April 26, 2009
Fruit-Filled Coffee Cake
It’s funny. I can’t remember what wheat based coffee cake was like. I don’t think the texture of this cake is quite the same. Similar to my drop biscuits in texture and taste, this cake is delicious though. I looked at several recipes before coming up with this one. I tried cutting the sugar and fat and it worked well. If you want a sweeter cake, increase the sugar by another 1/2 cup. I liked the fact that it wasn’t very sweet and that it used freshly ground whole grain sorghum. My family (including me) ate this up in a snap, although no one had coffee with it. Having a particularly early dinner one evening, we enjoyed this later for dessert/snack.
I had a can of cherry pie filling in my pantry which I used, but I prefer to stay away from products with high fructose corn syrup. You can certainly make a filling yourself, such as my huckleberry topping. I used butter and milk in this recipe, but I think it would work well using oil and a milk substitute, if you are dairy free.
Gluten-Free Fruit-Filled Coffee Cake
- 1/2 c. butter, softened
- 1 c. sugar
- 4 eggs
- 1 tsp. vanilla
- 1 1/2 c. sorghum flour
- 1 c. potato starch
- 1/2 c. tapioca starch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. xanthan gum
- 1/4 c. + 2 Tb. milk
- 21 oz. can pie filling or about 3 c. homemade filling
Using a mixer, cream together the butter and sugar. Add the eggs and vanilla and beat for several minutes until fluffy. Combine the dry ingredients and add them alternately with the milk, beginning and ending with the flour mix.
Spread about half the batter (maybe a little more) into the bottom of a sprayed or greased 10 x 15 inch jelly roll pan. Spread the pie filling over the batter. I dropped spoonfuls onto it and then spread it out with a fork.
Bake at 350 degrees for about 30 minutes. If you give it a try, let me know how you like it.
Labels: breakfast recipes
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