Fruit-Filled Coffee Cake

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.

Yield:

Fruit-Filled Coffee Cake

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Ingredients

• 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

Instructions

1. Using a mixer, cream together the butter and sugar.
2. Add the eggs and vanilla and beat for several minutes until fluffy.
3. Combine the dry ingredients and add them alternately with the milk, beginning and ending with the flour mix.
4. 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
5. Bake at 350° for about 30 minutes.