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GF Blueberry Hazelnut Coffee Cake

By Camilla Saulsbury

GF Blueberry Hazelnut Coffee Cake

Blueberry Hazelnut Coffee Cake

page 67
Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla Saulsbury

This not-too-sweet coffee cake is an ode to Portland, Oregon, where hazelnuts, blueberries and weekend brunches reign supreme. With this cake, you can celebrate and savor all three, anytime, anywhere.

Makes 12 servings


·       Preheat oven to 350°F (180°C)

·       9-inch (23 cm) square metal baking pan, sprayed with nonstick cooking spray

Filling

23 cup   chopped toasted hazelnuts    150 mL   

14 cup   packed dark brown sugar       60 mL

112 tsp  ground cinnamon                7 mL

Cake

112 cups amaranth flour               375 mL

12 cup   potato starch                125 mL

1 tsp    GF baking powder               5 mL

1 tsp    baking soda                    5 mL

34 tsp   fine sea salt                  3 mL

23 cup   fine crystal cane sugar      150 mL

2        large eggs                        2

12 cup   unsalted butter, melted      125 mL

2 tsp    GF vanilla extract            10 mL

113 cups buttermilk                   325 mL

112 cups blueberries                  375 mL

1.   Filling: In a small bowl, combine hazelnuts, brown sugar and cinnamon.

2.   Cake: In a large bowl, whisk together amaranth flour, potato starch, baking powder, baking soda and salt.

3.   In a medium bowl, whisk together sugar, eggs, butter and vanilla until well blended. Whisk in buttermilk until blended.

4.   Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.

5.   Spread half the batter evenly in prepared pan and sprinkle with filling. Dollop the remaining batter on top of the filling (it need not cover the filling completely).

6.   Bake in preheated oven for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.

 

Tips

Other berries, such as raspberries, blackberries or cranberries, can be used in place of the blueberries. If using cranberries, increase the amount of cane sugar to 34 cup (175 mL).

Other nuts or seeds, such as pecans, almonds or green pumpkin seeds (pepitas), can be substituted for the hazelnuts.

To make this cake dairy-free, use non-dairy buttermilk (see page 29) in place of the buttermilk and vegetable oil in place of the butter.

 

Storage Tip

Store the cooled coffee cake tightly covered or in an airtight container in the refrigerator for up to 3 days.