GLUTEN FREE CINNAMON-STREUSEL COFFEECAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     This is the best coffee cake I have ever had.  I converted the recipe from the King Arthur Flour website.  The cake is moist and soft with a lovely thin middle layer of cinnamon and a delicious streusel topping.  Everyone loved it and took seconds.

     The butter and sour cream give this golden cake its superb rich flavor, so be sure to use the best quality you can find (do not skimp here).  The original recipe states that you can prepare the cake and refrigerate the RAW cake (covered in plastic wrap) overnight and bake it the next day.  I did not try this yet.  The baked gf cake stayed fresh and moist for 3 days at room temperature.  You might well ask how it lasted three days if it was so good, so let me explain. The first cake went so fast that I had to bake a second to have enough for expected guests.  I froze some pieces and later let them thaw at room temperature for a half an hour before eating.  The frozen and thawed cake tasted just as good as the fresh baked cake. 

    

GLUTEN FREE CINNAMON-STREUSEL COFFEECAKE

Makes one 9 x 9”  square cake

INGREDIENTS

Streusel Topping

½ cup	Sugar
⅛ tsp.	Salt
¼ cup	Sorghum Flour
2 Tbs.	Tapioca Flour
1 Tbs.	Chickpea Flour
1 Tbs.	Coconut Flour
4 Tbs./2 oz.	Unsalted Butter - Melted
⅛ tsp.	Xanthan Gum
1 ½ tsp	Cinnamon

Filling

2 ½ Tbs./34 g	Brown Sugar - packed
1 ¾ tsp.	Cinnamon
½ tsp.	Cocoa Powder (optional - for color only)

Cake

6 Tbs./85 g	Unsalted Butter
½ tsp.	Salt
½ cup/149 g	Sugar
2 ½ Tbs./35 g	Brown Sugar
1 ½ tsp.	Baking Powder
1 tsp.	Vanilla Extract
2 large	Eggs
6 Tbs./85 g	Sour Cream (or Plain Yogurt)
½ cup + 2 Tbs./142g	Milk
1 cup + 2 Tbs.	Sorghum Flour
½ cup	Tapioca Flour
2 Tbs.	Chickpea Flour
2 Tbs.	Coconut Flour
¾ tsp.	Xanthan Gum

DIRECTIONS

1)    Preheat oven to 375℉.  Prepare a 9 x 9” square baking pan by lining it with parchment paper. (You can also use a 9” round pan and line the bottom with parchment paper.)  If you do not have parchment paper just grease the pan.

2)    Make the Streusel Topping by mixing together the sugar, salt, flours and cinnamon.  Add the melted butter and stir until well combined.  Set aside.

STREUSEL  TOPPING

3)    Make the filling by adding all of the ingredients and mixing together well.  Set aside.

FILLING

4)    Then make the cake. In a large bowl or the bowl of a stand mixer add the butter, salt, sugars, baking powder and vanilla.  Beat together until well combined and smooth.

5)    Add the eggs, one at a time, beating well after each addition.

6)    In a separate bowl mix the flours and xanthan gum and set aside.

Flour mixture on the right and
milk mixture on the left.

7)    In a separate bowl mix the milk and sour cream and set aside.

8)    Add half of the flour mixture and beat well, then add half of the milk mixture and blend in well.  Repeat with the remaining flour and milk mixtures.  Mix until smooth.

Batter all mixed and smooth.

9)    Pour half of the batter into the prepared pan.

Half the batter in the parchment lined pan.

10)Sprinkle the filling gently over the batter.  Using a knife swirl the filling through the batter.

Filling sprinkled over the top of half of the batter and swirled with a knife.

11)Top with the remaining batter.

12)Sprinkle the topping over the top of the batter.

Streusel topping over all the batter with the cinnamon filling.

13)Bake for 10 minutes at 375℉, then reduce the oven temperature to 350℉ and bake an additional 40-45 minutes.  When done the cake will spring back when gently pressed in the middle.

Baked coffee cake.

14)Allow the cake to cool 10 minutes before running a knife around the edges and removing from the pan.  Allow to cool another 10 minutes before serving or cutting.  If you did not use parchment paper you can cool the cake in and serve the cake directly from the pan.

15)The cake will stay fresh and moist for about 3 days.  Freeze pieces and then thaw about ½ and hour at room temperature for longer storage.  The original wheat recipe stated that you can prepare the cake and refrigerate the RAW cake (covered in plastic wrap) overnight and then bake it the next day.  The chilled batter might need about 5 additional minutes of baking.  I have not yet tried this make ahead method so I can not say how it will work with a GF cake.

GLUTEN FREE CINNAMON-STREUSEL COFFEECAKE Makes one 9 x 9” square cake INGREDIENTS Streusel Topping ½ cup Sugar ⅛ tsp. Salt ¼ cup Sorghum Flour 2 Tbs. Tapioca Flour 1 Tbs. Chickpea Flour 1 Tbs. Coconut Flour 4 Tbs./2 oz. Unsalted Butter - Melted ⅛ tsp. Xanthan Gum 1 ½ tsp Cinnamon Filling 2 ½ Tbs./34 g Brown Sugar - packed 1 ¾ tsp. Cinnamon ½ tsp. Cocoa Powder (optional - for color only) Cake 6 Tbs./85 g Unsalted Butter ½ tsp. Salt ½ cup/149 g Sugar 2 ½ Tbs./35 g Brown Sugar 1 ½ tsp. Baking Powder 1 tsp. Vanilla Extract 2 large Eggs 6 Tbs./85 g Sour Cream (or Plain Yogurt) ½ cup + 2 Tbs./142g Milk 1 cup + 2 Tbs. Sorghum Flour ½ cup Tapioca Flour 2 Tbs. Chickpea Flour 2 Tbs. Coconut Flour ¾ tsp. Xanthan Gum DIRECTIONS 1) Preheat oven to 375℉. Prepare a 9 x 9” square baking pan by lining it with parchment paper. (You can also use a 9” round pan and line the bottom with parchment paper.) If you do not have parchment paper just grease the pan. 2) Make the Streusel Topping by mixing together the sugar, salt, flours and cinnamon. Add the melted butter and stir until well combined. Set aside. 3) Make the filling by adding all of the ingredients and mixing together well. Set aside. 4) Then make the cake. In a large bowl or the bowl of a stand mixer add the butter, salt, sugars, baking powder and vanilla. Beat together until well combined and smooth. 5) Add the eggs, one at a time, beating well after each addition. 6) In a separate bowl mix the flours and xanthan gum and set aside. 7) In a separate bowl mix the milk and sour cream and set aside. 8) Add half of the flour mixture and beat well, then add half of the milk mixture and blend in well. Repeat with the remaining flour and milk mixtures. 9) Pour half of the batter into the prepared pan. 10) Sprinkle the filling gently over the batter. Using a knife swirl the filling through the batter. 11) Top with the remaining batter. 12) Sprinkle the topping over the top of the batter. 13) Bake for 10 minutes at 375℉, then reduce the oven temperature to 350℉ and bake an additional 40-45 minutes. When done the cake will spring back when gently pressed in the middle. 14) Allow the cake to cool 10 minutes before running a knife around the edges and removing from the pan. Allow to cool another 10 minutes before serving or cutting. If you did not use parchment paper you can cool the cake in and serve the cake directly from the pan. 15) The cake will stay fresh and moist for about 3 days. Freeze pieces and then thaw about ½ and hour at room temperature for longer storage. The original wheat recipe stated that you can prepare the cake and refrigerate the RAW cake (covered in plastic wrap) overnight and then bake it the next day. The chilled batter might need about 5 additional minutes of baking. I have not yet tried this make ahead method so I cannot say how it will work with a GF cake.

GLUTEN FREE GINGERBREAD SNACK CAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     It is December and time for the traditional flavors of the season: gingerbread, eggnog and chocolate mint!  I have a lots of chocolate mint recipes posted and a few egg nog ones, but only one gingerbread recipe (for Gingerbread Biscotti).  I plan to post a few new gingerbread recipes this year beginning with this one for snack cake.

     There are many recipes for gingerbread cakes, some lightly flavored some stronger with lots of ginger and molasses.  This cake is on the stronger side.  The cake is moist and tastes even better after one or two days.  I like it plain, but a cream cheese frosting or a dollop of whipped cream goes well with it.  This is called a snack cake because you can eat it anytime of day (breakfast, lunch, dinner, tea time or a coffee break) not just for dessert. 

    

GLUTEN FREE GINGERBREAD SNACK CAKE

Makes one 9” round cake

INGREDIENTS

1 cup	Sorghum Flour
½ cup	Tapioca Flour
¼ cup	Chickpea Flour
¼ cup	Coconut Flour
¾ tsp	Xanthan Gum
1 ½  tsp	Baking Soda
¼ tsp	Salt
1 ½  tsp	Ground Ginger
1 ½  tsp	Ground Cinnamon
¼ tsp	Ground Cloves
¾ cup/180ml	Unsulphured Molasses
¾ cup/180ml	Hot Water - 100℉
½ cup	Unsalted Butter - room temperature
⅓ cup	Brown Sugar (light or dark)- Packed
1 large	Egg - room temperature
1 tsp.	Vanilla Extract

DIRECTIONS

1)    Place the oven rack in the bottom third of the oven.  Preheat oven to 375℉.  Prepare a 9” springform pan by lining the bottom with a circle of parchment paper and greasing the sides and parchment paper.  (Note that a regular 9” cake pan will not be deep enough for this recipe, that is why I am using the springform pan.)  Set aside.

2)    In a bowl add the flours, xanthan gum, salt, baking soda and spices and mix well.  Set aside.

3)    In a bowl or large glass measuring cup add the hot water and molasses and mix well.  Set aside.

4)    In the bowl of a stand mixer cream the butter and sugar and sugar for 2 minutes until light and fluffy.

5)    Add the egg and vanilla and mix in until well combined.

Butter, sugar, eggs and vanilla.

6)    Add ⅓ of the flour mixture and mix in well.  Add ½ of the molasses mixture and mix in well.  Repeat until all the molasses and flour have been added and well mixed in.  Scrape down the sides and bottoms of the bowl and mixer blades and mix on medium speed for one to two minutes.  If the batter is not beaten enough the center of the cake will fall.

Adding half of the molasses mixture after ⅓ of the flour mixture was mixed with the butter and eggs.

After ½ of the molasses mixture was mixed in. 

Adding the second ⅓ of the flour mixture.

Adding the second ½ of the molasses mixture after the second ⅓ of the flour was mixed in. 

Adding the last ⅓ of the flour mixture.

The finished batter.

7)    Pour the batter into the prepared pan and bake at 375℉ for 10 minutes then reduce the oven temperature to 350℉ and bake for another 25 minutes.  The cake is done when it springs back when the center is gently pressed with a finger.  Baking time will vary according to your oven; so if your oven tends to run hotter begin to check for doneness 10 minutes sooner.  (Note that I have found that with whole gluten free cakes it rises and bakes better at a higher beginning temperature.  This boost is not necessary with cupcakes, but it makes a difference with larger cakes.)

8)    Allow the cake to cool for 10-15 minutes in the pan on a rack.  Then remove the cake from the pan and transfer it to a rack to cool completely.

9)    This cake can be eaten plain and it also goes really well with cream cheese frosting or whipped cream.

GLUTEN FREE GINGERBREAD SNACK CAKE Makes one 9” round cake 1 cup Sorghum Flour ½ cup Tapioca Flour ¼ cup Chickpea Flour ¼ cup Coconut Flour ¾ tsp Xanthan Gum 1 ½ tsp Baking Soda ¼ tsp Salt 1 ½ tsp Ground Ginger 1 ½ tsp Ground Cinnamon ¼ tsp Ground Cloves ¾ cup/180ml Unsulphured Molasses ¾ cup/180ml Hot Water - 100℉ ½ cup Unsalted Butter - room temperature ⅓ cup Brown Sugar (light or dark)- Packed 1 large Egg - room temperature 1 tsp. Vanilla Extract INGREDIENTS DIRECTIONS 1) Place the oven rack in the bottom third of the oven. Preheat oven to 375℉. Prepare a 9” springform pan by lining the bottom with a circle of parchment paper and greasing the sides and parchment paper. (Note that a regular 9” cake pan will not be deep enough for this rec-ipe, that is why I am using the springform pan.) Set aside. 2) In a bowl add the flours, xanthan gum, salt, baking soda and spices and mix well. Set aside. 3) In a bowl or large glass measuring cup add the hot water and molasses and mix well. Set aside. 4) In the bowl of a stand mixer cream the butter and sugar and sugar for 2 minutes until light and fluffy. 5) Add the egg and vanilla and mix in until well combined. 6) Add ⅓ of the flour mixture and mix in well. Add ½ of the molasses mixture and mix in well. Repeat until all the molasses and flour have been added and well mixed in. Scrape down the sides and bottoms of the bowl and mixer blades and mix on medium speed for one to two minutes. If the batter is not beaten enough the center of the cake will fall. 7) Pour the batter into the prepared pan and bake at 375℉ for 10 minutes then reduce the oven temperature to 350℉ and bake for another 25 minutes. The cake is done when it springs back when the center is gently pressed with a finger. Baking time will vary accord-ing to your oven; so if your oven tends to run hotter begin to check for doneness 10 minutes sooner. (Note that I have found that with whole gluten free cakes it rises and bakes better at a higher beginning temperature. This boost is not necessary with cupcakes, but it makes a difference with larger cakes.) 8) Allow the cake to cool for 10-15 minutes in the pan on a rack. Then remove the cake from the pan and transfer it to a rack to cool completely. 9) This cake can be eaten plain and it also goes really well with cream cheese frosting.

GLUTEN FREE PUMPKIN CRUNCH CAKE RECIPE FROM SCRATCH

Posted by Bryna Bear aka Gluten Free Baking Bear

     This recipe for Pumpkin Crunch Cake caught my attention.  I had never heard of it, but it got some rave reviews so I decided to make a gluten free version.  I am so glad that I did.  This recipe is a keeper!  The top is a crumb type cake topped with crunchy nutty goodness and the bottom layer is a creamy and  perfectly spiced pumpkin pudding.  The combination of the cake and creamy pudding is wonderful.  Serving this already delightful cake with a dollop of whipped cream, or ice cream enhances the enjoyment even more.  It makes a different and delicious pumpkin dessert that would be perfect for Thanksgiving.

     The recipe calls for a yellow cake mix.  Being a baker, I have a hard time justifying paying large amounts of money for some flour, sugar, baking powder, xanthan gum, salt and shortening that is already mixed together, when, with minimal effort, you can make it yourself with what you have on hand.  Also, mixes tend to include mystery ingredients that may or may not be good for you.  So I made it myself and am posting the recipe for the equivalent of a box of GF Yellow Cake Mix.  Of course, you can choose to cut down on time and buy a conveniently premixed box of GF Yellow Cake Mix.

     I made the cake with unsalted butter and half & half.  You can easily make it dairy free by using non dairy creamer and a butter flavored non dairy margarine.  Just leave out half the salt in the cake part if you use margarine since margarine has lots of salt in it already.  Or I might use half oil half margarine.  Or I might use half butter flavor shortening (which is not salted) and half oil and not adjust the salt.  I would probably add butter flavoring to any non dairy fat that I used to give it more flavor. 

     I love this cake.  Even those who claim not to like pumpkin desserts ate seconds.  I hope you enjoy it too.

 GLUTEN FREE PUMPKIN CRUNCH CAKE RECIPE FROM SCRATCH

INGREDIENTS

½ box or ½ recipe (see recipe below) = 10¼  ounces	Gluten Free Yellow Cake Mix -  home made (see recipe below) or store bought
1 cup	Canned Pumpkin
6 ounces = ⅔ cup	Half & Half or Evaporated Milk
1 whole + 1 white	Large eggs
6 Tbs.	Sugar - I used evaporated cane juice crystals
¼ tsp.	Himalayan Sea Salt
½ cup	Chopped Pecans and or Walnuts
8 Tbs. = 1 stick = 4oz.	Unsalted Butter - Melted

     

DIRECTIONS

1)    Preheat the oven to 350℉.  Prepare an 8” square pan by lining it with parchment paper. 

8x8 square pan lined with parchment paper.

2)    In a medium bowl add the sugar, salt & spices and mix together.  Add the pumpkin, half & half or evaporated milk, egg and egg white.  Mix until well combined and pour into the prepared pan.

Sugar, salt and spices mixed well.

Milk, egg and pumpkin added to the spices.

Pumpkin mixture.

Pumpkin mixture added to the pan.

3)    Sprinkle 10¼ ounces or half of the dry GF Yellow Cake Mix recipe evenly over the top of the pumpkin mixture.

GF Yellow Cake mix sprinkled evenly over the top of the pumpkin mixture.

4)    Sprinkle the chopped nuts evenly over the dry cake mix layer.

Nuts spread over the top.

5)    Drizzle the melted butter evenly over the top of everything.

Melted butter drizzled over the top.

6)    Bake for 50-55 minutes or until the top is golden brown.

Cake golden brown.

7)    Cool completely before cutting into squares.

The cooled cake is easily lifted out of the pan using the parchment paper.

Cooled cake cut into squares.

8)    Serve with whipped cream or vanilla ice cream.

9)    Refrigerate leftovers.

GLUTEN FREE YELLOW CAKE MIX

INGREDIENTS

1 ¼ cup	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chickpea Flour
¼ cup	Coconut Flour
1 cup	Sugar - I used evaporated cane juice crystals
4 tsp.	Baking Powder
¾ tsp.	Xanthan Gum
½ tsp.	Himalayan Sea Salt
4 Tbs.	Unsalted Butter or for Dairy Free use Butter Flavored Shortening that is not hydrogenated such as Spectrum brand.

 DIRECTIONS

1)     Add all of the flours, sugar, salt, xanthan gum and baking powder to a large bowl and whisk together well with a whisk.

Dry ingredients in bowl ready to whisk together.

2)    Add the butter or shortening and work it into the flour mixture using a pastry cutter or a fork  until all the butter or shortening is well incorporated.  It should look like sand.

Shortening added to the flour mixture.

Cake mix after the shortening is incorporated into the flour mixture.

3)    Store in a plastic bag or airtight container in the fridge for a few weeks or the freezer for a few months.   

GLUTEN FREE PUMPKIN CRUNCH CAKE RECIPE FROM SCRATCH GlutenFreeBakingBear.com INGREDIENTS ½ box or ½ recipe (see recipe below) = 10¼ ounces Gluten Free Yellow Cake Mix 1 cup Canned Pumpkin 6 ounces = ⅔ cup Half & Half or Evaporated Milk 1 whole + 1 white Large eggs 6 Tbs. Sugar - I used evaporated cane juice crystals ¼ tsp. Himalayan Sea Salt ½ cup Chopped Pecans and or Walnuts 8 Tbs. = 1 stick = 4oz. Unsalted Butter - Melted DIRECTIONS 1) Preheat the oven to 350℉. Prepare an 8” square pan by lining it with parchment paper. 2) In a medium bowl add the sugar, salt & spices and mix together. Add the pumpkin, half & half or evaporated milk, egg and egg white. Mix until well combined and pour into the prepared pan. 3) Sprinkle 10¼ ounces or half of the dry GF Yellow Cake Mix recipe evenly over the top of the pumpkin mixture. 4) Sprinkle the chopped nuts evenly over the dry cake mix layer. 5) Drizzle the melted butter evenly over the top of everything. 6) Bake for 50-55 minutes or until the top is golden brown. 7) Cool completely before cutting into squares. 8) Serve with whipped cream or vanilla ice cream. 9) Refrigerate leftovers. GLUTEN FREE YELLOW CAKE MIX 1 ¼ cup Sorghum Flour ½ cup Tapioca Flour ½ cup Chickpea Flour ¼ cup Coconut Flour 1 cup Sugar - I used evaporated cane juice crystals 4 tsp. Baking Powder ¾ tsp. Xanthan Gum ½ tsp. Himalayan Sea Salt 4 Tbs. Unsalted Butter or for Dairy Free use Butter Flavored Shortening that is not hydrogenated such as Spectrum brand. DIRECTIONS 1) Add all of the flours, sugar, salt, xanthan gum and baking powder to a large bowl and whisk together well with a whisk. 2) Add the butter or shortening and work it into the flour mixture using a pastry cutter or a fork until all the butter or shortening is well incorporated. It should look like sand. 3) Store in a plastic bag or airtight container in the fridge for a few weeks or the freezer for a few months.