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!
This gluten free coffee cake is very versatile, but more importantly, tastes like the real thing, if not better!
Ingredients:
- 2 large eggs, at room temperature
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/2 cup milk of your choice
- 1 teaspoon pure vanilla extract
- 1-1/2 cups Carla’s Gluten Free Self-Rising Cake Flour Blend Recipe
- Almond Filling
- Pastry Cream
- 1/2 (21-ounce can) gluten-free pie filling (Wilderness or Comstock - last I checked)
- Combination of pastry cream and pie filling
- Gluten-free jam
- 1/4 cup confectioners’ sugar
- 1/2 tablespoon unsalted butter, melted
- 1/8 teaspoon pure vanilla extract
- 1/2 tablespoon warm milk of choice
Instructions:
- Preheat the oven to 350°F. Oil a 7, 8 or 9-inch round cake or pie pan; set aside.
- In the large bowl of your mixer, beat together eggs and sugar on medium-low speed, or whisk by hand.
- Add butter in a little bit at a time to prevent eggs from scrambling.
- Pour in the milk and vanilla. Mix again on medium-low speed.
- Add the flour blend and beat until smooth.
- Reserve about 2/3 cup of batter. Spread the remaining batter in the prepared pan, just enough to cover the bottom.
- If using jam, drop 1/2 tablespoons full over the batter and spread out as much as possible. Alternatively, evenly distribute almond filling, pastry cream, pie filling, or a combination of both. Drop spoonfuls of dough on top of the filling. Spread portions of the batter to meet each other, leaving a bit of filling peeking through the top, here and there.
- Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cover with foil if it becomes too brown.
- While the cake is baking, make the glaze by adding confectioners’ sugar to a cup. Top with melted butter, and stir until sugar melts. Add milk and vanilla and stir thoroughly. Baste over warm coffee cake and serve immediately or at room temperature. Store leftovers covered, at room temperature up to two days.
Tips
Fillings may include: jam; peach, apple or cherry pie filling; a mixture of butter, cinnamon, and sugar; custard; cranberry sauce, etc.
Facebook Comment – March 1, 2014:
“I made this coffee cake this morning using cherry pie filling. It is very good! Thanks for sharing the recipe.”
~P.A.D.
Facebook Comment – April 5, 2013,
“That is so goodddd!!!”
~I.L.
Facebook Comment:
“I have made the cinnamon and the apple one. Both were delicious. Even my gluten eating family like them. Love your recipes.”
~ M.H.
Facebook Comments:
“I’m drinking wine while making this so that might explain why for the life of me I can’t find where it says how long to bake it…?!?!?
“Oops I see it 45 min lol
“Wow that was good. Everyone loves it!’
~ S.C.