This coffee cake is one of the best. It originated from a "regular" coffee cake recipe that I use quite a bit with just about any fruit including but not limited to rhubarb, blueberries, apples, or cranberries (fresh). I have not found a fruit yet that is not good in this, so feel free to be creative! It can be eaten without the vanilla sauce, if you want to cut back on sugar and fat, or if you cannot have dairy (you'll notice that it is mostly butter, sugar and milk...) but it really sends this cake "over-the-top" in the flavor and texture category. Sometimes, I will use the sauce if serving this as a dessert (pictured below) and omit it if serving the cake for a breakfast item (pictured above). This recipe uses all quinoa flour, and I would highly recommend that you try it this way too. I am sure it can be done with a combination of buckwheat and quinoa or just buckwheat, but the results with all quinoa flour is the best results I have had yet working with any gluten-free flours. This recipe is also egg-free. If you can have eggs and use them, simply use 1 egg in place of the 1/4 c. flaxseed egg-substitute. You will probably want to omit the applesauce in the cake batter as well if actually using eggs. There are more explanations about this egg-substitute in the "Egg Substitutes" post. I am so excited about sharing this recipe with you and hope that you find it as wonderful as we did!
Cake Batter:
2 Tbs Butter
1 c. Sugar
1/4 c. Flax seed Egg-Substitute (See "Egg-Substitutes" Post)
2 Tbs. Applesauce
2 c. Quinoa Flour
1 tsp. Baking Powder
1/2 tsp Baking Soda
1 c. Milk
1 c. Apples, peeled, cored and diced (or other fruit like fresh or frozen rhubarb, blueberries, cranberries)
Cream together butter and sugar, and then add the flax seed egg substitute and applesauce. Mix until smooth and creamy. In a separate bowl, stir together the quinoa flour, baking powder, and baking soda. Add to the butter mixture alternately with the milk. Scrape the bowl and continue mixing until all ingredients are incorporated and the batter will be smooth. Stir in the apples (or other fruit). Pour into a greased 8" or 9" square pan or a 9" round cake pan. Sprinkle the Struesel Topping (recipe below) over the entire surface of cake, make sure to use the full amount of topping that you have, it might seem like too much, but it will be perfect once the cake is baked. Bake cake at 350 degrees F for 30-40 mins. The topping should be lightly browned and a toothpick stuck in the middle of the cake should come out mostly clean with possibly a moist crumb or two on it, but nothing gooey. Let cool for 10-15 mins before cutting. This cake is still absolutely delicious at room temperature with or without the optional Warm Vanilla Sauce (recipe below).
Struesel Topping:
1/4 c. Quinoa Flour
1/4 c. Sugar
2 Tbs. Butter, cold
Mix together the flour and sugar in a small bowl. Cut in the butter until all pieces are smaller than the size of peas. Sprinkle over unbaked panned caked batter.
Warm Vanilla Sauce (Optional, but Highly Recommended):
1/2 c. Butter
3/4 c. Sugar
2 Tbs. Cornstarch
1/2 c. Milk
1 tsp. Vanilla
Mix together the sugar and cornstarch until there are no lumps. Place into a sauce pan with the remaining ingredients. Cook on medium low, whisking, until the butter is melted and everything is incorporated. Turn heat to medium high and cook until the mixture comes to a boil, turn heat down to medium low and continue to boil for 2-3 mins. The mixture should thicken to a nappe consistency (cling to back of spoon) and have no starchy texture/flavor when you taste it. Remove from heat and cool for about 10 mins before drizzling over cake, it will thicken just a little more as it cools.
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| Apple Coffee Cake w/Warm Vanilla Sauce |
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