First off, this gluten free apple coffee cake is heavenly, with or without the glaze! I recently created a gluten free coffee cake where you can add a jam, pie filling or cinnamon swirl. However, when I made the gluten free apple coffee cake this morning, I noticed it needed a bit more time to bake, as the pie filling is more moist than a thin layer of jam. Therefore, I wanted to ensure you had this information. Enjoy. We did! My hubby is awaiting a cherry one next. Stay tuned in!
This gluten free coffee cake is very versatile, but more importantly, tastes like the real thing, if not better!
- 2 large eggs
- 1/2 cup milk of your choice
- 1/4 cup butter or buttery spread, melted
- 1 teaspoon vanilla
- 1-1/2 cups Carla’s Gluten Free Cake Flour Blend
- 1/3 cup sugar (or evaporated cane juice which is less refined than regular sugar)
- 1/2 can (21 oz.) can Comstock More Fruit Apple Pie Filling or Topping (or flavor of choice)
- 1/4 cup powdered sugar
- 1/2 Tablespoon unsalted butter or buttery spread, melted
- 1/8 teaspoon vanilla extract
- 1/2 Tablespoons warm milk of your choice
- Heat oven to 350°F. Oil a 7, 8 or 9-inch round cake or pie pan.
- In the large bowl of your mixer, mix together eggs and sugar on medium-low, or whisk by hand.
- Add butter in a little bit at a time, as to not cook eggs; add vanilla and milk; mix again on medium-low.
- Add flour blend and beat until smooth.
- Reserve about 2/3 cup of batter. Spread just enough batter/dough to cover the bottom of the prepared pan.
- Drop 1/2 tablespoons of jam over batter and spread as much as possible.
- Drop the remaining batter by heaping tablespoonfuls onto the top of the filling and spread a bit for some of the spoonfuls to meet, leaving a bit of apple showing.
- Bake 45 minutes or until toothpick clean in the center. Cover with foil if it becomes too brown.
- While the cake is baking, add powdered sugar to a cup; add melted butter and stir until sugar is melted and well mixed. Add milk and vanilla and stir well. Baste over warm coffee cake.
- Serve warm. Store leftovers covered. Refrigerate if not using right away within a couple of days.
Fillings may include: jam, peach, apple or cherry pie filling, cinnamon and sugar, custard, cranberry sauce, etc.