Almond-Berry Coffee Cake

[ Prep Time: 15 Minutes | Start to Finish: 55 Minutes | 8 servings ]

  • Coffee Cake
  • ¾ cup granulated sugar
  • ¼ cup butter, softened
  • 1 egg
  • ½ cup milk
  • 1 teaspoon gluten-free vanilla
  • 1½ cups Betty Crocker Gluten Free all-purpose rice flour blend
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 1½ cups fresh mixed berries, such as raspberries and blueberries
  • ⅓ cup sliced almonds
  • Glaze
  • ½ cup powdered sugar
  • ¼ teaspoon gluten-free vanilla
  • 2 to 3 teaspoons milk

  1. Heat oven to 375°F. Grease and dust bottom and side of 9-inch round cake pan with shortening and rice flour blend.

  2. In large bowl, beat ¾ cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in ½ cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.

  3. In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.

  4. Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.

  5. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

1 Serving: Calories 310; Total Fat 9g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 40mg; Sodium 340mg; Total Carbohydrate 53g (Dietary Fiber 3g); Protein 3g Exchanges: 1 Starch, 2½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3½

For a different twist, use fresh raspberries instead of the mixed berries and chopped pecans instead of almonds.