Gluten-Free Coffee Cake
When it comes to coffee cake, that’s what I want, deluxe.
- 1 cup finely milled white rice flour (I get mine at the Asian market)
- 0.5 cup firmly packed dark brown sugar
- 0.75 cup finely chopped walnuts
- 1 tsp vanilla extract
- 0.75 cup buttermilk, at room temp
- 1 egg, at room temp
- 0.5 tsp baking soda
- 1 tsp baking powder
- Tbsp softened butter
- 1 tsp salt
- 1.125 cup sugar
- 1.5 tsp xanthan gum
- 2 Tbsp gluten free oat flour (save money by preparing them the same way as the bread crumbs, from rolled GF oats milled finely in the food processor)
- 2 Tbsp tapioca starch
- 0.25 cup potato starch
- 0.25 cup sweet rice flour
- 1 tsp ground cinnamon
- Pull your butter, buttermilk and egg out of the fridge when you wake up, if you remember. Room temp butter is ideal (and the one thing I didn’t have at the outset of my attempt, melted and cooled will work, too).
- Preheat oven to 350F. Grease a 9-10” springform pan and sprinkle with GF Breadcrumbs (any stale GF bread item, pulsed in a food processor until crumb-like). Turn the pan to spread the crumbs evenly and pour out any excess crumbs.
- Combine your flours (I combined them in my stand mixer bowl): 1 cup finely milled white rice flour, 1/4 cup sweet rice flour, 1/4 cup potato starch, 2 Tbs tapioca starch, 2 Tbs GF oat flour, 1-1/2 tsp xanthan gum
- Add to the flour combo and combine thoroughly: 1 cup, plus 2 Tbs sugar, 1 tsp salt
- Mix 10 Tbs softened butter into the dry ingredients until it resembles large crumbs. Remove 1 cup of the crumb mixture, reserving it in a medium-sized mixing bowl.
- Add 1 tsp baking powder and 1/2 tsp baking soda to larger bowl of remaining crumbs and incorporate them into the crumbs, then add: 1 egg, at room temp, 3/4 cup buttermilk, at room temp, 1 tsp vanilla extract. Mix until batter is smooth and fully incorporated, either by hand or with your mixer and paddle attachment.
- Scrape batter into prepared pan and smooth the surface of the cake. Mix into the reserved crumbs: 3/4 cup finely chopped walnuts, 1/2 cup firmly packed, dark brown sugar, 1 tsp ground cinnamon. Sprinkle crumble topping over cake and bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean. Good luck following Irma & Marion’s instructions to let the cake cool on a rack for 1-2 hours before serving. Ours lasted on the rack for all of 15 minutes. Place any uneaten portion in an airtight container for up to 3 days on the counter, or freeze in individual servings for future ‘Deluxe Sunday’ mornings
Makes 1 cake
Based on the recipe in the 1997 edition of Joy of Cooking
For the full post, visit Hip Girl's Guide to Homemaking.