Almond Currant Bundt Coffeecake ~ Gluten Free!
A variation on the Orange and Quinoa Coffeecake...absolutely
delicious, flavored further with fresh ginger and tangerine zest.
I use with success for a tender, moist crumbed coffeecake, a flour
blend of 1 part potato starch, 1 part brown rice flour, and 1 part
tapioca flour.
Preheat oven to 350 degrees. Coat 3 quart bundt pan with baking
spray. You'll need three bowls, one small, medium, 1 medium large.
For inside surprise:
4 tbsp. softened quality butter or margarine
1/2 c. Yellow-D dark brown sugar (highest % original molasses)
1 1/4 c. toasted, chopped almonds
2 tbsp. gluten free flour blend
1 tsp. ground ginger or cinnamon
Combine all ingredients with a fork, mixing well.
For cake:
3 c. gluten free flour blend
4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. xanthun gum
1/2 c. Yellow-D dark brown sugar
1/2 c. quality butter or margarine, softened
1 c. almond milk
4 large organic eggs
2 tbsp. tangerine or orange zest
1 1/2 tbsp. finely minced fresh ginger
3/4 c. dried currants
1 spice tea bag, such as Celestial Seasonings Mandarin Orange Spice
Heat tea kettle for one cup of tea. Place currants in small bowl, tea bag
on top. Pour boiling water over just to over. Soak currants in spice tea
until softened, 5-10 minutes, strain off tea, pressing out excess liquid
from currants.
Whisk flour, baking powder, salt, xanthun gum and brown sugar to
blend. Add butter or margarine, almond milk, eggs, zest, and
ginger,whisking again until smooth. Fold in currants.
Pour/scoop/spread 1/2 of the batter into prepared bundt pan. Cover
with the topping, pressing topping into center of the ring of batter.
Spread remaining batter over the top. Bake in a 350 degree oven for
about 35 minutes, until center is firm and cake is lightly browned. Run
a thin knife around edge of baked coffeecake. Wait a minute or two,
then turn out onto platter. Excellent straight out of the oven.
A variation on the Orange and Quinoa Coffeecake...absolutely
delicious, flavored further with fresh ginger and tangerine zest.
I use with success for a tender, moist crumbed coffeecake, a flour
blend of 1 part potato starch, 1 part brown rice flour, and 1 part
tapioca flour.
Preheat oven to 350 degrees. Coat 3 quart bundt pan with baking
spray. You'll need three bowls, one small, medium, 1 medium large.
For inside surprise:
4 tbsp. softened quality butter or margarine
1/2 c. Yellow-D dark brown sugar (highest % original molasses)
1 1/4 c. toasted, chopped almonds
2 tbsp. gluten free flour blend
1 tsp. ground ginger or cinnamon
Combine all ingredients with a fork, mixing well.
For cake:
3 c. gluten free flour blend
4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. xanthun gum
1/2 c. Yellow-D dark brown sugar
1/2 c. quality butter or margarine, softened
1 c. almond milk
4 large organic eggs
2 tbsp. tangerine or orange zest
1 1/2 tbsp. finely minced fresh ginger
3/4 c. dried currants
1 spice tea bag, such as Celestial Seasonings Mandarin Orange Spice
Heat tea kettle for one cup of tea. Place currants in small bowl, tea bag
on top. Pour boiling water over just to over. Soak currants in spice tea
until softened, 5-10 minutes, strain off tea, pressing out excess liquid
from currants.
Whisk flour, baking powder, salt, xanthun gum and brown sugar to
blend. Add butter or margarine, almond milk, eggs, zest, and
ginger,whisking again until smooth. Fold in currants.
Pour/scoop/spread 1/2 of the batter into prepared bundt pan. Cover
with the topping, pressing topping into center of the ring of batter.
Spread remaining batter over the top. Bake in a 350 degree oven for
about 35 minutes, until center is firm and cake is lightly browned. Run
a thin knife around edge of baked coffeecake. Wait a minute or two,
then turn out onto platter. Excellent straight out of the oven.
Link to these other gluten free delights:
Orange and Hazelnut Quinoa Coffeecake
Sour Cherry Chocolate Brownies
Holiday Gingerbread
Frozen Mango Banana Mousse Pie
Back to Pachamama's Beautiful Food
Orange and Hazelnut Quinoa Coffeecake
Sour Cherry Chocolate Brownies
Holiday Gingerbread
Frozen Mango Banana Mousse Pie
Back to Pachamama's Beautiful Food
