It’s funny. I can’t remember what wheat based coffee cake was like. I don’t think the texture of this cake is quite the same. Similar to my drop biscuits in texture and taste, this cake is delicious though.
This gluten-free coffee cake isn’t very sweet, and it uses freshly ground whole grain sorghum. If you want a sweeter cake, increase the sugar by another 1/2 cup.
My family (including me) ate this up in a snap, although no one had coffee with it. Having a particularly early dinner one evening, we enjoyed this later for dessert.
I had a can of cherry pie filling in my pantry which I used, but I prefer to stay away from products with high fructose corn syrup. You can certainly make a filling yourself, such as my huckleberry topping. I used butter and milk in this recipe, but I think it would work well using oil and a milk substitute, if you are dairy free.