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Coffee Cake (Gluten-Free and Dairy-Free)

I am always searching for breakfast recipes good enough to serve to overnight guests and easy enough to make just for my family in a morning rush.  This breakfast cake fits the bill, and also pleases my picky (especially in the morning!) kids.

I have used some mesquite flour in this recipe because I love the subtle chocolate tones it imparts, and its added nutritional value doesn't hurt either!  However, if you are not a morning person, and are looking for simplicity, just use a full portion of my all purpose flour mixture -- it's delicious that way as well!

Gluten-Free Coffee Cake

Gluten-Free Coffee CakeGluten-Free Coffee Cake Ingredients:
1/2 cup butter or Earth Balance Buttery Sticks (room temperature)
1/2 cup packed light brown sugar
2 large eggs
1/2 cup black coffee
1 cup mashed ripe bananas (approximately 2 bananas)
2 tsp. gluten-free vanilla extract
2 tsp. pumpkin pie spice
2 cups Jules Gluten Free All Purpose Flour*
1/4 cup mesquite flour (or Jules Gluten Free All Purpose Flour)
2 tsp. gluten-free baking powder
1/4 tsp. baking soda

*(Jules Gluten Free All Purpose Flour can be made following the recipe for my homemade flour found in my books or on my website in various media links.  It is also available pre-mixed at http://julesglutenfree.com)

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Streusel Topping (double if you really like your Streusel!):
2 Tbs. softened butter or Earth Balance Buttery Sticks
2 Tbs. light brown sugar
1/2 tsp cinnamon

Directions:

Preheat oven to 350 F (static) or 325 F (convection). Oil or spray an 8 x 8 baking pan.

Sift the dry ingredients together and set aside. Mash bananas in a medium-sized bowl, pour coffee over the bananas and set aside. Beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and vanilla and combine well. Mix in the mashed bananas and coffee, then gradually stir in the dry ingredients, mixing until thoroughly combined.

Pour batter into the prepared pan and set aside.

In a small bowl, stir together the topping ingredients. Drizzle over the cake, then cut through the topping with a knife in a criss-cross fashion lengthwise, then cross-ways.

Bake for approximately 40-45 minutes, or until the edges are lightly crisp and a cake tester inserted in the middle comes out clean.

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5 Responses:

 
Nancy
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
25 May 2009 4:20:56 PM PDT
This sounds absolutely amazing! Never heard of mesquite flour but now I will check it out.

 
cka88
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said this on
26 May 2009 8:57:54 AM PDT
This looks great! I can't wait to try it.

 
naomi
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Jun 2009 1:16:35 AM PDT
If this is meant to be gluten and dairy free why are you using butter and not vegetable margarine.

 
Jules
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
06 Jul 2009 7:49:17 PM PDT
Great question about the dairy-free options given. If you'll notice, I reference using 'Earth Balance Buttery Sticks.' This is a great butter substitute, is vegan (thus, dairy-free) and now even comes in a soy-free option as well. Check it out! I use it in all my gluten-free baking with wonderful success.

 
Pam
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
21 Jul 2009 9:03:33 PM PDT
Earth Balance is awesome! I have used it for several years with great success. Please give it a try.




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