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gluten free coffee cake

Gluten Free Coffee Cake with Triple Berry Swirl

Carolyn
A moist gluten free coffee cake with sweet crumb topping and a tart berry swirl throughout the center.
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 368 kcal

Equipment

  • Stand mixer

Ingredients
  

For the Cake:

  • ½ cup unsalted butter, room temp
  • ¾ teaspoon kosher salt
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • ½ cup greek yogurt, plain
  • ¾ cup whole milk
  • 2 ½ cups Bob's Red Mill 1:1 All Purpose Flour

For the filling:

  • 3 cups frozen raspberries, blackberries and blueberries
  • 1 tablespoon lime juice, fresh
  • 3 tablespoons water
  • 3 tablespoons sugar

For the crumb topping:

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Spray an 8 by 8 square pan with nonstick cooking spray.
  • First make your crumb topping. Using your hands, a food processor, or a pastry cutter, mix the cold butter into the flour until it is crumbly and butter is completely combined into the flour. Place the crumble in the fridge while you make the batter and berry filling.
  • In a medium saucepan, add the frozen berries, lime juice, water, and sugar on medium high heat. Stir and bring to a boil. Once boiling, turn down to medium heat and let simmer for 10 minutes. At this point the mixture should have thickened. Turn heat to medium low and cook for 7 to 10 more minutes, stirring occasionally. The mixture should be thick like jam. Take off the heat and let cool.
  • Meanwhile, In a stand mixer beat butter, salt, and both sugars for 4 minutes on medium high until light and fluffy.
  • Measure flour ingredients in a small bowl and stir together with a small spatula or fork. Measure milk and yogurt together then set aside.
  • Add each egg to the butter mixture one at a time, scraping the bowl with a spatula after each is incorporated.
  • Add one third of the flour mixture to the mixer and beat until incorporated. Do the same with one third of the milk mixture. Continue to do so until all the milk and flour is incorporated and the batter looks thick and smooth.
  • Add half of the batter to the greased 8 by 8 pan then spread the berry mixture evenly over the top. Cover evenly with the rest of the batter. Add your crumb mixture evenly over the top.
  • Bake for around 60 to 65 minutes until a sharp knife or toothpick comes out clean.

Nutrition

Calories: 368kcalCarbohydrates: 59gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 60mgSodium: 330mgPotassium: 85mgFiber: 4gSugar: 37gVitamin A: 436IUVitamin C: 1mgCalcium: 107mgIron: 1mg
Keyword coffee cake, gluten free, muffin
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