Apricot Cherry Gluten Free Streusel Coffee Cake Recipe (or Tart)

Last month, I used my butter cake recipe to make this beautiful gluten free streusel coffee cake recipe. I just added fresh fruit and streusel topping. Instead of using my usual Gluten Free All Purpose Flour Blend Recipe in the topping, I used my Self-Rising Cake Flour Blend Recipe. It created a higher rise and lighter topping. If you prefer, you can use the same flour as you do in the cake. In addition, you can create a tart instead of a cake, omit the streusel and dust it with confectioners’ sugar (see the photo below the recipe.) Enjoy!

Gluten Free Apricot and Cherry Streusel Cake


Yield: Serves 6

Gluten Free Apricot and Cherry Streusel Cake

A gluten free butter cake baked with fresh apricots and cherries. Top with streusel topping of make a tart and dust with confectioners' sugar. A delight, either way you make it.


    For the Cake:
  • 1/2 recipe Gluten Free Butter Cake
  • 3 - 4 apricots, rinsed, pitted, peeled and cut in half or sliced
  • 16 cherries, rinsed, pitted and cut in half
  • For the Streusel Topping:
  • 1/4 cup Carla's Self-Rising Gluten Free Cake Flour Blend (or Carla's Gluten Free All-Purpose Flour Blend + 1/16 teaspoon baking soda and a tiny bit of gluten-free baking powder = 1/4 of a 1//3 teaspoon)
  • 1/3 granulated sugar
  • 2 Tablespoons unsalted butter, close to room temperature
  • For Tart:
  • Confectioners' sugar
  • Simple Syrup Recipe


    To Make the Coffee Cake Topping:
  1. In a small bowl, whisk 2 tablespoons self-rising flour with 2 tablespoons sugar. Cut the butter in using a two knives or a pastry cutter. Set aside for later use.
  2. To Make a Glossy Finish on Fruit:
  3. Make the simple syrup recipe above and set it aside to cool, preferably in the refrigerator.
  4. To Make the Cake:
  5. Preheat oven to 350ºF and oil an 8-inch round cake pan or 10-inch tart pan; and set aside.
  6. Make 1/2 recipe of the butter cake linked above and pour into the prepared pan.
  7. Distribute the apricot halves near the outer edge of the batter. Place one half for each slice. (If you plan on slicing into eight pieces, then use a total of eight halves. If you plan on slicing into six pieces, then use six halves.) Do not push it in too far, but do push into the batter slightly.
  8. Place the cherry halves in the center of the cake distributed near the apricot halves. You want to to avoid placing the fruit where you will be slicing it.
  9. Sprinkle the batter with streusel topping and bake for Bake the gluten-free yellow cake for 25 to 27 minutes or until a toothpick inserted near the center comes out clean. The top of the cake should spring back when touched with your finger tip.
  10. Allow cake to cool in the pan for about 10 minutes and serve warm. If not serving immediately, remove cake from the pan and transfer to a wire rack to cool to prevent steam from building up which will soften the cake.
  11. If making a tart, once cooled, using a mesh strainer, dust the top with confectioners' sugar and baste the fruit with cooled simple syrup.


To make a tart instead of a coffee cake, omit the streusel topping and bake in a 10-inch tart pan with removable bottom. Then sprinkle the top with confectioners' sugar. To remove the confectioner's sugar from the fruit, brush the apricots with water using a pastry brush. You can make both by doubling the recipe. %http://glutenfreerecipebox.com/wp-content/uploads/2014/09/gluten-free-apricot-cherry-tart.jpg

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