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.
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 1/2 cup sorghum flour
- 1 cup potato starch
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1/4 cup + 2 Tablespoons milk
- 21 ounce can pie filling or about 3 cups homemade filling
- Using a mixer, cream together the butter and sugar.
- Add the eggs and vanilla and beat for several minutes until fluffy.
- Combine the dry ingredients and add them alternately with the milk, beginning and ending with the flour mix.
- Spread about half the batter into the bottom of a greased 10 x 15 inch jelly roll pan. Spread the pie filling over the batter. I
- Bake at 350° for about 30 minutes.