I think I need to see a specialist about my obsession with coffee cake. Is there even such a person? I'm close to L.A. so I'm thinking a quick search on craigslist would hook me up with someone. Today I'm giving you a gluten free coffee cake, a teeny step outside of my usual baking zone.
Nobody in my family is gluten intolerant but millions of Americans are. Other people choose to kick gluten to the kerb because they feel better once it's out of their diet. Whatever the reasons, good coffee cake should still be readily available at a moments notice to anyone on the planet.
That's why I made this for you, and it's good...really good.
I switched the all-purpose flour for equal amounts of Bob's Red Mill All Purpose Gluten Free blend. It kind of worked like a charm and I was really surprised at how light the coffee cake was. It's still a little dense but guys, that's just the butter jam and yogurt doing what they're good at.
A lonely pear in the fruit basket ended up being chopped and added to the batter, along with some dollops of blackberry jam. Lately I've been adding jam to my recipes and loving the results, it's like a ready made sauce and tastes awesome sweet or savory.
A brown sugar and butter topping gets sprinkled on top which melts as the cake bakes, and leaves you with a slightly crunchy surface. Both white and milk chocolate are drizzled carelessly on top. You can choose your own chocolate, or just dust with powdered sugar.
So keep this recipe in mind for the next time you hear someone complain that gluten free eats are heavy or dry, because I just proved them wrong.
Have a good one!
As with all allergy specific recipes, care should be taken while reading packets and ingredients for cross contamination purposes.
