Description
After modifying several coffee cake recipes, I came up with this tasty gluten-free coffee cake good for serving with breakfast, lunch, or dinner.
Ingredients
- 1 tablespoon coconut oil, or as needed
- ½ cup tapioca starch
- ½ cup rice flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 egg whites
- ¼ cup white sugar
- ¼ cup brown sugar
- 3 tablespoons unsalted butter, softened
- 3 tablespoons shortening
- 2 tablespoons agave nectar
- 1 egg yolk
- ½ cup plain Greek yogurt
- 2 tablespoons plain Greek yogurt
- ¾ teaspoon vanilla extract
- ¼ cup brown sugar
- 3 tablespoons rice flour
- 3 tablespoons almond meal
- 1 tablespoon tapioca starch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 tablespoons unsalted butter
- ¾ cup chopped pecans
- 1 ½ cups confectioners’ sugar
- 2 tablespoons maple syrup
- 1 teaspoon water (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
- Sift tapioca starch
- rice flour
- baking powder
- xanthan gum
- baking soda
- and salt for the cake together in a bowl. Beat egg whites in a separate glass
- metal
- or ceramic bowl until foamy.
- Cream white sugar
- brown sugar
- butter
- shortening
- and agave in the bowl of a stand mixer fitted with the paddle attachment until light
- 4 to 5 minutes. Mix in egg yolk and beaten egg whites
- then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
- Mix brown sugar
- rice flour
- almond meal
- tapioca starch
- cinnamon
- nutmeg
- and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand
- then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten
- then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan
- spread to flatten
- and scatter remaining streusel on top.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean
- 50 to 60 minutes. Cool on a wire rack for 30 minutes.
- Meanwhile
- whisk confectioners’ sugar and maple syrup together in a bowl
- adding water if necessary
- until glaze is runny. Drizzle as much glaze as you like over the cake
- reserving some for the top. Allow glaze to soak in
- about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving
- about 10 minutes more.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 2 hrs 10 mins
Servings: 10