Wednesday, March 21, 2018

Blueberry Coffee Cake with Drizzle from author @DarylWoodGerber



From Daryl:

I'm on my way to a conference in Reno. Left Coast Crime. I'll be networking with other authors and meeting all sorts of new readers. Fun times ahead. I'm even going to give myself a day in Lake Tahoe before, so I can do some research and some deep breathing. There's nothing like Lake Tahoe to stir my soul and help me find my center.


Before I go on a trip, I like to make a few baked goods that I can carry with me. I really like a mid-morning snack, and because I have to eat gluten-free, I can't always count on the hotel or nearby grocery stores to have what I need. Besides, home-baked is better!

For this trip's baked goodie, I bought blueberries on special and decided to make a bundt cake that I'd made before, but with modifications. I added whey powder. I really like using the whey powder when I bake gluten-free. IMHO, it keeps gluten-free items more moist. If you don't have it, it's okay to omit it. I also increased the baking powder ratio. Definitely helped the cake rise. Gluten-free cakes have a tendency to be dense. 

Also, I ran "short" on the sour cream. I was 2 tablespoons short, so I improvised. 

(Man, I'm getting good at improvising  if I do say so myself.)

I added 2 tablespoons whipped cream cheese, but the batter seemed a little “stiff,” so I then added 2 tablespoons milk.  If your batter seems stiff, add the milk. This tweaked version turned out better than before! I'm very pleased with it.

For those of you who CAN eat regular flour, substitute out the gluten-free flour with regular flour and omit the xanthan gum. (That's a binder for gluten-free flour.) 


BLUEBERRY COFFEE CAKE
(gluten-free)

(serves 12)

Ingredients for Cake:

3/4cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups gluten-free flour
2 tablespoons whey powder
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (8 ounces) sour cream

Ingredients for Filling:
1/4 cup packed brown sugar
1 tablespoon flour (or gluten-free flour)
1 teaspoon cinnamon
2 cups fresh blueberries

Ingredients for Glaze:
1 cup confectioner’s sugar
2 tablespoons milk

Directions:

Preheat oven at 350 degrees F.

In a large bowl, cream butter and sugar until fluffy. Add eggs, two at a time. Beat well after each addition. Add vanilla.

In a small bowl, combine gluten-free flour, whey powder, xanthan gum, baking soda, baking powder, and salt. Add to the sugar mixture, alternating with the sour cream. The mixture will be somewhat dry; this is not a runny batter. That’s okay.

In another small bowl, combine the brown sugar, flour (or gluten-free flour) and cinnamon.

Spoon a third of the batter into a greased bundt pan. Top with half of the brown sugar mixture. Sprinkle half of the bluberries on top. Repeat. Top with the remaining batter.

Bake for 55 mInutes until toothpick comes out clean. Let cool at least 10-15 minutes before removing from pan. Let cake cook completely before drizzling the glaze over the cake.









Definitely got the remainder of the brown sugar in second layer.








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13 comments:

  1. This looks like it will be perfect for my weekend baking and, coincidentally, blueberries are on sale this week near me. Thanks for sharing your recipe and have a great trip!

    ReplyDelete
    Replies
    1. Lil, enjoy. I made this again using sorghum flour (for 1/3 of the portion) and it turned out great, too, so feel free to try a variety of gluten-free flours. ~ Daryl

      Delete
  2. HAve fun in Reno. Where do you find xanthan gum?

    ReplyDelete