Almond Berry Coffee Cake - GF

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  • 1
  • 60 mins

Ingredients

  • Glaze:
  • 3/4 3/4 3/4 cup granulated sugar
  • 1/4 1/4 1/4 cup butter, softened
  • 1 1 1 egg
  • 1/2 1/2 1/2 cup milk
  • 1 1 1 teaspoon almond extract
  • 1 1/2 1 1/2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 2 2 2 teaspoons gluten-free baking powder
  • 1 1 1 teaspoon xanthan gum
  • 1/2 1/2 1/2 teaspoon salt
  • 2 2 2 tablespoons granulated sugar
  • 1/2 1/2 1/2 teaspoon ground cinnamon
  • 1 1/2 1 1/2 1/2 cups fresh mixed berries, such as raspberries and blueberries, or cranberries
  • 1/3 1/3 1/3 cup sliced almonds
  • 1/2 1/2 1/2 cup powdered sugar
  • 1/4 1/4 1/4 teaspoon gluten-free vanilla
  • 2 to 3 2 to 3 3 teaspoons milk

Preparation

Step 1

1
Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.

2
In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.

3
In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.

4
Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.

5
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

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