I just got back from a trip to New York City and it left me craving delicious breakfast pastries. You know what i' m talking about...walking down the street in NYC, you pass hundreds of bakeries with the most delicious looking pastries and cakes in the window. My mouth is always watering, but of course none of them are gluten-free. But never-to-fear, my mom' s famous Peach & Blueberry Coffee Cake is so easy to make and will satisfy event the worst sweet tooth! The fresh fruit helps keep the cake extra moist and adds a delicious sweetness.
Vanessa' s All Purpose GF Flour Mix
2 cups brown rice Flour
3/4 cup cornstarch
2 tablespoons tapioca flour
1 teaspoon xanthan gum
In a mixing bowl, combine all ingredients together and set aside for use in the topping and cake.
Gluten-Free Peach & Blueberry Coffee Cake
1 ½ cups Vanessa' s All Purpose GF Flour Mix
1 cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
1 cup sour cream
½ tsp vanilla extract
½ cup fresh blueberries
2 fresh peaches, sliced in thin slices
Topping:
4 Tblsp sugar
2 Tblsp butter at room temperature
½ tsp cinnamon
1 tsp GF flour
All ingredients and bowls should be at room temperature.
1. Preheat oven to 350.
2. In a mixing bowl, combine flour, sugar, baking powder, soda, and salt.
3. In a separate bowl, beat together eggs and sour cream. Add vanilla.
4. Add the flour mixture to the egg mixture and stir until smooth. This only takes a short time.
5. Spread the batter in an oiled 9x9 round baking pan. Dot with fruit, by starting with the peaches, placing in a spiral pattern around the pan. Sprinkle blueberries over the top.
6. Mix streusel topping ingredients together until it resembles cornmeal. Sprinkle over the batter. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean.
I just got back from a trip to New York City and it left me craving delicious breakfast pastries. You know what i' m talking about...walking down the street in NYC, you pass hundreds of bakeries with the most delicious looking pastries and cakes in the window. My mouth is always watering, but of course none of them are gluten-free. But never-to-fear, my mom' s famous Peach & Blueberry Coffee Cake is so easy to make and will satisfy event the worst sweet tooth! The fresh fruit helps keep the cake extra moist and adds a delicious sweetness.
Vanessa' s All Purpose GF Flour Mix
2 cups brown rice Flour
3/4 cup cornstarch
2 tablespoons tapioca flour
1 teaspoon xanthan gum
In a mixing bowl, combine all ingredients together and set aside for use in the topping and cake.
Gluten-Free Peach & Blueberry Coffee Cake
1 ½ cups Vanessa' s All Purpose GF Flour Mix
1 cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
1 cup sour cream
½ tsp vanilla extract
½ cup fresh blueberries
2 fresh peaches, sliced in thin slices
Topping:
4 Tblsp sugar
2 Tblsp butter at room temperature
½ tsp cinnamon
1 tsp GF flour
All ingredients and bowls should be at room temperature.
1. Preheat oven to 350.
2. In a mixing bowl, combine flour, sugar, baking powder, soda, and salt.
3. In a separate bowl, beat together eggs and sour cream. Add vanilla.
4. Add the flour mixture to the egg mixture and stir until smooth. This only takes a short time.
5. Spread the batter in an oiled 9x9 round baking pan. Dot with fruit, by starting with the peaches, placing in a spiral pattern around the pan. Sprinkle blueberries over the top.
6. Mix streusel topping ingredients together until it resembles cornmeal. Sprinkle over the batter. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean.