Gluten free coffee cake
Find a gluten free coffee cake recipe for any occasion. The best coffee cake recipes are homemade and are fun to experiment with.
Using fresh berries enhance the flavour and make them naturally healthy and appealing to the eye. Blueberries have long been the favourite berry to use for coffee cake so I've posted a couple of recipes for you to try.
Cranberries will also yield a really nice coffee cake with just the right combination of sweet and tart flavours.
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Gluten Free Coffee Cake Recipes
Nutty Lemon-Blueberry Coffee Cake:
- 1 cup softened butter or margarine
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 teaspoon gf vanilla extract
zest of two medium lemons
juice of one lemon
- 2 1/2 cups gf flour mix
- 2 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 cups fresh blueberries
Topping:
- 1 cup chopped pecans
- 1/2 cup sugar
- 1 teaspoon cinnamon
Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gf flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9"x13"x2" glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 for 35-40 minutes or until cake tests done. Yield 16-20 servings.
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Rhubarb Coffee Cake:
It is also very good with blueberries instead of the rhubarb.
- 1/2 cup margarine
- 1-1/2 cups white sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups GF flour mix (e.g B.Hagman's)
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup milk
- 2 cups chopped rhubarb
Topping:
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.
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