Saturday, September 29, 2012

Gluten-Free Coffee Cake

You may remember that my friends, the Santamauras, sent me a great little cookbook not long ago - A Jambalaya Jubilee (from the United Federation of Doll Clubs convention). The first recipe I tried from there was the Queen Elizabeth Cake and it was such a delicious success, I was dying to try another recipe. This time I chose the coffee cake and because Katie was in town, I tried a gluten-free version. It was just as wonderful as the Queen Elizabeth Cake. It's rather simple to throw together. It was a perfectly cool, rainy morning... so coffee and this cinnamon coffee cake was a great way to start the day.
Gluten-Free Coffee Cake
1 cup white rice flour*
1 cup oat flour*
1/2 cup tapioca flour*
3/4 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon ground nutmeg
3/4 cup canola oil
1 cup buttermilk**
1 egg, beaten
1 teaspoon xanthan gum*
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

*If you don't want to make this gluten-free, just eliminate the three types of flours and the xanthan gum and use 2 1/2 cups all-purpose flour.

**I didn't have buttermilk on hand, so I used 3/4 cup plain Greek yogurt and 1/4 cup milk. Big thanks to Joy the Baker for sharing the substitution. You could also use 1 cup of milk mixed with a teaspoon of vinegar.

In a large bowl, mix together flours, sugars, salt and nutmeg. Add canola oil and mix by hand until combined and brubly. Set aside 1 cup for topping. Add buttermilk, egg, xanthan gum, baking soda and baking powder to remaining mixture. (I actually added a couple teaspoons of cinnamon to the batter because I love cinnamon, but the recipe did not call for it.) Mix by hand until blended; batter will be slightly lumpy. Pour batter into greased 8x11-inch pan. Add cinnamon to the reserved topping mix and sprinkle over batter. Bake at 350 degrees for 30 minutes.

recipe adapted from Carol Jean Hazeltine in "A Jambalaya Jubilee" 63rd Annual Convention, The United Federation of Doll Clubs

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