Almond Flour Coffee Cake
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Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 200 gr | 2 cups | ||
| Tapioca Flour | 30 gr | 1/4 cup | ||
| Light Brown Sugar | 60 gr | 1/3 cup | ||
| Baking Powder | 10 gr | 1 tablespoon | ||
| Cinnamon | 6 gr | 1 teaspoon | ||
| Eggs, room temperature | 3 | 3 | ||
| Butter, melted | 60 gr | 1/4 cup | ||
| Milk | 45 ml | 3 tablespoons | ||
| Vanilla extract | 6 ml | 1 teaspoon |
Optional Ingredients for the Crumb Topping:
| 45 gr / 3 tbsp light Brown Sugar | |
| 100 gr / 1 cup Oat Flour, rolled oats ground into a flour. | |
| 30 gr / 2 tablespoons Butter, softened to room temperature | |
| 6 gr / 1 tsp Cinnamon |
Steps:
Step 1
Preheat the oven to 350°F (180°C). Grease an 8 x 8-inch pan or line it with parchment paper.
Step 2
In a large bowl, combine the Almond Flour ( 2 cups ), Tapioca Flour ( ¼ cup ), Light Brown Sugar ( ⅓ cup), Baking Powder ( 1 tbsp ), and Cinnamon (1 tsp). Mix well.
Step 3
In a separate bowl, whisk together the Eggs (3), melted Butter (¼ cup), Milk (3 tbsp), and Vanilla Extract (1 tsp) until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and fully combined.
Step 5
In a separate bowl, whisk together the crumb topping.
Step 6
Pour the cake batter into the prepared cake pan. Evenly sprinkle the crumb topping mixture over the cake batter.
Step 7
Bake the Cake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Step 8
Remove from the oven and let cool completely, before drizzling with a glaze.
Step 9
Once cooled, enjoy your delicious Almond Flour Coffee Cake with a cup of coffee or tea!
Notes:
Almond Flour Coffee Cake
Tips for baking a successful Almond Flour Coffee Cake that is both gluten-free and delicious:
Tips for Baking Almond Flour Coffee Cake
Measure Accurately:
- Use a kitchen scale for precise measurements, especially for almond flour and tapioca flour. Too much or too little flour can affect the texture of the cake.
Sift Almond Flour:
- Sift almond flour before measuring to avoid clumps and ensure a smoother batter. This can also help to avoid a gritty texture in the finished cake.
Mix Dry Ingredients Thoroughly:
- Ensure that your baking powder and spices are evenly distributed by thoroughly mixing the dry ingredients before adding the wet ingredients.
Use Room Temperature Ingredients:
- Bring eggs, butter, and milk to room temperature before mixing. This helps to create a smooth, well-emulsified batter.
Avoid Overmixing:
- Mix the batter just until the ingredients are combined. Overmixing can lead to a dense texture, especially with gluten-free flours.
Incorporate Moisture Properly:
- Almond flour doesn’t absorb moisture the same way wheat flour does. Ensure your batter isn’t too dry or too wet. It should be thick but pourable.
Preheat Your Oven:
- Ensure your oven is fully preheated to the correct temperature before placing the cake inside. This helps with even baking and proper rise.
Check for Doneness:
- Since almond flour cakes can brown quickly, start checking for doneness a few minutes before the recommended baking time. Use a toothpick inserted into the center of the cake; it should come out clean or with just a few crumbs.
Let It Cool Properly:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.
Use a Light Hand with Toppings:
- If you’re using crumb toppings, don’t overload the batter. Sprinkle them evenly to avoid creating an overly heavy top that can affect baking.
Consider Adding Bindings:
- Almond flour cakes sometimes benefit from a binding agent. If you find the cake crumbly, consider adding a bit of xanthan gum or guar gum to improve texture and cohesiveness.
Experiment with Add-Ins:
- Feel free to add nuts, dried fruits, or chocolate chips to the batter for additional flavor and texture. Just be sure they are evenly distributed to avoid uneven baking.
Store Properly:
- Gluten-free cakes can dry out faster. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. To keep it moist, you can also freeze slices and defrost as needed.
By following these tips, you can ensure that your Almond Flour Coffee Cake turns out delicious, moist, and perfectly gluten-free. Enjoy your baking!
Almond Flour Coffee Cake additional information:
You can transform your Almond Flour Coffee Cake into a variety of flavors such as Blueberry, Apple, or Pumpkin! Here’s how you can modify the base recipe for each of these flavors:
Transforming Almond Flour Coffee Cake
1. Blueberry Coffee Cake:
Ingredients:
- 1 1/2 cups fresh or frozen blueberries (tossed with 1 tablespoon of tapioca flour to prevent sinking)
Instructions:
Prepare the Batter:
- Follow the base recipe instructions for preparing the cake batter.
Fold in Blueberries:
- Gently fold the blueberries into the batter after mixing. Be careful not to overmix to avoid breaking the berries.
Bake:
- Pour the batter into the prepared pan, sprinkle with crumb topping, and bake as directed.
Optional Lemon Glaze:
- For extra flavor, you can drizzle a simple lemon glaze over the cooled cake. Mix 1/2 cup powdered sugar with 1-2 tablespoons lemon juice.
2. Apple Coffee Cake:
Ingredients:
- 2 medium apples, peeled and diced (about 1 1/2 cups)
- 1 teaspoon ground cinnamon (for the apples)
Instructions:
Prepare the Apples:
- Toss the diced apples with 1 teaspoon ground cinnamon.
Prepare the Batter:
- Follow the base recipe instructions for preparing the cake batter.
Fold in Apples:
- Gently fold the spiced apples into the batter after mixing.
Bake:
- Pour the batter into the prepared pan, sprinkle with crumb topping, and bake as directed.
Optional Caramel Drizzle:
- For added sweetness, consider drizzling with a homemade or store-bought caramel sauce after the cake has cooled.
3. Pumpkin Coffee Cake:
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice (or a mix of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves)
Instructions:
Prepare the Batter:
- Add the pumpkin puree and pumpkin pie spice to the wet ingredients. Mix well before combining with the dry ingredients.
Prepare the Batter:
- Follow the base recipe instructions for preparing the cake batter.
Bake:
- Pour the batter into the prepared pan, sprinkle with crumb topping, and bake as directed.
Optional Cream Cheese Frosting:
- For a festive touch, top the cooled cake with a light cream cheese frosting made from mixing 4 oz cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract.
By incorporating these variations, you can customize your Almond Flour Coffee Cake to suit your tastes and seasonal ingredients. Enjoy experimenting with these flavors!