Ingredients
-
1
-
1/3
-
1/2
-
1/4
-
1/4
-
1
-
1/2
-
2
-
1
-
3
-
1
-
1
-
-
1/2
-
1
Directions
Berry Coffee Cake, A friend gave me this recipe awhile back and I converted it to gluten free this morning It is a nice and tasty gluten free cake The conversion is easy so I’ll post the recipe as written and the gluten free portion will be in the notes section , I barely had enough batter to make one layer so I put the berries on top The cake didn’t rise enough to cover the berries
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Steps
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1
Done
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Preheat Oven to 350 Degrees. Spray an 8-Inch Round or 8-Inch Square Baking Pan With Cooking Spray and Set Aside. |
|
2
Done
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in a Medium Mixing Bowl, Combine the Flour Through Salt. |
|
3
Done
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in a Measuring Cup or Blender Container, Combine the Egg, Yogurt, Melted Butter and Vanilla. Whisk or Pulse to Combine the Ingredients. |
|
4
Done
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Pour the Wet Ingredients Into the Flour Mixture and Mix to Combine. Spoon About 2/3's of Batter Into Prepared Pan. Mix the Berries With the Brown Sugar and Spoon Over Batter. Top the Berries With Remaining Batter and Sprinkle With Sliced Almonds. |
|
5
Done
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Place in Preheated Oven and Bake For 35 to 40 Minutes or Until Cake Springs Back When Lightly Touched. Cool For 10 Minutes. |
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6
Done
|
While Cake Cools, Prepare the Glaze and Then Drizzle Over Cooled Cake. Serve Warm or at Room Temperature. |
|
7
Done
|
Please Note: If Using Frozen Berries Do not Defrost. |
|
8
Done
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Gluten Free Notes: Use 3/4 Cup Plus 2 Tablespoons Gluten Free All-Purpose Flour Blend, 2 Tablespoons Modified Tapioca Starch and Add 1/2 Teaspoon Xanthan Gum. the Gluten Free Version May Require a Few Tablespoons Milk to Be Added to the Batter. Use Your Best Judgement. |
