Apple Blueberry Brown Sugar Cake #recipe + #giveaway from @DarylWoodGerber

From Daryl aka Avery:

GIVEAWAY BELOW! Don't miss out!

My new suspense DAY OF SECRETS comes out May 5 - in 2 days!! Until then, I'm offering it at a special pre-order price for e-book readers  - 99 cents on Amazon and on Kobo!  This is only good through May 5! I hope you'll buy it or tell a friend.  The trade paperback version comes out on May 5th on Amazon.

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A mother he thought he'd lost. A father he never knew. An enemy that wants them dead.

It's garnering nice reviews:

“The frantic plot will keep readers on edge.” ~ Kirkus Reviews

 “…a roller coaster of a ride that had my heart palpitating.” ~ Dru’s Book Musings

“Daryl Wood Gerber has proven again to be a gifted storyteller and one to watch in this genre. An absolute must-read!” ~ Escape with Dollycas

Here's the AMAZON BUY LINK. Here's the KOBO BUY LINK. See more about the book below.

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In the past year, I've created a number of new go-to coffee cakes. Maybe I'm getting better at making them. Maybe I'm finding the right balance of fruits to add. I make a blueberry lemon "cake" that has the perfect balance of tart and sweet.

This one, because of the cream cheese, is scrumptious, and even though it's gluten-free (as I made it), it holds together well and stays moist. 

***I know you can make it with regular flour (just substitute regular flour for the gluten-free flour and omit the xanthan gum).

I made this version with FROZEN blueberries. "My" frozen blueberries. Get this!  I had no idea I could freeze blueberries. I think I'm slow on the learning curve! Everyone else seemed to know!  LOL  I don't know about you, but lately I keep seeing blueberries 2 for 1 at the grocery store, but as a single, I simply can't eat them fast enough, and I don't always need to bake with them. So I've been freezing leftovers.

TO FREEZE: You just pop them into a Tupperware-style container and freeze. Nothing special to it. They come out perfectly round and ready to go into the batter. They don't break down until they are cooked. They also go into a smoothie and act as the "ice" - I'll share that recipe in a few weeks!

Now, as for coffee cake, what I think makes a terrific coffee cake is the topping. Yes, I know, it's more SUGAR, but if you're going to indulge, you might as well indulge in something that's decadently delicious, right? This topping holds together well and crunches up nicely in the oven.

Enjoy!

APPLE BLUEBERRY BROWN SUGAR

CREAM CHEESE

COFFEE CAKE

(Gluten-free)

Ingredients:

2/3 cup butter, melted

1 cup white sugar

1 teaspoon vanillin (you may use real vanilla if you have no reaction to it)

2 eggs, large

1 cup cream cheese

1 teaspoon cider vinegar

2 cups gluten-free flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

Filling:

1/2 cup blueberries

1/2 cup brown sugar

1/2 cup green (or firm) apple, peeled and sliced

1 teaspoon cinnamon

Topping:

1 tablespoon melted butter

1 tablespoon gluten-free flour

1 teaspoon cinnamon

1/4 cup brown sugar

Preheat oven to 350 degrees.

Grease a 9 x 9 pan or line with parchment paper.

For the batter:  In a large bowl, mix melted butter and sugar and vanillin (or vanilla if you can have it).  Add eggs and beat on low.  Still beating on low, add cream cheese and vinegar.  Then add the gluten-free flour, baking powder, baking soda, salt, and xanthan gum and stir until thoroughly mixed.

For the filling: In a small bowl, mix blueberries with the apples, brown sugar, and cinnamon.

Spoon half of the batter into prepared pan. Pat down with your fingers. This is the fun part – like working with play dough. You might need to wet your fingers. Layer all of the filling on top of that.  Spread the rest of the batter over the filling. Again, pat down with your fingers (wet fingers, if necessary).

For the topping: In a small bowl, mix melted butter, gluten-free flour, cinnamon, and brown sugar. Sprinkle the topping all over the coffee cake.

Bake for 30-35 minutes, until nicely browned. 

Let cool for 20 minutes and remove from the pan. Serve warm or room temperature.

Pat batter with wet fingers into base of pan.

Add apple blueberry mixture

Pat batter on top of apple layer. Use wet fingers.

Top with cinnamon crumble topping

Let cool 20 minutes in pan.

GIVEAWAY: 

Leave a comment if you'd like to win a trade paperback copy or e-book copy of DAY OF SECRETS! Tell me if you've ever read a suspense novel before or if you hope to read one soon, and if so, its title! And if you haven't or won't, have you ever seen a good suspense movie or TV show? I'll pick the winner by tomorrow night. 
Leave your email so I can contact you.

Savor the mystery!

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Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

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




DAY OF SECRETS
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.