Gluten-Free Peach Berry Coffee Cake #Recipe by @LibbyKlein #Giveaway

Libby Klein Brunch is one of my favorite occasions. It's not so much the time of day, although I am admittedly not a morning person or a breakfast eater. It's more because every dish is elevated. You don't just have pancakes. You have bananas foster pancakes. You don't just have an egg. You have a crabcake Benedict. I made this breakfast cake for a brunch with my girls using the best peaches and blackberries I could find at the local farmer's market. It did not disappoint. I use coconut sugar in the cake recipe to make it just a little bit healthier, but you can use regular white sugar if you want. You'll notice I have white sugar listed in the topping to keep the crumb light. If you want to make this in the middle of winter for a special occasion you can use frozen berries and peaches. You don't have to thaw the berries, but I recommend thawing the peaches to be sure they get cooked all the way through.

Because I'm so close to my new release of Silent Nights Are Murder, I'll give away a copy of Mischief Nights Are Murder to a lucky commenter. To enter, let me know in the comments, what is your favorite brunch dish? 

Gluten Free Peach Berry Coffee Cake

Serves 9

 Ingredients

  Cake

2 cups gluten free flour 

3/4 cup Coconut sugar 

2 teaspoons baking powder

1/2 teaspoon salt

½ teaspoon allspice

1/4 cup butter, melted

1/4 cup sunflower or canola oil

2 large eggs

3/4 cup whole milk yoghurt

1 teaspoon vanilla extract

1 cup fresh (or frozen) blackberries

1 cup fresh (or frozen) peeled, diced peaches 

 

Topping

2/3 cup gluten free flour 

1/3 cup granulated sugar 

1/4 teaspoon salt

1/4 cup butter, melted

 

Directions

Preheat oven to 350°F. Spray a 9-inch round or square pan with baking spray. You could even add a piece of parchment paper and let it hang over the sides of the pan to lift the cake out when it has cooled.

    In a large mixing bowl, mix together the flour, sugar, baking powder, salt, and allspice.     Set aside.

    In a medium bowl, mix together the butter, oil, eggs, yoghurt, and vanilla until                combined.

    Add the wet ingredients to the dry ingredients. Blend just until the batter starts to come     together.

    Fold in the berries and peaches,

    Transfer the cake batter to the prepared cake pan.

    Make the crumb topping by mixing the flour, sugar, and salt together in a medium            bowl. Add the melted butter using a fork until evenly moistened and crumbly. Sprinkle     evenly over the cake batter.

    Bake for 40-45 minutes, until done. Cool for at least 10-15 minutes before serving.

Gluten-free baker Poppy McAllister and her aunt Ginny are looking forward to a quiet, homey Christmas at their B&B in Cape May, but unfortunately, death isn’t taking a holiday this year . . .

Ever since Thanksgiving, Poppy and her pals have been left with an unsolved mystery of the romantic kind. But at least this mystery isn’t the kind that involves murder. That all changes when the body of a fish supplier is discovered in the kitchen of her ex’s restaurant—and he’s frozen, not fresh.

For once, it’s not Poppy who tripped over the corpse, yet she can’t escape being drawn in since the victim has a note taped to him reading Get Poppy. Figures—an engagement ring isn't labeled, but the dead guy is addressed to her. Now, while Aunt Ginny plans a tree-trimming party and pressures Poppy to decode a mysterious old diary, the amateur sleuth is asked to “unofficially” go undercover at the restaurant to help the police. Until then, the only crime Poppy had been dealing with was Figaro’s repeated thefts of bird ornaments from the tree; now it looks like it’s going to be a murder-y Christmas after all.

 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/