If you will be removing the cake from the baking pan for serving, line the pan with parchment paper with two sides hanging over the edges to use as a sling to lift the cake out of the pan. Butter a 9x3-inch round cake pan or 9x13-inch baking pan. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices. Use that weight as your standard per cup of that specific flour. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. Recommended Tools (affiliate links no extra cost to you): You also get the specks of vanilla in your finished products which is a sign of great flavor ahead. It is the seeds of the vanilla pod suspended in a sweetened gel that gives your baked goods an extra pop of vanilla flavor in every bite. Vanilla paste is a secret ingredient used by pros that is available to home cooks. Sprinkle the topping over the whole surface and bake until raised and golden and a toothpick comes out clean, about 30 minutes cool 10 minutes before cutting for serving.Pour 2/3 of the batter into a buttered baking pan (9×3-inch round or 9×13-inch rectangular) and spread into an even layer top with the flour-dusted berries and cover them with the remaining batter.Add 1/3 of the dry ingredients and mix in, then half the sour cream, and another 1/3 of the dry ingredients, remaining sour cream and remaining flour, mixing between each addition scrape the sides and bottom of the bowl, add the vanilla, and mix until smooth.With a mixer, beat the butter until smooth, then slowly add the sugar while beating and mix for 1 minute add the eggs and mix until light and creamy, then scrape the bowl well.Rinse the berries and pat dry before sprinkling with 2 tbsp of flour and tossing until coated set aside.Cake: Whisk together the flour, xanthan (if using), baking soda, baking powder, and salt, then set aside.Topping: Combine the sugar, flour and spices in a food processor and pulse, then add the butter and process until mostly incorporated add the pecans and pulse until chopped (you can also do this by hand if you prefer).It should take about 5 minutes longer for this recipe. You will need to add a little extra baking time to offset adding frozen fruit to the batter. Yes, you can! Don’t thaw them, just throw them in frozen after tossing with the 2 tbsp flour and they will be perfect by the time the cake is finished baking. Cake: fresh blueberries, gluten-free flour blend, baking soda, baking powder, salt, butter, sugar, eggs, sour cream, vanilla.Topping: brown sugar, gluten-free flour blend, cinnamon, nutmeg, cardamom, unsalted butter, pecans.Key Ingredients for Blueberry Coffee Cake: They will thank you!ĭid you enjoy this recipe? Let me know in the comments, I love hearing from you! It is very flexible and easy to customize to your family’s favorite choices.Įnjoy this Blueberry Coffee Cake this weekend and definitely put it on your list for holiday breakfasts when your house is full of family and friends again. Try adding a little fresh lemon or orange zest, or other flavorings that you like. This blueberry coffee cake can be made without the fruit or you can use golden raisins if you prefer. I love being able to reach over, grab my bucket of flour, and make anything I want at the spur of the moment. But if you find yourself baking regularly, you can save money by making your own blend. If you are only baking gluten-free occasionally, feel free to use a commercial blend such as Bob’s Red Mill 1-to-1, King Arthur’s Measure for Measure, or Pamela’s. This is especially helpful if you are making this gluten-free because the batter is softer, without the structure of the gluten to help with suspension. It only takes a minute and it really helps keep them more in the center of the cake. If we have guests visiting, they wake to the smell of freshly baked coffee cake – pure heaven!įor this cake, in the photos you can see that the blueberries sank to the bottom … I forgot to toss them in flour to keep them suspended in the batter. I love that I can whip this cake together with very little effort and pop it in the oven and have it baking while I am working on the rest of breakfast. Rich and buttery cake with vanilla notes filled with slightly tart fresh blueberries, and finished with a cinnamon, nutmeg, and cardamom scented pecan/brown sugar topping, is about as good as it gets. Blueberry Coffee Cake is one of my family’s favorite morning treats.
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