This coffee cake was really delicious. My oldest son is not a foodie. He eats to fill his stomach and doesn’t care a whole lot about the food itself. So I was surprised when he made it a point to tell me, “That cake is good.” I love the soft texture the sorghum and millet flours give this cake as well as the orange flavor provided by the juice and zest.
I adapted this recipe from Mennonite Country-Style Recipes. I cut the sugar in half both in the cake and in the topping. I substituted butter for shortening, and obviously made it gluten free. I’m submitting this recipe as part of Simply Indulgent Mondays – Fabulous food made a little bit healthier. Stop by for more great recipes and a chance to win a giveaway.
Orange Coffee Cake
Author: Linda Etherton
Recipe type: Dessert
Ingredients
- ½ c. sugar
- ½ c. butter
- 2 eggs
- ⅔ c. sorghum flour
- ⅔ c. millet flour
- ⅔ c. potato starch
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. xanthan gum
- zest of one orange
- ½ c. sour milk (1/2 Tb. vinegar + milk to = ½ c.)
- ½ c. orange juice
For the Topping
- ¼ c. butter, melted
- ¼ c. brown sugar
- ¼ c. orange juice
- 1 c. sweetened flaked coconut
Instructions
- With your mixer, cream together the sugar and butter.
- Add the eggs and beat until fluffy.
- Combine the dry ingredients and the zest, and separately combine the wet ingredients.
- Add the dry ingredients alternately with the wet ingredients to the mixture in the mixing bowl.
- Spread into a greased 9 x 13 inch baking pan.
- Bake at 350° for 25 minutes or until tester comes out clean.
- While it is baking, combine the topping ingredients.
- Spread the topping over the hot cake and broil a couple of minutes until lightly browned.
Linda,
This looks light,fluffy and delightful!
I like baking with the same flours you chose.
This looks like a delicious but simple dessert, the kind my husband likes.
I'm so impressed when people can convert regular baking recipes to gluten free. That's a skill I haven't mastered yet!
looks lovely
That looks SO good!
I love coffee cake. I've never used orange juice in mine but it sounds like a great addition. Thanks for the idea.
Coffee cake is perfect for the cool weather and I agree with Brian that orange juice is a great flavor.
Thanks for linking to Slightly Indulgent Mondays!