Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Buttermilk-Apple Coffee Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Cake:

    1 ½ cups thinly sliced peeled Granny Smith apples
    3 tablespoons brown sugar
    1 tablespoon lemon juice
    ½ teaspoon ground cinnamon
    1 cup Betty Hagmans Four Bean Flour Mix
    ½ teaspoon baking soda
    1/8 teaspoon salt
    ½ teaspoon xanthan gum
    1/3 cup granulated sugar
    2 tablespoons butter, softened
    1 large egg
    1 teaspoon vanilla extract
    ½ teaspoon almond extract
    ½ cup low-fat buttermilk
    Cooking spray
    2 tablespoons sliced almonds

    Celiac.com Sponsor (A12):
    Glaze:

    ¼ cup sifted powdered sugar
    1 teaspoon low-fat buttermilk
    ¼ teaspoon vanilla extract

    1. Preheat oven to 350 degrees

    2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.

    3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.

    4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.

    5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and ¼ teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake.
    Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    4 egg whites -- whip till stiff, but not dry
    4 egg yolks -- beat till light and creamy
    1 cup sugar beat in to yolks
    Add to yolk mix:
    1 cup potato or rice flour
    1/8 teaspoon salt
    2 tablespoons lemon juice
    1-½ tablespoon vanilla
    Topping:
    ½ cup brown sugar
    ½ teaspoon cinnamon
    ½ teaspoon cocoa
    ½ cup rice flour
    ¼ cup chopped nuts
    3 tablespoons butter
    Fold egg whites into the batter. For topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes.
    Version #2:
    In a classic mother-daughter moment, I wanted to make the coffee cake for my mom over thanksgiving. She had to help, and then tinkered with the r...


    Scott Adams
    1 can coconut milk or 1 cup heavy cream
    6 egg yolks
    1 cup brown sugar or Rapadura
    ½ stick gluten-free butter (or ¼ cup coconut oil)
    A bit of vanilla
    Mix it all together and cook in pot on medium heat on stove until thick--stir constantly.
    Variation: Add nuts (roasted chopped nuts are the best) and coconut. Excellent on tarts, cakes, or brownies.


    Destiny Stone
    I never had a desire to eat cupcakes, until I went gluten-free. And now that I can't eat them, I crave them like crazy. Of course, it doesn't help that cupcakery's are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this  beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don't drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer.
    To make cupcake batter, whisk together the following:

    ¾ rounded cup sorghum ¾ rounded cup  tapioca starch  (you can also use potato or c...


    Melissa Reed
    Celiac.com 08/14/2014 - I have missed ice cream cakes since I was diagnosed with celiac disease. Below is a make-ahead ice cream cake for a gluten-free birthday celebration, so that no one has to miss ice cream cake again!
    You will need:
    1 Gluten Free Betty Crocker Devil’s Food Cake Mix ½ - 1 gallon Gluten Free Vanilla Ice Cream, or Favorite gluten-free Ice Cream Flavor 1- 2 Containers Duncan Hines or other Gluten Free Fudge Frosting Cake Decorating Frosting, optional to write happy birthday message Candles, optional for birthday party. Directions:
    Bake the Gluten free Devil’s Food Cake as per box instructions, in two 8” cake pans. Remove from oven and cool. When the cake is completely cool, take the ice cream out of...


  • Recent Activity

    1. - knitty kitty replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    2. - shadycharacter replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      3

      25 year biopsy confirmed/ate pizza with no ill effects?

    3. - LimpToeTheTimeless replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    4. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,466
    • Most Online (within 30 mins)
      7,748

    CtoThaE
    Newest Member
    CtoThaE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...