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Recipe | Spring Coffee Cake | ブルベリコヒケキ

Spring Coffee Cake


For the Streusel (make a double batch for classic coffee cake)

1/4 cup coconut sugar
1/4 cup gluten free 1 to 1 baking flour
3 tablespoons butter, chilled
1/4 cup chopped walnuts, pecans, or almonds (optional)

Add 1 teaspoons of cinnamon for Classic Cinnamon Coffee Cake

In a small bowl combine coconut sugar + gluten free flour, cut in butter until a crumble forms. Stir in chopped nuts and set aside.

For the cake

2 cups gluten free 1 to 1 baking flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, room temperature
3/4 cup coconut sugar
1 egg
1 cup milk of choice, I used almond milk
1 1/2 cups frozen fruit of choice

Optional add ins

Chocolate Chips
Dried Fruit


Preheat oven to 350 degrees F and line an 8 x 8 inch baking pan with parchment paper.  Combine the streusel ingredients in a small bowl and cut in butter to combine with a pastry cutter or fork, you can also use a food processor to combine.  Streusel should be well combined, but still crumbly, set aside.

Next, in a medium bowl, combine flour, baking powder, and salt and set aside.

In a large bowl with a hand mixer, cream together butter and sugar. Add your egg and mix until just combined. Add your dry ingredients to your wet ingredients and mix until just combined. With the mixer on low speed, slowly pour in your milk and mix until all ingredients are combined. Be careful not to over mix your batter. Add your frozen berries and use a spatula to gently fold them in. If you’re using other add ins, now is the time to fold them in as well.

Pour batter into your prepared baking pan and smooth out with an offset spatula or spoon to create an even layer. Top with streusel and bake at 350 degrees F for 45 minutes to 1 hour. When done, you should be able to insert a toothpick and it come out with a few crumbs.

Allow coffee cake to cool completely, remove from the pan and cut into squares.

To make a classic cinnamon coffee cake, make a double batch of streusel and follow the recipe, you will not be folding in the berries. When you’re ready to pour the batter into your pan, you will pour half the batter and spread for an even layer, add have your streusel mixture, add the remaining batter and top with the rest of your streusel.

You can also make a double batch and bake in a 9 x 13 pan.

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