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Now And Later Coffee Cake

purple

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purple Community Regular
purple
Posted

One cake for today and one cake for in the morning or to take to work...

Now and Later Coffee Cake

In large mixing bowl, on low speed, beat together:

1/2 cup softened butter

2 eggs

1/2 cup applesauce

1 cup white sugar

1 tsp. vanilla extract

beat in 3/4 cup buttermilk*

In a bowl, whisk together the dry ingredients:

2 cups gluten-free flour blend**

1 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Beat dry ingredients into the wet ingredients until blended, beat 2-3 minutes on medium, scraping bowl. Spray 2- 8x8" pans. Pour batter into pans evenly.

Topping:

In same dry ingredient bowl, mix together:

3/4 cup brown sugar

1/2 cup chopped nuts

1 tsp. cinnamon

Sprinkle topping over both cakes evenly. Spread topping with the back of a fork if desired.

Cover 1 cake with foil and put in the fridge until morning.

Preheat oven to 350 degrees. Bake cake about 25 minutes until toothpick comes out clean and top starts to brown.

*buttermilk sub

put 2 tsp. ACV or lemon juice into a 3/4 measuring cup and fill with milk. Let sit 8-10 minutes.

**gluten-free flour blend=2 cups

3/4 cup sorghum

3/4 cup cornstarch or potato starch

1/2 cup tapioca flour

In the morning, remove cake from fridge, remove foil. Let cake sit while the oven preheats to 350 degrees. Bake as the first cake.

Enjoy! ;)

My fave was the morning cake...no mess to clean up and yummier!

Take and bake the 2nd cake.

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kakattack Newbie
kakattack
Posted

oh my gosh! i made some and it is YUMMMMMMY :) def have some leftover for many "laters" :)

when people write "DD" or "DH" what do those codes mean?

purple Community Regular
purple
Posted
  • Author
oh my gosh! i made some and it is YUMMMMMMY :) def have some leftover for many "laters" :)

when people write "DD" or "DH" what do those codes mean?

Glad you liked the cake...I like the idea of a fresh N' hot one in the morning ;)

I asked the same ? last year

dd=dear daughter

dh=dear husband

sure sames time writing all that out and I learned IMO is in my opinion :blink:

No Q on here is dumb :lol::lol:

TinaM Apprentice
TinaM
Posted
One cake for today and one cake for in the morning or to take to work...

Now and Later Coffee Cake

In large mixing bowl, on low speed, beat together:

1/2 cup softened butter

2 eggs

1/2 cup applesauce

1 cup white sugar

1 tsp. vanilla extract

beat in 3/4 cup buttermilk*

In a bowl, whisk together the dry ingredients:

2 cups gluten-free flour blend**

1 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Beat dry ingredients into the wet ingredients until blended, beat 2-3 minutes on medium, scraping bowl. Spray 2- 8x8" pans. Pour batter into pans evenly.

Topping:

In same dry ingredient bowl, mix together:

3/4 cup brown sugar

1/2 cup chopped nuts

1 tsp. cinnamon

Sprinkle topping over both cakes evenly. Spread topping with the back of a fork if desired.

Cover 1 cake with foil and put in the fridge until morning.

Preheat oven to 350 degrees. Bake cake about 25 minutes until toothpick comes out clean and top starts to brown.

*buttermilk sub

put 2 tsp. ACV or lemon juice into a 3/4 measuring cup and fill with milk. Let sit 8-10 minutes.

**gluten-free flour blend=2 cups

3/4 cup sorghum

3/4 cup cornstarch or potato starch

1/2 cup tapioca flour

In the morning, remove cake from fridge, remove foil. Let cake sit while the oven preheats to 350 degrees. Bake as the first cake.

Enjoy! ;)

My fave was the morning cake...no mess to clean up and yummier!

Take and bake the 2nd cake.

Sounds yummy and easy!! Do you think if i used an egg substitute it would turn out okay? And if i used a premade mix that already had xanthum/guar gum, would i still need to add that in?

All your recipes look soooo good!

purple Community Regular
purple
Posted
  • Author
Sounds yummy and easy!! Do you think if i used an egg substitute it would turn out okay? And if i used a premade mix that already had xanthum/guar gum, would i still need to add that in?

All your recipes look soooo good!

Good questions but I don't know for sure. If your mix has xanthan gum then you probably don't need to add any more. I haven't used mixes with x-gum. If you are using Ener G in place of the eggs then you may need to add some to help the cake hold together better. You might also add an extra 1/4 cup of applesauce, just a thought. I haven't tried guar gum YET STILL, our store was out AGAIN last night! :(

Next try for my ef/df, dd, I am going to make 1/2 a recipe for cake or cupcakes using Ener G, veg oil or Earth Balance and soy milk. You could try it and let me know how it turned out ;)

I like to make 1/2 recipes or 1/4 recipes sometimes. I did read somewhere that its ok to use more egg replacer, spices and extracts when baking gluten-free- I think Karina said it :unsure:

Anyone else have any ideas on these questions?? Thanks, I am learning too :)

purple Community Regular
purple
Posted
  • Author

TinaM, I tried it and I can't tell the difference!!!

I only made 1/2 a recipe and put it in 1- 8x8" pan so there is no morning cake to look forward too :( Good thing!!! :lol:

Vegan Version:

light olive oil in place of the butter

1- Ener G egg replacer mixed according to directions on box, for 1 egg

soy milk mixed with ACV

no changes in the dry ingredients

Bake 20-25 minutes, mine in my toaster oven, got done about 23 minutes.

I hope my dd enjoys it b/c yesterday she didn't get any :(

edit: sometimes gluten-free baking goodies can get soggy bottoms. I find that gluten-free/vegan baking do get soggy bottoms. I checked the cake after a few minutes and sure enough. So I cut the hot cake into squares and put the squares onto a wire rack to cool. We'll see if that helps. One other idea is to sprinkle a few extra nuts and some of the topping into the empty pan before filling it.

When experimenting...you sure have to sample alot, time for something not sweet :huh:

TinaM Apprentice
TinaM
Posted
TinaM, I tried it and I can't tell the difference!!!

I only made 1/2 a recipe and put it in 1- 8x8" pan so there is no morning cake to look forward too :( Good thing!!! :lol:

Vegan Version:

light olive oil in place of the butter

1- Ener G egg replacer mixed according to directions on box, for 1 egg

soy milk mixed with ACV

no changes in the dry ingredients

Bake 20-25 minutes, mine in my toaster oven, got done about 23 minutes.

I hope my dd enjoys it b/c yesterday she didn't get any :(

edit: sometimes gluten-free baking goodies can get soggy bottoms. I find that gluten-free/vegan baking do get soggy bottoms. I checked the cake after a few minutes and sure enough. So I cut the hot cake into squares and put the squares onto a wire rack to cool. We'll see if that helps. One other idea is to sprinkle a few extra nuts and some of the topping into the empty pan before filling it.

When experimenting...you sure have to sample alot, time for something not sweet :huh:

Thanks Purple!! I'm gonna try that this week. :D

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