Gluten Free Almond Berry Coffee Cake Food

ALMOND FLOUR COFFEE CAKE (GLUTEN-FREE & GRAIN-FREE)

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

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.