My gluten free version of the Moosewood Cardamom Coffee Cake Recipe
One of my favorite cookbooks of all time is the Moosewood Cookbook by Mollie Katzen. My well worn, ripped copy introduced me to wonderful new baked goods and comfort food meals.
Before my gluten intolerance diagnosis, I loved making the Moosewood Cardamom Coffee Cake. It was moist, rich, and absolutely delicious. It took time to make and bake, so it was a labor of love always worth the rave reviews.
As with so many of my favorite recipes, I was determined to create a gluten free version of this perfect brunch coffee cake recipe. After several attempts that were all decent, I created the winning combination, in my opinion. I hope you will agree and enjoy this as much as we do.
I made several adjustments beyond gluten
As part of my adaptation of this coffee cake recipe, I cut the quantity in half. The original calls for a pound of butter and is baked in a large Bundt pan. With my adjusted ingredient levels, it works perfectly in a standard 9×9 baking pan.
Also, as I am apt to do, I made the recipe a bit easier to prepare. Finally, I updated the filling with granola and blueberries, and added the topping. I find nothing better than a crunchy, cinnamonny topping.
The one aspect that remained the same was its rich, savory flavor that is hard to resist. While I removed the gluten, I did not remove the calories or richness.
In other words: warning! This is not low fat. Even worse, it is hard to eat just one piece!
Enjoy this delicious coffee cake recipe
Prep time: About 15 minutes
Cook time: 1 to 1½ hours
Ingredients:
- 1 cup butter
- 1 cup coconut sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup plain or vanilla Greek yogurt / or sour cream
- 1 cup blueberries
- 1½ cups almond flour
- ½ cup coconut flour
- ¼ cup white rice flour
- 1 tsp xanthan gum
- ¼ tsp salt
- 2 to 4 tsp cardamom (I use a LOT)
- 1 to 2 tsp cinnamon (again, love Cinnamon)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 Tbsp lemon juice to activate soda
Filling & Topping
- ½ cup Coconut Sugar
- 1 tsp Cinnamon
- ¼ – ½ cup gluten free granola or nuts of your choice
Directions:
- Preheat oven to 350 degrees
- Spray or butter 9 x 9 glass baking pan
- In a small bowl, mix all the dry ingredients together, except the baking soda
- In another smaller bowl, mix together the Filling/Topping mixture
- Wash the blueberries in a colander and allow them to drain
- Using either a whisk or electric mixer, cream the butter and sugar together (I use a whisk)
- Add eggs one at a time, mixing after each egg
- Add the vanilla and mix
- Add the yogurt or sour cream and mix (on low if electric) until smooth.
- Slowly add the dry ingredients from your small bowl, whisking or mixing on low after each bit.
- Once all mixed, add the baking soda and pour the lemon juice over the baking soda and watch it bubble! (Okay, this is not necessary to activate the baking soda, but it’s fun to watch and I love seeing the activation!)
- Mix one more time to ensure all ingredients are blended.
- Fold in blueberries
- Pour ½ of the batter into your greased baking pan.
- Add the blueberries and ½ of the filling/topping mix
- Pour the remaining half of the batter on top. I use a thin spatula to gently spread the batter across the blueberry filling without disturbing it.
- Sprinkle the remaining topping mixture on top
- Put it in the oven on the middle rack.
Baking time
Bake for at least one hour. Total baking time will be anywhere from 1 hour to 1 hour and 25 minutes. Mine took 1 hour and 10 minutes the last time. The middle of the cake should not be squishy and the toothpick should come out clean. But don’t wait until it’s hard. Should still bounce back to touch.
Cool for 5 to 10 minutes.
Cut into squares and enjoy while still warm.
Eat alone or as part of a bigger brunch
I find it hard to wait for the rest of breakfast to start eating this coffee cake. Honestly, it’s perfect alone with a hot cup of coffee. Therefore, if you are preparing a proper brunch, I’d recommend you give yourself a taster piece while you are preparing the rest of the meal (goes beautifully with coffee or a mimosa). I love doing a big egg frittata or scramble with the coffee cake.
And the good news is I received a new copy of the Moosewood Cookbook 40th Anniversary Edition for Christmas this year!
