Gluten Free, Triple Berry Coffee Cake

Time For Some Coffee Cake.

I have been trying to watch the gluten in my daily food. Picked up some King Arthur Gluten Free Flour. made this coffee cake with it, came out good.

Preheat Oven to 375°F, Butter a 9x13 pan.

Cake:

2 cups Gluten Free All purpose Flour
1/4 cup Truvia
1Tablespoon Baking Powder
1/2 teaspoon Nu-Salt (salt substitute)
2 Large Eggs
1 Cup unsweetened  almond milk
1/4 cup butter melted
2 teaspoon Vanilla Bean Paste
1 teaspoon Lemon Juice

 Mix all ingredients  together in mixer to make cake. blend well.
Pour into prepared 9x13 pan, spread out on bottom of pan

Add Berries listed below on top of the cake mixture.

1 cup Blueberries
1 cup Raspberries
1 cup Blackberries


Make the Crumble top:

1 Cup Gluten Free All Purpose Flour
1/2 cup Rolled Oats ( Not the instant type)
1/4 cup Truvia Brown Sugar
 2 teaspoon cinnamon
1/2 cup cold butter, cut in to pieces

 Mix first four ingredients in a bowl, Cut in Cold butter with pastry cutter or use a fork, until butter is  incorporated well.
Sprinkle crumb topping on the top of the Berries.

Bake in a preheated 375°F oven for 45 minutes. Remove and cool about 15 minutes before cutting.

enjoy. Serves 16

 Recipe copyright 2020 by "Auntie E Cookbook/EM Dubros"

 

Meyer Lemon pound cake.

 It's been a while since I posted. Life has been so busy. Daughter  got married in May!So we had been busy planning her Disney Wedding. Vendors and all the details. It was Fun and everyone enjoyed it. We are also in the process of Relocating my Dad to Maryland. That just takes time to decided what to do with the Virginia Home. I have been managing his health also. Have been Cooking  a lot and Creating new recipes that  he can enjoy with his diabetes. It did not spike his glucose numbers at all, with a normal serving.

I found a recipe for a lemon pound cake. Treak it a little to make more health friendly.Turned out wonderful! so I thought I would Post it  for you all to try. Come back and tell me how you liked it.

Still summer here, Lemon and Blueberries go well.


Meyer lemons are more sour and have a stronger flavor than regular lemons. Found using them in recipes gives more lemon flavor. I also find that using Quark**  gives it a  smoother taste. You can use Sour Cream however it does increase the calories and it has Sugar in it. The Quark does not have sugar and with half the calories of sour cream It is great for weight watchers! The blueberries give it the sweetness needed. The recipe does have sugar added, however the mixture of  Brown sugar and Cane is a good choice for those watching their Glucose levels."Sucrose, also known as table sugar, has a glycemic index of 68, according to the Linus Pauling Institute. Glucose ranks at 96; fructose, 22; brown sugar, 64......." It has to do the the absorption of the glucose. Reducing the spikes in the blood.

 Meyer Lemon Pound Cake with Blueberries.

1 cup Softened unsalted butter
1 cup White Cane Sugar
3/4 cup Packaged Light Brown Sugar
4  large Eggs
1/8 cup Meyer Lemon Juice
1/8 cup Meyer lemon Zest Grated
1 teaspoon Vanilla Extract
 8oz container of Quart  cheese**
200 Grams of Fresh Blueberries dusted with 1 Tablespoon Flour
342 grams Unbleached all purpose flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon table salt.

Grease and flour a  *Large bundt pan ( 12 cup one)
 Preheat oven to 350°F

 the Batter:
1. Cream the butter and sugars together until light and fluffy about 3 minutes
Add eggs one at a time  blending well after each addition.
 Add lemon zest , juice and vanilla beat well.

2. Sift the flour, Baking Powder and Soda, and the salt together.

3.  Add the one cup of the flour mixture to the butter mixture blend well
add 4 oz of Quart to the mixture, blend well
 Add another cup of the flour mixture to the mixture, blend well
add remaining 4 oz of the quart to the mixture, blend well
Add the  remaining flour mixture to the batter blend well.

 4.With a wooden spoon fold into blueberries  batter.

5. Pour into  prepared bundt pan and spread evenly
 Bake in preheated over 350°F for *45-50 minutes for the bundt pan
 cool on a rack and remove from the pan, to a serving dish.

16-18 Servings.
Recipe copyright 2017 by "Auntie E Cookbook/EM Dubros"
* You can use a smaller one, just fill it half way up and use a muffin tin ( grease and floured) for the extra batter ( fill them 3/4 ) . If you use a small pan bake for only 30-35 minutes and for the muffins 25 minutes.
** What is Quart Cheese you ask? here is a link to it, You  can purchase it at the grocery store. in the diary section.

Fall Time Recipes- Pecan Banana Bread

I have always love Banana Bread. Finding a good recipe can be a challenge. Some time the baking over cooks the outside and the middle is raw. Cooking with the Bananas is also tricky when are they ripe enough.

I have a great recipe, On thing I do is wait for the bananas to ripen, til the peel have dark spots then I put them in the refigerator and wait til the peels are black. That makes then just ripe enough. If you buy the ripen ones at the store (sometime they are reduce to sell) they will ripen for use in a couple days.

With the flour I found using a scale and measuring by grams produce a better bread. Sometimes the cups can be packed too dense or not enough, this causes a heavier or gooier bread. So do invest in a measure scale. I use one from  Taylor*. It is very easy to use and I can add every ingredient and stir together.

 Preheat oven to 350 Fahrenheit . or 325 Fahrenheit . for convection oven.
Butter and Flour a  9x5  Bread/loaf pan.

  Wet  Ingredients
6 Tablespoons of  room temp unsalted Butter ( real butter here)
1 cup of  Fine Sugar
3 Riped Bananas (see instruction above on ripening)
3 beaten large eggs.
1/2 cup Butter Milk (you can use the no fat one)
 1 Tablepoon  Vanilla Paste or a good Mexican vanilla extract)

Cream the butter and sugar together  in a Kitchen aid ( or standup mixer) with paddle til creamy. Stop and scape down the side and botton . Making sure the mixure is creammed.

Add bananas , eggs, Buttermilk and vanilla. blend til well mixed about 3-5 minutes. Stop and scrape as needed. Be sure to scrape bottom.

Dry Ingredients
 2 cups of unbleached Flour ( 315 grams)
 1 teaspoon each of Baking Soda and Baking powder
1/2 teaspoon salt
1 teaspoon Ground Nutmeg

put all Dry ingredients in a bowl and stir together.
Add to  Wet ingredients and mix on low til  flour is incorparated. Then Mix on medium speed for 3 minutes.

Fold in ( mixer on 1) 3/4 cups chopped Pecans.

Put into prepared 5x9 bread/loaf pan.  be sure to not to fill the pan more than 2/3 full. if you have extra use a smaller 4x6 pan to bake the rest.( It will bake for about 35 minutes in the small pan).

 For the 5x9 pan bake for  about 60 minutes in the preheated oven. Start ckecking at the 50 minute time.  Test by inserting a cake tester or clean knife, it should come out clean.

remove and remove from pan, cool on wired rack. Enjoy

copyright 2015 by "Auntie E Cookbook/M Dubros"  

*digital Taylor measuring cup