Gluten-Free Almond Berry Coffee Cake

Wake up to a sweet breakfast treat the entire family will enjoy. MORE+ LESS-

By Betty Crocker Kitchens

Updated April 1, 2019

Ingredients

3/4

cup granulated sugar

1/4

cup butter, softened

egg

1/2

cup milk

teaspoon pure vanilla extract

1 1/2

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

teaspoons gluten-free baking powder

teaspoon xanthan gum

1/2

teaspoon salt

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

to 3 teaspoons milk

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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.

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.