a simple real food recipe :: strawberry coffee cake :: gluten free
 
 
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Ingredients
  • 2 cups strawberries, sliced
  • ¼ cup organic pure cane sugar or sucanat
  • 2 ½ TB arrowroot or organic cornstarch
  • 3 tsp water
  • 3 TB COLD butter
  • ¼ cup tapioca flour
  • ¼ cup sorghum flour (or other GF flour)
  • ¼ cup pure cane sugar or sucanat
  • ½ cup SOFT butter
  • ¾ cup pure cane sugar or sucanat
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup millet flour (or other GF flour)
  • ½ cup tapioca flour
  • ½ cup white rice flour
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup whole sour cream
Instructions
  1. MAKE THE STRAWBERRY MIDDLE: Combine the strawberries, sugar, arrowroot, and water in a small sauce pan and cook on medium/low heat for about 5-7 minutes until it thickens. Set aside to cool a little.
  2. MAKE THE CRUMB TOPPING: In a small mixing bowl, combine the COLD butter, ¼ cup tapioca flour, ¼ sorghum flour, and ¼ cup sugar using your fingers to combine into crumbles. Set in the fridge to keep the butter cold.
  3. MAKE THE CAKE BATTER: In a medium mixing bowl beat the SOFT butter, ¾ cup sugar, 2 eggs, and vanilla until creamy. Add the flours, baking powder, baking soda, salt, and sour cream and mix to combine into a smooth batter.
  4. ASSEMBLE THE COFFEE CAKE: In a small buttered baking dish, spread about ½ of the cake batter in the bottom. Spread the strawberry middle in next (I find using my fingers or a butter knife works best). Add the rest of the cake batter on top of the strawberries, and then sprinkle the crumb topping over the top.
  5. Bake at 350 for 40 minutes.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-strawberry-coffee-cake-gluten-free/