Gluten-free Cranberry Orange Coffeecake Recipe
by samaslo in Cooking > Breakfast
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Gluten-free Cranberry Orange Coffeecake Recipe
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Introduction
Looking for a different gluten-free recipe to try? This recipe will help you to bake a gluten-free cranberry orange coffeecake. This delicious recipe can be used for a breakfast, brunch or dessert. If you are familiar with baking, this recipe is for you. The ingredients cost about ten dollars. This recipe will take approximately 75 minutes for preparation and baking. You can make this coffeecake by yourself or involve your family.
Ingredients
Servings: 16
Supplies Needed:
Wooden Spoon
3 Mixing bowls
9x9 baking pan
Rubber spatula
Wire rack
Assorted silverware
Ingredients:
Batter:
¼ cup butter
1 cup sugar
2 large eggs
2 cups gluten-free flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup orange juice
1 ½ cup cranberries
2 teaspoons vanilla extract
Note: May need 1 teaspoon of Xantham gum.
Note: Can also add orange zest.
Topping:
½ cup gluten-free flour
½ cup brown sugar
3 tables spoons butter (Do not soften.)
2 teaspoons cinnamon
½ cup chopped walnuts
Supplies Needed:
Wooden Spoon
3 Mixing bowls
9x9 baking pan
Rubber spatula
Wire rack
Assorted silverware
Ingredients:
Batter:
¼ cup butter
1 cup sugar
2 large eggs
2 cups gluten-free flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup orange juice
1 ½ cup cranberries
2 teaspoons vanilla extract
Note: May need 1 teaspoon of Xantham gum.
Note: Can also add orange zest.
Topping:
½ cup gluten-free flour
½ cup brown sugar
3 tables spoons butter (Do not soften.)
2 teaspoons cinnamon
½ cup chopped walnuts
Baking
1. Clean cooking surface thoroughly. Make sure all areas that will be used are not contaminated with gluten.
2. Preheat oven to 350 ⁰F. Grease 9” square baking pan.
3. Cream butter and sugar in a large mixing bowl.
4. Beat in the eggs.
5. Add vanilla.
6. In a second mixing bowl, mix flour, baking powder, baking soda and salt.
Note: Xantham gum may be needed to help rise the coffeecake, add to dry mixture.
7. Add half of the dry mixture to the wet mixture.
8. Add orange juice to wet mixture.
9. Add remainder of dry mixture to the wet mixture.
10. Add cranberries.
Note: Also add orange zest.
11. In a separate bowl, combine all topping ingredients and mix. Topping should be crumbly.
12. Spread batter into baking pan.
13. Sprinkle topping over the batter.
14. Bake until tester comes out clean, approximately 45 minutes.
Note: To use a tester, stick a toothpick in the middle of the coffeecake. If tester comes out without any batter on it, the coffeecake is done.
15. Cool coffeecake on wire rack and cut 4x4 into 16 pieces.
2. Preheat oven to 350 ⁰F. Grease 9” square baking pan.
3. Cream butter and sugar in a large mixing bowl.
4. Beat in the eggs.
5. Add vanilla.
6. In a second mixing bowl, mix flour, baking powder, baking soda and salt.
Note: Xantham gum may be needed to help rise the coffeecake, add to dry mixture.
7. Add half of the dry mixture to the wet mixture.
8. Add orange juice to wet mixture.
9. Add remainder of dry mixture to the wet mixture.
10. Add cranberries.
Note: Also add orange zest.
11. In a separate bowl, combine all topping ingredients and mix. Topping should be crumbly.
12. Spread batter into baking pan.
13. Sprinkle topping over the batter.
14. Bake until tester comes out clean, approximately 45 minutes.
Note: To use a tester, stick a toothpick in the middle of the coffeecake. If tester comes out without any batter on it, the coffeecake is done.
15. Cool coffeecake on wire rack and cut 4x4 into 16 pieces.
Alternatives
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After you have baked your coffeecake, your entire family can enjoy it. This can be used for whatever meal you planned.
Alternatives:
1. One can use rice flour and millet flour instead of all-purpose gluten-free flour. Use ¾ cup of rice flour and ¾ cup of millet flour and ½ cup of potato starch for the coffeecake batter. Use ¼ cup of rice flour and ¼ cup of potato starch for the topping.
2. One could use blueberries instead of cranberries. Replace cranberries with blueberries and orange juice with milk.
3. To change recipe into a pineapple coffeecake, use only one large egg. Replace cranberries with diced pineapple chunks which can be fresh or canned. Replace orange juice with 1 cup nonfat plain yogurt and ¼ cup canola oil.
This recipe was adapted from the Gluten-Free Homemaker.
Etherton, Linda. Cranberry-Orange Coffee Cake. 6 November 2009. 6 March 2013 <http://glutenfreehomemaker.com/2009/11/cranberry-orange-coffee-cake/>.
Alternatives:
1. One can use rice flour and millet flour instead of all-purpose gluten-free flour. Use ¾ cup of rice flour and ¾ cup of millet flour and ½ cup of potato starch for the coffeecake batter. Use ¼ cup of rice flour and ¼ cup of potato starch for the topping.
2. One could use blueberries instead of cranberries. Replace cranberries with blueberries and orange juice with milk.
3. To change recipe into a pineapple coffeecake, use only one large egg. Replace cranberries with diced pineapple chunks which can be fresh or canned. Replace orange juice with 1 cup nonfat plain yogurt and ¼ cup canola oil.
This recipe was adapted from the Gluten-Free Homemaker.
Etherton, Linda. Cranberry-Orange Coffee Cake. 6 November 2009. 6 March 2013 <http://glutenfreehomemaker.com/2009/11/cranberry-orange-coffee-cake/>.