Berry Coffee Cake

"A friend gave me this recipe awhile back and I converted it to gluten free this morning. It is a nice and tasty gluten free cake. The conversion is easy so I'll post the recipe as written and the gluten free portion will be in the notes section."
 
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photo by Maryland Jim photo by Maryland Jim
photo by Maryland Jim
photo by momaphet photo by momaphet
photo by under12parsecs photo by under12parsecs
photo by magpie diner photo by magpie diner
photo by MomLuvs6 photo by MomLuvs6
Ready In:
50mins
Ingredients:
15
Serves:
9
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ingredients

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directions

  • Preheat oven to 350 degrees. Spray an 8-inch round or 8-inch square baking pan with cooking spray and set aside.
  • In a medium mixing bowl, combine the flour through salt.
  • In a measuring cup or blender container, combine the egg, yogurt, melted butter and vanilla. Whisk or pulse to combine the ingredients.
  • Pour the wet ingredients into the flour mixture and mix to combine. Spoon about 2/3's of batter into prepared pan. Mix the berries with the brown sugar and spoon over batter. Top the berries with remaining batter and sprinkle with sliced almonds.
  • Place in preheated oven and bake for 35 to 40 minutes or until cake springs back when lightly touched. Cool for 10 minutes.
  • While cake cools, prepare the glaze and then drizzle over cooled cake. Serve warm or at room temperature.
  • Please note: If using frozen berries do not defrost.
  • Gluten Free Notes: Use 3/4 cup plus 2 tablespoons gluten free all-purpose flour blend, 2 tablespoons modified tapioca starch and add 1/2 teaspoon xanthan gum. The gluten free version may require a few tablespoons milk to be added to the batter. Use your best judgement.

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Reviews

  1. I barely had enough batter to make one layer so I put the berries on top. The cake didn't rise enough to cover the berries.
     
  2. Very nice and easy to make dessert. I didn't use all of the glaze, just thought it was too much! I used a mix of blueberries and blackberries. Made for ZWT 9 and "The Apron String Travelers"
     
  3. Aussie Swap #76: DELICIOUS!!! Made this coffee cake this past holiday weekend - outstanding and full of flavor!
     
  4. Followed your recipe right on down, used a mix of frozen blueberries, raspberries & blackberries, & topped it with the glaze! This coffee cake was absolutely delicious, at least in the opinions of the 2 of us & a neighbor couple with whom we shared it! A nice keeper recipe, too! [Made & reviewed in I Recommend recipe tag]
     
  5. I loved the berry and the almond flavor but found the texture a bit odd - maybe a little gummy though it was thoroughly baked. I added a little vanilla and cinnamon to the batter but otherwise made the cake as directed. I skipped the glaze, which I don't usually care for and topped with a little whipped cream instead. Made for ZWT 7 for the Food.commandos
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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