This recipe for a beautiful blueberry crumb coffeecake was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Make topping:
Mix 1/2 cup sugar, 1/4 cup softened butter, 1/3 cup Gluten Free Cookie Flour or GF pancake mix, 1 teaspoon cinnamon - mix thoroughly and set aside.
Batter:
Cream together:
1/4 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon xantham gum
1/4-1/2 teaspoon salt
2 teaspoons baking powder
Add 2 cups Gluten Free Cookie Flour
Then stir in 1/2 cup milk.
Stir the batter thoroughly, then add 2 cups fresh or frozen wild blueberries and stir gently just to mix. If you mix too hard, the batter will turn blue throughout. If the blueberries are still frozen that is ok.
Spoon the batter into a greased, lined (use parchment paper to line the bottom), 8x8 or 9x9 inch pan. Sprinkle reserved topping on the top. Bake at 375 for 40-50 minutes. Stick a knife in to the middle and if the knife comes out clean the cake is done.
Serve warm or cold.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
June 6, 2006
June 4, 2006
Raspberry Crumb Coffeecake
Grease an 8 or 9 inch spring-form pan with removable bottom.
Preheat oven to 350 degrees.
Make crumbly topping and reserve. Mix 4 Tablespoons butter, 1/4 cup gluten free cookie flour mix, 1 teaspoon gluten free cinnamon, and 1/4 cup sugar until crumbly. Set aside.
In your food processor, mix until smooth:
1/4 cup butter
2/3 cup confectioner's sugar
1/8 teaspoon salt
1 teaspoon vanilla
Add and mix until smooth:
1 egg
6 Tablespoons milk
2 Tablespoons freshly squeezed lemon juice
In a bowl, mix:
1 1/4 cups gluten free cookie flour mix
1 teaspoon xantham gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Add to the wet mixture and mix thoroughly.
Spread half of the dough on the bottom of the prepared pan. Then cover this dough layer with 1/2 cup of raspberry preserves, spread thinly. Top this with the rest of the dough mixture, spreading it carefully over the preserves. Now sprinkle the reserved crumbly topping on the top.
Bake the coffeecake at 350 degrees for 45 minutes or so, depending on the size of the pan, until a knife inserted in the center comes out clean. Remove it from the oven, run a knife around the sides and remove the sides. Serve warm or cool.
This recipe is based on a recipe from Cooking Light magazine, and adjusted for gluten free cooking by Gf-Zing!
Make sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
Preheat oven to 350 degrees.
Make crumbly topping and reserve. Mix 4 Tablespoons butter, 1/4 cup gluten free cookie flour mix, 1 teaspoon gluten free cinnamon, and 1/4 cup sugar until crumbly. Set aside.
In your food processor, mix until smooth:
1/4 cup butter
2/3 cup confectioner's sugar
1/8 teaspoon salt
1 teaspoon vanilla
Add and mix until smooth:
1 egg
6 Tablespoons milk
2 Tablespoons freshly squeezed lemon juice
In a bowl, mix:
1 1/4 cups gluten free cookie flour mix
1 teaspoon xantham gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Add to the wet mixture and mix thoroughly.
Spread half of the dough on the bottom of the prepared pan. Then cover this dough layer with 1/2 cup of raspberry preserves, spread thinly. Top this with the rest of the dough mixture, spreading it carefully over the preserves. Now sprinkle the reserved crumbly topping on the top.
Bake the coffeecake at 350 degrees for 45 minutes or so, depending on the size of the pan, until a knife inserted in the center comes out clean. Remove it from the oven, run a knife around the sides and remove the sides. Serve warm or cool.
This recipe is based on a recipe from Cooking Light magazine, and adjusted for gluten free cooking by Gf-Zing!
Make sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
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