From Daryl aka Avery:
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?
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 time...so 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?
APPLE BLUEBERRY COFFEE CAKE
Gluten-free version
Serves 6-8
Cake:
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
Topping:
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! |
GIVEAWAY
Savor the mystery!
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!
PS Are you signed up for my newsletter? I've got some important news coming out in the next couple of weeks. Don't miss out! Sign up here
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!
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