GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE
Try this gluten-free version of a classic breakfast treat-it will please the whole family!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
- In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
- In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
- In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.
Nutrition Facts : Calories 390, Carbohydrate 61 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 36 g, TransFat 1/2 g
GLUTEN-FREE SOUR CREAM COFFEE CAKE
Steps:
- Prepare Pan and Heat Oven. Preheat oven to 350 degrees Spray an 9x9-inch square baking pan with nonstick cooking spray. (For a thicker coffee cake, use an 8x8-inch pan.)
- Make the Streusel. Stir together the brown sugar, baking flour, and cinnamon in a small bowl. (You'll use the butter later.)
- Prepare the Cake Batter. Whisk together the baking flour and baking powder in a small bowl.
- Beat together the butter and cinnamon until light, about one minute on medium-high speed on a stand or handheld mixer.
- Add the granulated sugar. Beat until a thick paste forms, about 45 seconds. Stop the mixer. Scrape down the bottom and sides of the bowl. Mix again for 15 seconds. (This mixes in the thick butter that was stuck to the bottom of the bowl.)
- Stop the mixer. Add the eggs. Mix until combined. Stop the mixer. Scrap the bowl. Mix again for 15 seconds.
- Add HALF the flour mixture. Mix until combined. Add HALF the sour cream. Mix until smooth. Repeat with the remaining flour and sour cream. Mix until batter is smooth.
- Spread Batter into Pan and Add Filling. Spread half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter.
- Add Remaining Batter and Top with Streusel. Spread remaining batter over the filling. Stir the melted butter into the remaining streusel topping. Sprinkle the streusel topping evenly over the cake.
- Bake and Cool. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
- Cool for 20 minutes before serving. Store, wrapped, on the counter for up to three days.
GLUTEN-FREE COFFEE CAKE
After modifying several coffee cake recipes, I came up with this tasty gluten-free coffee cake good for serving with breakfast, lunch, or dinner.
Provided by Liesl
Categories Desserts Cakes Coffee Cake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 29
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
- Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.
- Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
- Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.
- Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 58.5 g, Cholesterol 47.7 mg, Fat 22.6 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 227.7 mg, Sugar 40.5 g
GLUTEN-FREE FRUIT SWIRL COFFEE CAKE
Glazed fruit swirl coffee cake - a delicious dessert that's ready in 45 minutes. Serve it warm or cold - it's a delight either ways.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
- In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
- Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
GLUTEN-FREE SOUR CREAM COFFEE CAKE
A nice coffee cake to serve on a lazy Saturday morning with a cup of coffee or to take to work on those office party days. NOTE: This recipe can easily be made with all-purpose flour and no xanthan gum for those who do not have an issue with gluten.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h25m
Yield 1 coffee cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
- Pour half of the batter into a greased and floured 10" bunt pan.
- Sprinkle with half of the pecan mixture.
- Gently top with remaining batter and pecan mixture.
- Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
- Cool completely then dust with confectioner's sugar.
Nutrition Facts : Calories 460, Fat 27.6, SaturatedFat 13.4, Cholesterol 82.1, Sodium 499.4, Carbohydrate 51.6, Fiber 1.3, Sugar 39.5, Protein 3.9
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