This is the coolest, most delicious coffee cake!
My husband and I rarely get to “go out to breakfast” or even get to just enjoy a quiet breakfast at home. It’s just the nature of the season of life we are in 😉 And really we wouldn’t change it for the world – we know we’ll be able to enjoy plenty of special meals together, and we are making the best of being deep in the midst of 2 toddlers and another on the way!
I decided one day I was going to make a special coffee cake for a weekend breakfast for us. And since we have *very* early risers every morning, we ended up enjoying it with a cup of decaf coffee in the evening after the girls went to bed 😉 We pretended and dreamed of a day we might wake up late, and be able to enjoy breakfast at a local café or on a vacation. Pretty fun! And the girls enjoyed it as a special treat the next morning with their eggs and milk!
I made this up based on about 3 different gluten based recipes I found and switched things up to make it gluten free – I’m getting pretty good at this gluten free baking thing – it turned out great 😉
a simple real food recipe :: strawberry coffee cake :: gluten free
Author:
Ingredients
- 2 cups strawberries, sliced
- ¼ cup organic pure cane sugar or sucanat
- 2 ½ TB arrowroot or organic cornstarch
- 3 tsp water
- 3 TB COLD butter
- ¼ cup tapioca flour
- ¼ cup sorghum flour (or other GF flour)
- ¼ cup pure cane sugar or sucanat
- ½ cup SOFT butter
- ¾ cup pure cane sugar or sucanat
- 2 eggs
- 1 tsp vanilla extract
- 1 cup millet flour (or other GF flour)
- ½ cup tapioca flour
- ½ cup white rice flour
- 1 tsp aluminum free baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup whole sour cream
Instructions
- MAKE THE STRAWBERRY MIDDLE: Combine the strawberries, sugar, arrowroot, and water in a small sauce pan and cook on medium/low heat for about 5-7 minutes until it thickens. Set aside to cool a little.
- MAKE THE CRUMB TOPPING: In a small mixing bowl, combine the COLD butter, ¼ cup tapioca flour, ¼ sorghum flour, and ¼ cup sugar using your fingers to combine into crumbles. Set in the fridge to keep the butter cold.
- MAKE THE CAKE BATTER: In a medium mixing bowl beat the SOFT butter, ¾ cup sugar, 2 eggs, and vanilla until creamy. Add the flours, baking powder, baking soda, salt, and sour cream and mix to combine into a smooth batter.
- ASSEMBLE THE COFFEE CAKE: In a small buttered baking dish, spread about ½ of the cake batter in the bottom. Spread the strawberry middle in next (I find using my fingers or a butter knife works best). Add the rest of the cake batter on top of the strawberries, and then sprinkle the crumb topping over the top.
- Bake at 350 for 40 minutes.
Kitchen Tips:
- Make the strawberry mixture and crumb topping the night before! Less work in the morning! I’m actually thinking you could do up the whole thing the night before and put the baking dish in the fridge and bake off in the morning.
- Change up the fruit to the season! Blueberries, cherries, peaches! Whatever!
- We loved the leftovers so you could potentially just make this up a day or 2 in advance for when you want to serve it.
- The GF flours can be changed up according to what you’ve got. Sometimes GF flours are cheaper on Amazon.com
, otherwise our bulk section at our local health food store carries them too. I just price compare when I’m ready to purchase.
YOUR TURN!
Let me know what you think!
This post was shared at Real Food Forager’s Fat Tuesday!