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Gluten-Free Almond Berry Coffee Cake
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Prep Time:
15 minutes
Total Time:
1 hour
Delight your family with a delectable morning treat.
Ingredients:
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon xanthan gum
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups fresh mixed berries, such as raspberries and blueberries
  • 1/3 cup sliced almonds
  • 1/2 cup gluten-free powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 2 to 3 teaspoons milk
Instructions:
  • Preheat oven to 375°F. Grease and flour a 9-inch round cake pan using shortening and flour.
  • In a large bowl, use an electric mixer to beat together 3/4 cup granulated sugar, softened butter, and egg until fluffy. Mix in 1/2 cup milk and 1 teaspoon vanilla until well combined. Add flour blend, baking powder, xanthan gum, and salt, then stir until just mixed. Spread the batter in the pan.
  • Combine 2 tablespoons of granulated sugar with cinnamon in a medium bowl. Sprinkle half of the sugar mixture over the batter. Toss berries in the remaining sugar mixture until coated, then spoon them over the batter. Top with almonds and gently pat them into the batter along with the berries for added crunch.
  • Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Combine the Glaze ingredients in a small bowl until smooth and easily pourable. Drizzle the glaze over the warm coffee cake and serve while still warm.

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