By popular demand I'm posting this. I have grown up baking and cooking. GFCF baking though took a bit of a learning curve this past year to really get any good at it. I tend to not measure, but eyeball a lot of things when I cook and (gasp) bake. Some bakers would swear you can't eyeball anything, but my mother always did and so do I. I make my own jam which went into this cake too, but you can use whatever you like. I hope you make it and enjoy it! I do tend to lean even heavier on the spices, but toned it a little bit down for you all. It was going to be raspberries, but my bush just stopped producing them and the blackberry bush was full plus I had some late summer strawberries in the fridge. You can use whatever berries are on hand and in season!
GFCF
Lemon Blackberry-Strawberry Coffee Cake
Dry
Ingredients
1 ½ C. Pamela’s GFCF Baking Mix
1 ½ C. GF All Purpose Flour
½ C. Either Garbanzo Bean or Almond Flour
½ Tsp. Salt
2 Tsp. Baking powder
1 Tsp. Baking soda
1 Tsp. Ginger
1 ½ Tsp. Cinnamon
2 Tsp. Cardamom
¼ C. Sugar
Wet
Ingredients
½ C. Vanilla Coconut Yogurt (if not vanilla add in 1
Tsp. of vanilla extract)
1 C. Light or regular canned Coconut Milk
1 Lemons (zest and juice)
¾ C. Honey
3 Eggs
Filling
and topping
1 TBS Strawberry or Blackberry Preserves (heaping)
Blackberries
Strawberries
1 Lemon (zest and juice)
1 ½ TBS. Brown
Sugar
1 Tsp. Cinnamon
½ Tsp. Nutmeg
½ TBS. GF Flour
1 ½ TBS of non-dairy GF margarine melted
Powdered Sugar
½ to ¾ C. Nuts of your choice: Walnuts or pecans are
great! (Optional)
If you like a little more lemon, I did end up adding
in a little lemon extract too to punch it up a bit. Do that to taste.
Preheat oven at 375. Combine Dry ingratiates. Combine
wet ingredients. Combine dry and wet together to make batter. Spray bunt pan
and add in ½ the batter. Spoon preserves on top of batter putting as many
berries as you wish in this filling. I wouldn’t overfill the middle with
berries or it will get super mushy. I probably did ¼ C. of each kind. Spoon in
the rest of the batter on top of this.
Prepare topping (or bottoming in this case!):
Combine brown sugar, flour, cinnamon, nutmeg, and
lemon zest. Combine with melted margarine or if you are like me and forget the
margarine I put the topping on and then go, “Oh the margarine!” and then
drizzle it on top of the topping so it will combine. Either way works. It can
be easier to forget as the dry stuff goes on easier and covers better that way.
Place on top of batter (it will end up being on the bottom when you flip it out
of pan). I suppose you could start with this as the first layer if you wanted
it on top of the bunt. Bake at 375 for 25 minutes and check to see if done
(everyone’s oven is different).
After it has come out and cooled for about 10
minutes. Flip out of bunt pan onto serving plate. Combine a little more
preserves with lemon juice and a little powdered sugar to drizzle on top of
cake. A light dusting of powdered sugar if you want to make it even prettier.
Place berries on top. Eat and enjoy!
