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Strawberry Coffee Cake

Servings: 6

Ingredients

Cake

  • 1 cup gluten free flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup almond milk unsweetened
  • 2 Tbsp coconut oil melted
  • 1 1/2 cups sliced strawberries

Crumble Topping

  • 1/2 cup gluten free flour
  • 1/2 cup oatmeal
  • 1/4 cup coconut sugar
  • 1/4 cup solid coconut oil

Instructions

  • Preheat oven to 350F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
  • In a medium-sized bowl, combine the dry cake ingredients: gluten free flour (I used Bob’s Red Mill 1-1 Mix), coconut sugar, baking powder, and salt.
  • In a small bowl, add almond milk and eggs. Whisk together. Place in the microwave for 2 minutes at 50% power to warm so when the melted coconut oil is added it incorporates well and does not solidify. Check at 1 minute to see if it is already at room temperature, you just don’t want it cold.
  • Whisk in the melted coconut oil to the room temperature milk and egg mixture. Then add the wet ingredients to the dry and thoroughly mix together. You can over mix the batter to produce a better cake texture once baked. (If you have time, you can let the batter rest for at least 1/2 hour or longer before baking.<---Gluten free baking hack! See notes for more tips!)
  • Pour the cake mixture into the greased pan then top with the sliced strawberries.
  • In a small bowl, add all the topping ingredients and mix together until a crumbly texture forms. Pour all of the crumb topping over the strawberries and smooth until level.
  • Bake for 1 hour uncovered or until the cake is fluffy and a toothpick comes out clean from the center of the cake. If in doubt, bake another 10 minutes. It is hard to over bake this gluten free coffee cake.
  • Serve warm and enjoy!

Notes

Below are a few gluten free baking tips that I used in this recipe from America’s Test Kitchen:
“While traditional recipes often warn against overmixing to avoid building up excess structure in delicate batters (such as muffins and cakes) so that they don’t turn rubbery, we found the opposite to be true of gluten-free batters. In fact, we often find ourselves trying to get the batters to have more structure so that they have a better rise and a nicer chew, and can support stir-ins, such as blueberries.”
“You may notice a sandy texture in quick-cooking gluten-free baked goods that you don’t notice in those with longer baking times. We tested lots of theories on how to get rid of this grit (grinding the flours further in a food processor, soaking them in water, heating them up before making the batter), but nothing worked well. Then, almost by accident, we found that letting batters sit, covered, for 30 minutes before baking made all the difference. It simply gave the flours and starches time to absorb the liquid and soften before baking.” 
“Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it’s very important to drive off this extra moisture during baking, or you’ll wind up with a gummy texture. The best way to do this? Longer baking times. Some of our gluten-free recipes even instruct you to bake beyond the time that a toothpick inserted into the baked good comes out clean.”
Be sure to check out the article further to find more gluten free baking tips!