Cranberry Coffee Cake

Gluten Free Cranberry Coffee Cake

Описание:

Gluten Free Cranberry Coffee Cake

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Gluten Free Cranberry Coffee Cake
In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1-1/2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt

In a Small bowl mix together with a fork:
1 Cup Sugar
Zest from 1 Orange
Mixing them together will help release the Orange Fragrance

I used a Kitchenaid Mixer with the Paddle; Cream together:
1 stick Butter, Room Temperature
and the Sugar Mixture
Mix for until combined about 30 seconds; scrape down the bowl
Then mix on Medium High Speed for 3 Minutes,, or until Fluffy.
Add:
2 Eggs-- 1 at a time
Beat until Smooth.
Beat in:
1 tsp. Vanilla Extract
1tsp. Orange Extract
Add:
1 Cup Sour Cream
Mix until combined

Slowly add the dry Ingredients. Mix until just combined,,, do not over beat.. Scrape the Bowl.
Gently fold in with a Spatula:
1-1/4 cups Fresh Cranberries

To make the Streusal topping: Mix together with a fork,, pastry blender or fingers:
¾ Cups Gluten Free Flour (****See Footnote***)
¾ Cup Packed Brown Sugar
1 tsp. Cinnamon
4 TBL. Butter, Room Temperature

Pour half of the Batter into a Grease/Sprayed 8X8 Pan
Top with Half of the Streusal
Top with remaining Batter
Then top with Remaining Streusal
Bake in a Preheated 350* Oven for 55-60 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205*.
Place pan on a wire rack to completely cool. Then cut and serve.

ENJOY!

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/...


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software


Recipe adapted to Gluten Free From: http://www.twopeasandtheirpod.com/cra...

You'll Need:

1 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 cups self-rising flour
1 (8 ounce) container sour cream
1/2 teaspoon almond extract
1 cup whole berry cranberry sauce
1/2 cup chopped almonds
Glaze

Procedures : Cream butter. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Add flour alternately with sour cream, beginning and ending with flour. Stir in almond extract.

Pour batter into a greased 13 x 9-inch pan. Spread cranberry sauce evenly over batter, and sprinkle with almonds. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Drizzle coffee cake with Glaze.

Glaze
1 cup sifted confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients, stirring until smooth