Sunday, June 19, 2011
Gluten Free Coffee Cake Temptation
This began as an experiment and came out a masterpiece. Shawn was adamant that He didn't like coffee cake of any kind and was reluctant to try this. He had 3 helpings at first sitting. =]
It has that moist crumb that when some of it crumbles out onto the plate you can simply mash it with your fork and it sticks together enough to be picked up with the bottom of your fork. I love coffee cake.
This is a variation on cinnamon streusel coffee cake. This recipe isn't as healthy or low-fat as a lot of my recipes, but it sure is delicious! I am positive that even the most finicky eaters will love this coffee cake.
1 cup granulated sugar
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup brown rice flour
1/4 cup potato starch (not potato flour)
1 cup 2% milk
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
2 and 1/2 teaspoons baking powder
1/2 cup Crisco butter flavored shortening (room temperature)
1/2 teaspoon salt
1 teaspoon guar gum
3/4 cup gluten free rolled oats (finely blended in a food processor)
1 cup of walnuts (blended in a food processor, measured after blending)
1/2 cup and 1 tablespoon brown sugar
1/4 cup brown rice flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter (melted)
Begin by mixing the crumble together. I started with blending the gluten free rolled oats in my food processor until finely chopped.
Then I blended the walnuts in the food processor to a fine crumb.
Next I put all the ingredients for the crumb into a small mixing bowl like this.
Mix it all together thoroughly until everything is moistened and the spices are well blended in. Then set this aside.
Preheat the oven to 350 degrees and grease your baking pan. I used an Anchor Hocking glass 2 quart casserole dish. Whisk the eggs and the vanilla together and set this aside. Whisk the milk and the apple cider vinegar together and set this aside for a few minutes.
Now to mix the batter. Begin by adding all the dry ingredients into a large mixing bowl.
Whisk these together thoroughly.
Add the room temperature Crisco butter flavor shortening and cut it into the flour. It's best for it to remain in tiny flour covered chunks like this.
Whisk the eggs/vanilla mixture into the milk and the apple cider vinegar mixture and add this combined mixture into a well in the flour mixture. Stir this together slowly just enough to moisten all flour but not enough to dissolve all the lumps. Pour about half of this mixture into your prepared baking dish. Then sprinkle about half of the crumble mixture on top of the batter, using your hands to evenly disperse as you drop it in.
Repeat that last step and pour the remaining batter on top of the first layer of crumble, then hand sprinkle the rest of the crumble on the top evenly.
Bake uncovered for 70 minutes. Test with toothpick at 60 minutes and then again at 70 if it isn't done at 60. The toothpick should come out clean when inserted into the center of the cake. Once it is done, remove from the oven and cool on a wire rack for a bit before serving. Notice the batter has enveloped the crumble.
Slice off a piece and serve! Delicious with the obvious, coffee, but delicious with a glass of milk also.
© The Gluten Free Spouse / Shawn Christopher Mooney
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I like the look of the different textures in the one cake. I will certainly give this a try, yumm...ReplyDelete