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
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.
To Make the Coffee Cake Topping:
- 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.
To Make a Glossy Finish on Fruit:
- Make the simple syrup recipe above and set it aside to cool, preferably in the refrigerator.
To Make the Cake:
- Preheat oven to 350ºF and oil an 8-inch round cake pan or 10-inch tart pan; and set aside.
- Make 1/2 recipe of the butter cake linked above and pour into the prepared pan.
- 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.
- 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.
- 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.
- 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.
- 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.
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