Coffee cake is just so good. Add blueberries and hazelnuts? Yum.
Plus this recipe is safe for people allergic to gluten!
BLUEBERRY HAZELNUT COFFEE CAKE
Filling:
2⁄3 cup chopped toasted hazelnuts
¼ cup packed dark brown sugar
1½ teaspoons ground cinnamon
Cake:
1½ cups amaranth flour
½ cup potato starch
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
2⁄3 cup fine crystal cane sugar
2 large eggs
½ cup unsalted butter, melted
2 teaspoons gluten-free vanilla extract
1 1⁄3 cups buttermilk
1½ cups blueberries
Preheat oven to 350 degrees.
Spray a 9-inch square metal baking pan with nonstick cooking spray
For the filling, combine hazelnuts, brown sugar and cinnamon in a small bowl.
For the cake, whisk together amaranth flour, potato starch, baking powder, baking soda and salt in a large bowl.
In a medium bowl, whisk together sugar, eggs, butter and vanilla until well blended. Whisk in buttermilk until blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.
Spread half the batter evenly in prepared pan and sprinkle with filling. Dollop the remaining batter on top of the filling (it need not cover the filling completely).
Bake in preheated oven for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in pan on a wire rack.
Makes 12 servings
Tips: Other berries, such as raspberries, blackberries or cranberries, can be used in place of the blueberries. If using cranberries, increase the amount of cane sugar to 3/4 cup. Other nuts or seeds, such as pecans, almonds or green pumpkin seeds (pepitas), can be substituted for the hazelnuts.
Storage Tip: Store the cooled coffee cake tightly covered or in an airtight container in the refrigerator for up to 3 days.
Pair this great cake with your favorite Sasquatch Coffee! Check out all our blends here!
SRC: www.providencejournal.com/article/20160516/ENTERTAINMENTLIFE/160519485