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
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 2/3 cup sorghum flour
- 2/3 cup millet flour
- 2/3 cup potato starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- zest of one orange
- 1/2 cup sour milk (1/2 Tb. vinegar + milk to = 1/2 c.)
- 1/2 cup orange juice
For the Topping
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1 cup sweetened flaked coconut
- 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.