The Gluten-Free Homemaker

This coffee cake was really delicious.  My oldest son is not a foodie.  He eats to fill his stomach and doesn’t care a whole lot about the food itself.  So I was surprised when he made it a point to tell me, “That cake is good.”  I love the soft texture the sorghum and millet flours give this cake as well as the orange flavor provided by the juice and zest.

I adapted this recipe from Mennonite Country-Style Recipes.  I cut the sugar in half both in the cake and in the topping.  I substituted butter for shortening, and obviously made it gluten free.  I’m submitting this recipe as part of Simply Indulgent Mondays – Fabulous food made a little bit healthier.  Stop by for more great recipes and a chance to win a giveaway.

Gluten-Free Orange Coffee Cake

Ingredients

• 1/2 c. sugar
• 1/2 c. butter
• 2 eggs
• 2/3 c. sorghum flour
• 2/3 c. millet flour
• 2/3 c. potato starch
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. xanthan gum
• zest of one orange
• 1/2 c. sour milk (1/2 Tb. vinegar + milk to = 1/2 c.)
• 1/2 c. orange juice

Topping

• 1/4 c. butter, melted
• 1/4 c. brown sugar
• 1/4 c. orange juice
• 1 c. sweetened flaked coconut

Instructions
With your mixer, cream together the sugar and butter.  Add the eggs and beat until fluffy.  Combine the dry ingredients and the zest, and separately combine the wet ingredients.  Add the dry ingredients alternately with the wet ingredients to the mixture in the mixing bowl. 

Spread into a greased/sprayed 9 x 13 inch baking pan.  Bake at 350 degrees for 25 minutes or until tester comes out clean.  While it is baking, combine the topping ingredients.  Spread the topping over the hot cake and broil a couple of minutes until lightly browned.

Labels: breakfast recipes, dessert recipes