Cinnamon Cardamom Coffee Cake
Preheat oven 350° Bundt pan (6 cup) 1 ½ cups of Jen’s gluten-free all-purpose flour (found in the cookbook) 2 ½ teas baking powder ½ teas salt ½ cup cane sugar 1 egg, room temperature ½ tsp vanilla extract ½ tsp cinnamon ½ tsp cardamon, crushed ¼ cup olive oil ¾ almond milk (or milk) Cinnamon Cardamom Crumb Topping 1/3 cup of Jen’s gluten-free all-purpose flour ½ cup dark brown sugar packed ¼ cup unsalted butter, softened ¼ cup sliced almonds ¾- 1 tsp cinnamon ¼ tsp cardamom Pinch of salt Drizzle (Optional) ½ cup confectioners’ sugar 1 Tbsp ½ & ½ (or milk) Mix well. This should be very thin. Directions: Combine dry ingredients for cake in a bowl. Beat together egg, oil, and milk in a separate bowl. Next add the dry ingredients to the wet. Brush Bundt pan with oil or butter and spread evenly. Combine the topping ingredients together until a crumbly consistency. Fill pan with the crumble and up the sides a bit. Next add the cake batter and as you are adding batter make sure you have a bit of that crumble along the side. This will make a shallow cake like a Danish ring! Cook for 25-28 minutes. Add thee drizzle if you like. The cake will have a delicious crunchy top!
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AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |