gluten free vintage coffee cake
Oct. 16th, 2014 04:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaBack in April I posted the recipe for my adaptation of a Vintage coffee cake. Last week I needed to bake something gluten-free for our Friday band session, and I decided to see how that cake would turn out without using wheat flour. The answer is Yummy! I tried a slice soon after it came out of the oven, since I knew I wouldn't still be hungry when we took a break from playing for tea and cake. My reaction after taking the first bite was "I hope they don't like it, then there will be plenty left over for me to eat tomorrow..."
Gluten Free Vintage Coffee Cake
For the topping mix together:
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon ground flax seeds
1/2 cup oats
1/2 cup chopped walnuts
1 heaping teaspoon cardamom
1/2 teaspoon nutmeg
plus the parts of the freshly ground almonds and walnuts (see below) that don't go through the flour sifter. Press the topping into the bottom of a large springform pan (mine is non-stick, so I didn't grease it).
Sift together:
1 cup freshly ground almonds
1/2 cup freshly ground walnuts
1.25 cups oat flour
3/4 cup rice flour
1/2 cup cornstarch
3.5 teaspoons baking powder
3/4 teaspoon salt
Cream together:
3/4 cup sugar
150 grams butter (~2/3 cup)
Beat in:
2 eggs
Stir in, a little at a time:
the flour mixture
2 heaping tablespoons of thick Turkish yoghurt
~3/4 cup of milk (put the yogurt into a one cup measure and add milk till it is full)
Pour the batter over the topping in the large springform pan and bake at 150 C (~300) for 35 minutes or until done.
Note that when I say "freshly ground", I actually mean grated, since we have a lovely hand-crank grater with fine holes that I like to use for nuts, but if you don't have one just tossing the nuts into a food processor or food grinder (or pay the extra to buy them pre-ground from the store would work, too).
As it turned out, everyone who tried it seemed to like, but they still left enough for me so that I have been happily having a small slice each day since. It is particularly nice crumbled and sprinkled onto my favourite snack, which is how I just ate some, and was reminded that I hadn't typed it up yet.
Gluten Free Vintage Coffee Cake
For the topping mix together:
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon ground flax seeds
1/2 cup oats
1/2 cup chopped walnuts
1 heaping teaspoon cardamom
1/2 teaspoon nutmeg
plus the parts of the freshly ground almonds and walnuts (see below) that don't go through the flour sifter. Press the topping into the bottom of a large springform pan (mine is non-stick, so I didn't grease it).
Sift together:
1 cup freshly ground almonds
1/2 cup freshly ground walnuts
1.25 cups oat flour
3/4 cup rice flour
1/2 cup cornstarch
3.5 teaspoons baking powder
3/4 teaspoon salt
Cream together:
3/4 cup sugar
150 grams butter (~2/3 cup)
Beat in:
2 eggs
Stir in, a little at a time:
the flour mixture
2 heaping tablespoons of thick Turkish yoghurt
~3/4 cup of milk (put the yogurt into a one cup measure and add milk till it is full)
Pour the batter over the topping in the large springform pan and bake at 150 C (~300) for 35 minutes or until done.
Note that when I say "freshly ground", I actually mean grated, since we have a lovely hand-crank grater with fine holes that I like to use for nuts, but if you don't have one just tossing the nuts into a food processor or food grinder (or pay the extra to buy them pre-ground from the store would work, too).
As it turned out, everyone who tried it seemed to like, but they still left enough for me so that I have been happily having a small slice each day since. It is particularly nice crumbled and sprinkled onto my favourite snack, which is how I just ate some, and was reminded that I hadn't typed it up yet.