GLUTEN-FREE ALMOND BERRY COFFEE CAKE

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Gluten-Free Almond Berry Coffee Cake image

Wake up to a sweet breakfast treat the entire family will enjoy.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 16

3/4 cup granulated sugar
1/4 cup butter, softened
1 egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 cups fresh mixed berries, such as raspberries and blueberries
1/3 cup sliced almonds
1/2 cup gluten-free powdered sugar
1/4 teaspoon pure vanilla extract
2 to 3 teaspoons milk

Steps:

  • Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
  • In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
  • In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
  • Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
  • In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 32 g, TransFat 0 g

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