1 / 1
Almond-Berry Coffee Cake
This gluten-free coffee cake is studded with fresh mixed berries and topped with crunchy sliced almonds. It uses a rice flour blend and xanthan gum to create a tender, moist crumb that rivals traditional baked goods. A sweet cinnamon-berry layer is baked right into the top, finished with a simple vanilla glaze. Serve this warm cake for a weekend brunch or a cozy afternoon treat alongside a hot cup of coffee.
Ingredients
- ¾ cup granulated sugar
- ¼ cup butter, softened
- 1 egg
- ½ cup milk
- 1 teaspoon gluten-free vanilla
- 1½ cups Betty Crocker Gluten Free all-purpose rice flour blend
- 2 teaspoons gluten-free baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 1½ cups fresh mixed berries, such as raspberries and blueberries
- ⅓ cup sliced almonds
- ½ cup powdered sugar
- ¼ teaspoon gluten-free vanilla 2 to 3 teaspoons milk
Instructions
- 1Preheat the oven to 375°F. Grease the bottom and sides of a 9-inch round cake pan with shortening, then dust it with a little rice flour blend.
- 2Combine three-quarters of a cup of granulated sugar, the softened butter, and the egg in a large bowl. Beat with an electric mixer on medium speed until the mixture is light and fluffy.
- 3Mix in half a cup of milk and one teaspoon of vanilla extract just until combined. Stir in the rice flour blend, baking powder, xanthan gum, and salt. Spread the resulting batter evenly into the prepared pan.
- 4Stir together two tablespoons of granulated sugar and the ground cinnamon in a medium bowl. Sprinkle half of this cinnamon-sugar mixture directly over the batter in the pan.
- 5Add the fresh mixed berries to the remaining cinnamon-sugar and toss to coat them well. Spoon the coated berries evenly over the batter.
- 6Scatter the sliced almonds on top of the berries. Gently pat both the almonds and berries down into the batter to secure them.
- 7Bake for 30 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 8Whisk the powdered sugar, a quarter teaspoon of vanilla, and two to three teaspoons of milk in a small bowl until smooth. Drizzle the glaze over the warm coffee cake before serving.