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The Nosebleed Seats: Week Sixteen

December 30, 2010
Exclusive

Host Matt Ellis. Shot & Edited by Mark Cole.

Gluten Free Blueberry Coffee Cake

Blueberry Coffee Cake (9 by 13 inch cake)

This moist, buttery coffee cake is packed with brown sugar and cinnamon and bursting with blueberries. It’s the perfect complement to a steaming cup of morning coffee.

½ cup white rice flour
½ cup tapioca flour
½ cup potato starch
¼ cup brown rice flour
¼ cup sorghum flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 ½ teaspoons xanthan gum
½ cup (1 stick) cold butter, cut into bits
1 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

TOPPING
1/3 cup packed light brown sugar
1/3 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Preheat the oven to 325ºF. Butter a 9 by 13-inch pan.

In a medium bowl, whisk together the white rice flour, tapioca flour, potato starch, brown rice flour, sorghum flour, the t cup sugar, the baking powder, salt, and xanthan gum. Using your fingers, a pastry blender, or two dinner knives, rub or cut the butter into the dry ingredients until it reaches the texture of coarse meal.

In a large bowl, whisk together the milk, eggs, and vanilla. Add the dry ingredients to the wet ingredients and whisk until thoroughly blended. Using a rubber spatula, fold in the blueberries and evenly spread the batter in the prepared pan.

For the topping: In a small bowl, blend together the brown sugar, the 1/3 cup sugar, the cinnamon, and melted butter. Sprinkle the topping evenly over the batter and bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool completely on a wire rack. Cut into squares to serve.

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