Gluten Free Berry Coffee Cake

We had our leadership celebration brunch today and this gluten free berry coffee cake was a hit!!! I adapted the recipe I found on mygluten-freekitchen website and added a little extra cinnamon for fun. Once again I used the “Mama’s Almond Blend” Gluten free flour2 cups good quality gluten-free flour blend*
1 tsp. xanthan gum (omit if your flour contains xanthan already)
2 tsp. baking powder
1/2 tsp. salt
3/4 cup brown sugar
1/4 cup salted butter, softened
1 large egg
1 tsp. vanilla
1/2 cup buttermilk or yogurt
2 cups fresh or frozen berries

TOPPING
1/3 cup gluten-free flour
3 Tbsp. salted butter, softened
3 Tbsp. brown sugar
2 tsp cinnamon
3 Tbsp finely chopped almonds
DIRECTIONS
Preheat oven to 375°. Spray a 9″ deep dish pie plate with nonstick cooking spray and set aside.
COFFEE CAKE:
1. In a medium sized bowl, whisk together the flour, xanthan gum, baking powder, and salt until blended.
2. In the bowl of your electric mixer, cream together the sugar, butter, egg and vanilla.
3. Alternately add in the buttermilk and the flour mixture into the butter and sugar mixture. Mix only enough to blend together, don’t over-mix. Batter will be very thick.
4. Spread batter into a greased 9″ cake pan or pie plate.
5. Place the berries one at a time over the surface of the cake batter, gently pushing down into the batter.
TOPPING:
1. In a small bowl, whisk together gluten-free flour, and sugar. Cut in butter with a pastry cutter or two knives until mixture is crumbly and butter pieces are pea-sized or smaller. Stir in cinnamon and finely chopped almonds.
2. Sprinkle topping over the batter as evenly as possible.
3. Bake at 375° for 40-45 minutes or until a toothpick comes out clean.
4. Serve warm. Store leftover slices in an airtight container at room temp or place in fridge.

Gluten Free Berry Coffee Cake

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

A perfect light and yummy berry coffee cake. Took this to a women's ministry brunch audit was a hit!

Author: Kerry

Recipe type: Brunch

Cuisine: gluten free

Serves: 12

Ingredients

• 2 cups good quality gluten-free flour blend*
• 1 tsp. xanthan gum (omit if your flour contains xanthan already)
• 2 tsp. baking powder
• ½ tsp. salt
• ¾ cup sugar
• ¼ cup salted butter, softened
• 1 large egg
• 1 tsp. vanilla
• ½ cup buttermilk or milk
• 2 cups fresh or frozen berries (I used 1 c. raspberries + ½ c. blackberries + ½ c blueberries)
• TOPPING
• ⅓ cup gluten-free flour
• 3 Tbsp. salted butter, softened
• 3 Tbsp. sugar
• 3 Tbsp finely chopped almonds

Instructions

1. Preheat oven to 375°. Spray a 9" cake pan or pie plate with nonstick cooking spray and set aside.
2. COFFEE CAKE:
3. In a medium sized bowl, whisk together the flour, xanthan gum, baking powder, and salt until blended.
4. In the bowl of your electric mixer, cream together the sugar, butter, egg and vanilla.
5. Alternately add in the buttermilk and the flour mixture into the creamed sugar mixture. Stir only enough to blend together, don't over-mix. Batter will be very thick.
6. Spread batter into a greased 9" cake pan or pie plate.
7. Place the berries one at a time over the surface of the cake batter, gently pushing down into the batter. (See video for how I did this.) I found it easiest to start with the largest berries, then fill in with the smaller berries.
8. TOPPING:
9. In a small bowl, whisk together gluten-free flour, and sugar. Cut in butter with a pastry cutter or two knives until mixture is crumbly and butter pieces are pea-sized or smaller. Stir in finely chopped almonds.
10. Sprinkle topping over the batter as evenly as possible.
11. Bake at 375° for 40-45 minutes or until a toothpick comes out clean.
12. Serve from the pan, or once cooled, remove from the pan onto a cake plate or serving platter. Store leftover slices in an airtight container at room temp or place in fridge.

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