Gluten Free Overnight Coffee Cake Recipe 55

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 OVERNIGHT COFFEE CAKE RECIPE - (5/5)

Steps:

• Spray a 9X13-inch baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside. In the bowl of an electric stand mixer, beat the butter on medium speed for 1 minute. Add the sugar, beat on high speed for 1 more minute. Add the eggs, one at a time, beating well after each addition. Add the sour cream. Mix until well blended, about 30 seconds. Add the flour mixture. Beat on low speed until incorporated. Do not over-beat. Spread batter into prepared pan. In a small mixing bowl, stir together the brown sugar, cinnamon, and nuts. Sprinkle this mixture over the batter in the prepared pan. Cover and refrigerate overnight. To bake: Remove the pan from the refrigerator and let set at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake for 40 minutes, or until toothpick inserted in the center of the cake comes out clean. May serve warm or cooled.

GLUTEN FREE OVERNIGHT COFFEE CAKE

Steps:

• Cream butter & sugars.
• Add eggs and vanilla and beat well.
• Combine dry ingredients in a separate bowl.
• Add dry ingredients alternating with buttermilk.
• Pour into greased 9 x 13 pan.
• Combine topping ingredients and sprinkle over batter.
• Cover with foil and refrigerate overnight.
• In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.

GLUTEN-FREE TOFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
• Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
• With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
• Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
• Slice the cake into squares. Top each square with the sauce and whipped cream.

OVERNIGHT COFFEE CAKE

Steps:

• Lightly grease an 8 inch square baking pan. In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. Beat in the egg until well blended. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread evenly into the prepared baking pan.
• In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. Sprinkle over the batter. Cover, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

GLUTEN-FREE COFFEE CAKE

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.