the entire family will enjoy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
- In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
- In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
- Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g
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- Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9″ springform pan* and dust it with almond meal to prevent sticking.
- To make the cake: In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
- Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
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- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9-inch springform pan with non-stack spray and set aside.
- Make the crumb topping: In a medium bowl, stir together granulated sugar, whole wheat pastry flour, cinnamon, and salt. Scatter the butter pieces over the top, then with a fork, pastry blender, or your fingers, work the butter into the dry ingredients until moist crumbs form. Stir in the sliced almonds until evenly distributed and set aside.
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