On a snowy day, something warm with cinnamon sounds tasty. So yesterday as it snowed I made this tasty sounding recipe, with a few tweaks, to enjoy with some coffee. This started out as a gluten free recipe using 2.5 c almond flour instead of the 2 c of the custom flour blend I used.
(Almost) Gluten Free Cinnamon Coffeecake
2 c flour
¼ tsp sea salt
½ tsp baking soda
½ c walnuts, coarsely chopped
½ c raisins
¼ c applesauce
¼ c unsalted butter, melted
2 large egg
⅓ c milk
2 Tbsp ground cinnamon
2 Tbsp unsalted butter, melted
1 Tbsp brown sugar
2 Tbsp ground or sliced almonds
Preheat oven to 350°. Grease an 8-inch square baking dish with cooking spray.
Combine the flour, salt, baking soda, walnuts and raisins in a large bowl. In a medium bowl, whisk together the applesauce, butter, milk and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Spread the batter in the baking dish.
Mix cinnamon, butter, brown sugar and almonds in a bowl. Sprinkle the topping over the cake batter.
Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cook 1 hour, then serve.
Although I don’t personally have a gluten allergy, I typed up a lot of recipes for times when I am baking for someone who does. This is one of the cookbooks I found at the library: The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More by Elana Amsterdam. This is a great resource for people who have gluten allergies and still want more moist baked goods.
- Cinnamon Lover’s Coffee Cake (Gluten Free and Refined Sugar Free) (food4thoughtnyc.com)