Wednesday, March 8, 2017

Apple Blueberry Coffee Cake + book #giveaway from author @DarylWoodGerber

I'm offering a book #giveaway below just because... Because you guys are so sweet! See details below...

So I think many of you know I adore coffee cake. I really like a sweet in the morning when I'm writing. Right around 10:30, my internal clock seems to go off, and I have a craving. I think there's something about sugar that gives me a boost. Yes, I know we shouldn't eat that much sugar, but my body seems to do fine with it. So far. Lucky me! 

Anyway, a few weeks ago, I wanted to make something that would use what was in my refrigerator: apples and blueberries. I just had too many of both in my fruit drawer and wondered how they might go together. I'd already frozen blueberries from the week before, so I had plenty of those on hand for the future. 

Honestly, I couldn't figure anything out in my feeble brain, so I went searching on the Internet and found what looked like a delicious recipe on a food blog.  That must be how many of our fans have found us, right? Searching for something and LANDING on MLK?

Well, on A Latte Food, I found this recipe. The one on the site uses regular flour. It's not gluten-free, and since, alas, I must eat gluten-free, I always need to tweak. By the way, the photos on this blog are beautiful. I learned a lot about setting up a shot from the writer. Kudos! So, all in all, it was a great learning experience.

I've now made this coffee cake three times since I first discovered the recipe.  Yes, in less than a month. Each delicious! I now have my go-to coffee cake. How cool is that?

By the way, I found it interesting that the sugar went in with the dry ingredients. Usually sugar goes with the wet. It certainly didn't make a difference, which just goes to show why "dump" cakes work!  (Most of them, anyway.) I know, I know - chemistry matters, but isn't it interesting?

Gluten-free version
Serves 6-8

1 1/2 cups gluten-free flour (1 cup sweet rice flour, 3/8 cup tapioca flour, 2 tablespoons whey flour)
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 tablespoon lemon zest
1/4 cup oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk          
3/4 cup chopped apples (peeled) (whatever you have on hand is fine, however the firmer the better)
1/2 cup blueberries

1/2 cup brown sugar
2 tablespoons gluten-free flour
2 teaspoons cinnamon
2 tablespoons melted butter
Icing Drizzle:
3/4 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees and either grease or line a 9" circular cake pan or an 8x8 square baking pan with parchment paper. (First time, I used a circular cake pan and it was hard to get it out. On my second try, I used a 9” inch spring-form pan. Loved it. On my third try, I used a square baking pan and that came out easily, too. On all, I used parchment paper!)

In a small bowl, mix together gluten-free flour, xanthan gum, sugar, baking powder, salt, cinnamon, allspice, and lemon zest.

In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.

Add the dry ingredients to the egg mixture.  Do not over mix.

Once combined, fold in chopped apples and blueberries. Pour into your pan and set aside.

In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan.  

Bake for 25 minutes or until your cake tester comes out clean.

While the cake is cooling, make the icing by stirring together the powdered sugar and milk. Drizzle over the top of the coffee cake.

Serve warm, or cool. Enjoy!

Really yummy. Mine had a darker interior than the one on the food website.

The lemon zest really makes it shine!!!

Made another time without icing. Delicious and not as sweet!
I'm offering a book giveaway today -- any one of my cozy mysteries or an e-book of my suspense -- to one commenter. Simply tell me what your favorite breakfast treat is. Remember to include your email (cryptically, if necessary) so I can contact you if you win! Thanks for being fans. We at MLK love you!

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Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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Plus check out my website.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order


  1. My favorite breakfast treat is overnight oats made with dark chocolate peanut butter. Wholesome decadence.

    1. Yum! How do you make that? Sounds great. ~ Daryl

    2. Hi! Here's the recipe I use as a guideline (I make some substitutions):

  2. Cranberry creme cheese scones!

  3. Cinnamon rolls! I rarely have any on hand because I would eat them all

    1. I remember, back when I could eat gluten, having a Cinnabon at the airport and getting such a sugar high I felt pretty awful in the air. Oops. But so tasty going down. ~ Daryl

  4. I love freshly made coffee cake :)

  5. Favorite breakfast treat is scone with boysenberry jam...Oh, yeah!

    1. Oh, yeah! Nothing like boysenberry jam! I used to make this when I lived with my dad. We had an acre of fruit trees and berry vines. ~ Daryl

  6. I love big, fat, warm cinnamon rolls!

    1. Yes!!! I finally learned to make them gluten-free. So delish! ~ Daryl

  7. Replies
    1. You bet. And nut free. Very important for my health and many people I love, too. Enjoy, Tonya. ~ Daryl

  8. Blueberry pancakes! and this may be second, It looks delicious!

    1. Blueberry pancakes with blueberry syrup. Yum, Anne! ~ Daryl

  9. Sweet breakfast treat would have to be Mickey waffles at Disney World! Savory would be the breakfast quiche we make in our Demarle sunflower mold talk about yummy and pretty at the same time! If I'm lucky enough to win I would love any of the Daryl/Avery cozies! barbie17 (at) gmail (dot) com

    1. Aw, happiest place on earth, Tari. What's not to like about the waffles. Wish they would start making some gluten-free. Such a lure! ~ Daryl

  10. Favorite breakfast treat are blintzes. So delectable. love this coffee cake and the flavors. saubleb(at)gmail(dot)com

    1. They are so good. With a great filling? Yum. ~ Daryl

  11. First of all - yum! Thanks for sharing that delicious recipe, Daryl! My favorite breakfast (which I have every morning) is a thick slice of toasted bread with cream cheese, and a mug of hot cocoa. Like you, however, I get hungry in the middle of the morning so I like to have a sweet bread handy, usually it's some sort of variation including bananas and applesauce (which I use to substitute for the fat in the recipe) and whatever else I decide to add, be it berries, chocolate chip or nuts. Nicole:-)

    1. Nicole, sounds like a perfect morning to me! ~ Daryl

  12. Daryl, just slide that plate through the screen to me -- good, good -- got it! Thanks for a great morning treat!