Almond Berry Coffee Cake - GF

By msweeney

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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

Details

Servings 1
Cooking time 60mins
Adapted from tablespoon.com

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.