Make itDecember/January 2018 Issue

Gluten-Free Christmas Coffee Cake

Fruity and spicy-warm, this gluten-free coffee cake is great for holiday brunches, or snowy mornings with family.

PREP: 20 minutes
BAKE: 30–35 minutes

MAKES ONE 8-INCH ROUND.

gluten free coffee cake

Oksana Charla

Cranberries deliver a bright pop of color and flavor to this festive coffee cake but nearly any fruit can be used. Perfect for Christmas morning, the aroma of this recipe warms up the house. This cake can also be made in a lightly greased and dusted 8-inch round cake pan. Bake it 40 to 45 minutes or until done. It can be made egg-free; see instructions.

Ingredients:

1 cup Rebecca’s Gluten-Free Flour Blend or gluten-free all-purpose flour blend of choice
1 teaspoons baking powder
teaspoon xanthan gum (omit if already in your flour blend)
1/8 teaspoon salt
6 tablespoons unsalted butter or non- hydrogenated shortening, room temperature
cup sugar
1 large egg
teaspoon pure vanilla extract
Zest of 1 orange, optional
3 tablespoons milk of choice
cup coarsely chopped fresh or frozen (thawed and drained) cranberries + 1 cup whole cranberries
Strained apricot jam or orange marmalade, warmed, for glaze
2 teaspoons cinnamon sugar (1 tea- spoons sugar mixed with teaspoon ground cinnamon), optional

gluten free coffee cake

Oksana Charla

Directions:

1. Preheat oven to 375F. Lightly grease an 8-inch or 9-inch tube pan and dust it with gluten-free flour.

2. Place flour blend, baking powder, xanthan gum and salt in a medium bowl and whisk together to combine.

3. In a large mixing bowl, cream butter until white. Add sugar and continue beating until light. With mixer on medium speed, add the egg and mix, scraping the sides and bottom as you continue mixing. Add vanilla and orange zest, if using, and mix to combine. Add dry ingredients, alternating with the milk, and mix until blended. Fold in chopped cranberries.

4. Spoon batter into prepared pan, smoothing it to evenly fill the pan. Sprinkle whole cranberries over batter.

5. Place in preheated oven and bake 30 to 35 minutes or until a cake tester comes away with just moist crumbs.

6. Remove from oven and brush warm apricot jam over top of coffee cake. Let cool on a wire rack. Remove from pan and dust with cinnamon sugar, if desired. Slice and serve.

For Egg-Free Christmas Coffee Cake, omit 1 egg. Combine 2 tablespoons of VeganEgg egg replacer (followyourheart.com) with cup of very cold water. Mix well. Use this mixture to replace the egg in step 3.

Coffee cake yields 12 servings. Each serving contains 137 calories, 6g total fat, 4g saturated fat, 0g trans fat, 33mg cholesterol, 77mg sodium, 19g carbohydrate, 1g fiber, 9g sugars, 1g protein, 12Est GL.

Contributor Rebecca Reilly is a gluten-free chef and cooking instructor. She is author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, (Simon & Schuster).

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