This cake recipe is also very flexible with the type of flours you can use. I used a little bit of coconut flour, gluten free flour blend and some ground almonds for my "FLOUR" mixture. You can substitute finely ground oats or corn flour for the coconut flour and ground almonds. You can also just use all gluten free flour blend. I also used milk in my recipe today but you can substitute a non-dairy milk substitute like almond milk, coconut milk, soy milk or even unflavored coffee creamer. I love recipes that you can use whatever ingredients you have on hand or tweak the recipe so you can adjust it for people with allergies. Of course, with all my recipes...if you don't have a gluten allergy you can certainly use regular flour. My recipes were all originally made with regular flour and I have converted them to gluten free. I also think this recipe would taste great with some shredded coconut and chopped nuts in the crumb topping!
The girls at work have been raving about a local European style bakery that has scrumptious danishes and pastries. I was so afraid they would go get some today and bring to work...and I would be drooling because they don't make gluten free items. So...I decided to stay up a little late last night and make this berry buckle brunch cake so we all could enjoy a sweet treat this morning! Nothing puts a smile on our faces like pastries and breakfast cakes! :)
Berry Buckle Brunch Cake Recipe:
- 1/2 cup butter (or use Crisco, Coconut Oil or margarine that contains at least 70% fat. Do not use reduced fat because it contains too much water and will not cook properly!)
- 3/4 cup sugar
- 2 eggs
- 1 cup gluten free flour blend (I used Pillsbury brand today since that is what hubby bought at the store. If you don't have a gluten allergy then use regular flour)
- 1/2 cup finely ground almonds (you can substitute additional flour instead)
- 1/2 cup coconut flour (you can substitute additional flour instead or finely ground gluten free oats)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 oz. softened cream cheese or plain yogurt or sour cream. You can substitute a non-dairy version or if you don't have any of these items, I have used additional butter or Crisco. This recipe is pretty versatile.
- 3/4 cup milk + 1 tsp. white vinegar (stir and let stand for a few minutes so it starts to curdle). If you have a milk allergy then you can substitute coconut milk, soy milk, almond milk or any non-dairy milk substitute. They may not curdle with the vinegar but add it anyway
- 2 cups fresh or frozen berries or chopped fruit
|Cake batter before adding the crumb topping|
- 1/3 cup softened butter (or you can use coconut oil, margarine that contains at least 70% fat, crisco or vegetable oil).
- 3/4 cup sugar (brown sugar will work too)
- 3/4 cup gluten free flour blend (you can add some finely ground nuts to this if desired!)
Stir until it is crumbly. If it is too powdery then add a little additional butter or oil. If it is too moist then add a little more flour blend.
|Crumb topping added & ready to bake!|
- 1 cup powdered sugar
- zest from 1 lemon (optional but I really like the flavor it adds)
- 3-4 tbs. lemon juice
Whisk until smooth and texture that you can drizzle onto the cake. If it is too thick then add a little more lemon juice or water. If it is too thin then add a little more powdered sugar until you get the correct consistency. Drizzle over cooled cake.
|Fresh from oven and cooling before adding the glaze|
|Glazed and ready to serve|
|Up close view before serving|
|Ready to eat! Where is my coffee?!|
|Up close view before I demolish it!|
Enjoy your week!
Gluten Free Casually