Sunday, July 8, 2012

Gluten Free Apricot Coffee Cake

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 Fresh Apricot Coffee Cake

                                               

Let me just start off by saying I do not love Apricots, however, one of my friends has trees and she invited us to come pick some. I only planned to dry apricots and make a little jam, well; we ended up with many more then I had planned, so I started looking for Apricot recipes, there are not many!  Apparently this is not the most popular fruit around, so 30 pints of jam later, and 3 dessert tries I have found 2 that taste great!  The pictures did not turn out beautiful, but anyone who has read my bio knows, I am a hairstylist not a photographer,and if a Gluten Free Dessert DOES Taste Delicious, that is MY whole goal.  Nothing will ever look exactly like a Gluten Full Dessert, no matter how hard I try, and believe me I will keep trying to make them look IDENTICAL, to fool the Gluten Full masses. I hope you love this recipe Natalie.     

Ingredients:

-4 TB butter softened

-1 cup sugar

-2 eggs

-2 tsp pure vanilla extract

-1 3/4 cups buttermilk

-4 1/2 tsp baking  powder

-3 cups Pamela's Bread Flour

-1/2 tsp salt

-3 cups diced Apricots

-1/2 cup sugar to toss with the Apricots

      Topping:

-4 TB sugar

-1/2 tsp cinnamon

 

  Preheat the oven to 375 degrees, use a 9x13 glass pan, make sure and spray it with Pam spray.  Bake for 60-65 or until the toothpick comes out clean when tested.

1-In a large bowl mix together flour, salt and baking powder and set aside.

2-Next mix together butter, sugar and eggs until light and fluffy, then mix in the milk and vanilla.

3-Combine the dry ingredients with the butter mixture and mix until smooth.

4-Spread into  the 9x13 pan  and then add the apricots with the 1/2 cup sugar, I mixed mine in a little so some where deeper in the batter.

5-Sprinkle with  the cinnamon and sugar.

     

 

 







 


The original recipe came from freeingmymartha.blogspot.com





2 comments:

Chez sCHoEFf said...

This looked yummy. However, it did not turn out right for me. :( Not sure what I did . . . Maybe because I used a different flour mix (but that was the only thing different)? It inflated about two inches above the pan while baking, bubbled over and made a huge mess in the oven. It tasted OK at first, but then got very dense and soggy . . . Just indelible, unfortunately.

Natalie said...

Dear Chez sCHoEFf- I am so sorry to hear this, most of the time each recipe I make takes two times, and the first time I have the same problem. I think if you cut back on the Baking Powder, in half (also make sure your flour blend does not have baking soda already in it, some do) that should help the problem. I have so many things that over flow in the oven, I now cook with an extra pan underneath (check out my trying to make Texas Sheet Cake post, it's a beauty) I have tried many flour blends this is the one I have had the most success with. I'm so sorry, when that happens it is just YUCK, and a mess!!! Happy Baking, Natalie