1 1/2
cups fresh mixed berries, such as raspberries and blueberries
1/3
cup sliced almonds
Glaze
1/2
cup gluten-free powdered sugar
1/4
teaspoon pure vanilla extract
2
to 3 teaspoons milk
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Steps
1
Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
2
In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 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.
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Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
For a decadent twist, use raspberries instead of the mixed berries and chopped pecans instead of almonds. Drizzle warm coffee cake with a powdered sugar glaze.
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