GLUTEN-FREE COFFEE CAKE
After modifying several coffee cake recipes, I came up with this tasty gluten-free coffee cake good for serving with breakfast, lunch, or dinner.
Provided by Liesl
Categories Desserts Cakes Coffee Cake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 29
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.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 58.5 g, Cholesterol 47.7 mg, Fat 22.6 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 227.7 mg, Sugar 40.5 g
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Hamid Islamic World
[email protected]This coffee cake is a bit too dense for my taste. I think I'll try a different recipe next time.
John Moya
[email protected]I'm really impressed with this coffee cake. It's gluten-free, dairy-free, and it tastes amazing. I will definitely be making this again.
Karim Zayed
[email protected]This coffee cake is the perfect way to start my day. It's light and fluffy, and the streusel topping adds a delicious crunch.
Keevenna Brandon
[email protected]I love that this coffee cake is dairy-free. It's hard to find gluten-free and dairy-free baked goods, so this recipe is a real lifesaver.
Jarad Lewis
[email protected]This coffee cake is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Kayla Simpson
[email protected]I'm not sure what went wrong, but my coffee cake turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Aplk Lama
[email protected]This coffee cake is a great way to use up leftover coffee. I always have a few cups of coffee left over in the morning, and this is the perfect way to use it up.
Pulenthiran Sangeetha
[email protected]I made this coffee cake for my gluten-free friend and she loved it. She said it was the best gluten-free coffee cake she's ever had.
Maria Aguero
[email protected]I'm not a big fan of coffee cake, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
ABDUL WAHAB (MUHAMMAD)
[email protected]This coffee cake is so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Sol Abajo
[email protected]I love the streusel topping on this coffee cake. It's the perfect combination of sweet and crunchy.
N.B. Nishanto
[email protected]This coffee cake is perfect for a brunch or afternoon tea. It's light and fluffy, with a delicious streusel topping.
Techno Cell
[email protected]I've made this coffee cake several times and it's always a hit. It's a great recipe for a crowd.
Andrea Neal
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The cake was dry and crumbly, and the streusel topping was too sweet.
md Monju
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly. It's a great way to use up leftover coffee.
fact factory
[email protected]I love this coffee cake! It's so moist and flavorful. The streusel topping is the perfect finishing touch.
Yonas Birhane
[email protected]This coffee cake is delicious! I made it for my family and they all loved it. It's a great recipe for a special occasion or just a weekend treat.
Wendymbassett Bassett
[email protected]I've tried many gluten-free coffee cake recipes, but this one is by far the best. It's so easy to make and always turns out perfectly. The crumb is moist and tender, and the streusel topping is just the right amount of sweetness.
Chanel holly
[email protected]This coffee cake was a hit at my gluten-free brunch! It was moist and flavorful, with a perfect crumb. I loved the streusel topping, which added a nice crunch. I will definitely be making this again.