1 / 1
Gluten-Free Almond-Berry Coffee Cake
Tender on the inside with a satisfying crunch on top, this gluten-free coffee cake proves you don't need wheat to bake something extraordinary. A simple rice flour blend creates a beautifully moist crumb that holds up to a generous layer of fresh mixed berries and sliced almonds. You'll bake a sweet cinnamon-sugar mixture right into the surface, then finish the whole thing with a quick vanilla glaze. It's a gorgeous addition to any brunch spread or a quiet morning with your favorite mug.
Equipment
- Oven
- Cake Pan
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. This extra dusting ensures your cake releases cleanly.
- 2Combine 3/4 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 1/2 cup of milk and 1 teaspoon of vanilla extract just until combined. Stir in the rice flour blend, baking powder, xanthan gum, and salt. Spread the batter evenly into the prepared pan.
- 4Stir together 2 tablespoons of granulated sugar and the ground cinnamon in a medium bowl. Sprinkle half of this cinnamon-sugar mixture directly over the batter.
- 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 so they adhere while baking.
- 7Bake for 30 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 8Whisk the powdered sugar, 1/4 teaspoon of vanilla, and 2 to 3 teaspoons of milk in a small bowl until smooth. Drizzle the glaze over the warm coffee cake.
Notes
- Variation: Swap the mixed berries for fresh raspberries and use chopped pecans instead of sliced almonds.
- Storage: Keep leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Tip: Make sure your butter is properly softened to room temperature so it creams smoothly with the sugar.