Gluten Free Fruit Swirl Coffee Cake Recipes

GLUTEN-FREE FRUIT SWIRL COFFEE CAKE

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.

FRUIT SWIRL COFFEE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray bottom and sides of 15x10x1-inch pan. In large bowl, stir cake mix, oil, water, vanilla and eggs, using large spoon, until batter forms.
• Set aside 3/4 cup batter; spread remaining batter evenly in pan. Spread pie filling over batter in pan. Drop remaining batter, 1 tablespoonful at a time, onto pie filling, spreading slightly.
• Bake 32 to 36 minutes or until toothpick inserted near center of cake comes out clean. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store loosely covered.

FRUIT SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix margarine and shortening together; add sugar and blend well.
• Then add eggs, vanilla and almond extract.
• Beat at high speed for 3 minutes.
• Sift the flour and baking powder together and add to the mixture.
• Spread 2/3 of the batter into a greased jelly roll pan. Set aside.
• Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken.
• Spread fruit filling on top of batter.
• Drop remaining batter on fruit filling by spoonfuls.
• Bake for 40-45 minutes. Cool 15 minutes.
• Combine powdered sugar and milk then drizzle this frosting on top.

GLUTEN-FREE FRUITCAKE

Steps:

• Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
• Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
• Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
• Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
• Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
• Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
• Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
• Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
• Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.