Coffee Cake for Christmas!

25 Posted on December 25, 2010 - by Jules Shepard

13 comments

Categories: Breakfast Treats, Cakes, Desserts, Recipes

Tags: , Allergy Friendly, Christmas, Coffee Cake, Dairy Free

Polishing off the Breakfast Cake on Christmas morning!

So it’s Christmas morning, and after tearing through gifts, all my son can talk about is having “Breakfast Cake!” Of course, I’m happy to help, but I don’t want to take too much time away from being with family, so this was a lucky choice!

This coffee cake (aka “Breakfast Cake” in our house!) is a great recipe for such an occasion, as it is about a 4 on the quick scale and a 10 on the deliciousness scale! It’s barely Christmas afternoon and our coffee cake is now all gone, so if you want your family to have some left for later, you may want to double it!
Merry Christmas to you and yours and may your breakfasts always be happy!

~jules

Coffee Cake

½ cup black coffee, prepared
1 mashed banana
½ cup packed light brown sugar
½ cup butter or nondairy alternative, softened
2 large eggs or egg substitute of choice
2 teaspoons vanilla extract, gluten-free
2 teaspoons pumpkin pie spice
2 cups Jules Gluten Free All Purpose Flour
¼ cup mesquite flour (or Jules Gluten Free All Purpose Flour)
2 teaspoons baking powder, gluten-free
½ teaspoon baking soda

2 tablespoons butter or nondairy alternative, softened
2 tablespoons light brown sugar
½ teaspoon cinnamon

Preheat oven to 350°F (static) or 325°F (convection). Oil or spray an 8 x 8-inch baking pan.Mash the banana in a medium-size bowl. Pour coffee over the banana and set aside. Beat the sugar and butter together in a large bowl until light and fluffy. Add the eggs and vanilla and combine well. Mix in the mashed banana and coffee then gradually stir in the remaining dry ingredients, mixing until thoroughly combined.
Pour batter into the prepared pan and set aside.

In a small bowl, stir together the topping ingredients with a fork. Crumble over the cake, then cut through the topping with a butter knife in a criss-cross fashion lengthwise, then cross-ways.

Bake for 40–45 minutes, or until the edges are lightly crisp and a cake tester inserted in the middle comes out clean.

SERVES 6–8

*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!

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This entry was posted on Saturday, December 25th, 2010 at 6:45 pm and is filed under Breakfast Treats, Cakes, Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

13 Comments

We'd love to hear yours!

Sally said: on December 25, 2010

Jules,

Thanks for taking time out of your Christmas day to share a wonderful recipe; this one sounds delicious! I look forward to baking it (very soon) but I was wondering how much banana is needed…

Sally
Reply
Sally said: on December 25, 2010

Hi again, Jules!

Sorry, I just realized this recipe is in Free For All Cooking and looked it up…one ripe banana is what the coffee cake needs.

Sally
Reply
- Jules said: on December 26, 2010
  
  Oops – guess in my post-Christmas morning haste, I failed to notice that the banana had been lost from my recipe! Thanks for catching that for me – I’ve reinserted it into the recipe ingredients, thanks to you!
  Reply
jane said: on January 15, 2011

what is the flavor of this cake? Coffee in the cake worries me….
Reply
Chris Kachadoorian said: on January 16, 2011

Hi Jules:

This recipe sounds amazing and I can’t wait to try it. Is there something else I can use instead of the coffee? By the way, your flour makes the most amazing Dumplings! Thank you for a wonderful product!
Reply
- Jules said: on January 17, 2011
  
  You can use another liquid in place of the coffee if you’d rather!
  Reply
Leah said: on February 18, 2011

I am looking for a waffle recipe? can you help me recreate our chicken and waffle favorite without a box mix?
Reply
Trish S. said: on February 26, 2011

Can you use applesauce instead of banana?
Reply
Pam G. said: on April 19, 2011

Tried this – tasted great! However – many things I ended up changing (because I’ve learned the HARD way I test bake a SMALL amount to check for taste and ingredients. I ended up adding about 1/4 tsp salt – it was very bland – and the topping was IMPOSSIBLE to spread so I just melted it and spooned it over the cake top and made the cuts. Came out beautifully! Puffed up and then fell for me – I’m high altitude but the end result looks like this photo. Took to a brunch where 2 of us are GF. Made mine milk free as well…
Reply
Pam G. said: on April 19, 2011

I also used a 12″ round Pampered Chef uncoated crock pan and it worked out great! They didn’t stick at all….
Reply
Pam G. said: on April 19, 2011

@ Jules – it was a little heavy – think I may have “over beat” it – I remember with quick breads it’s NEVER a good thing to beat them to death – just stir til moistened….
Reply
Minna Mononen said: on June 12, 2011

My son is very allergic to bananas. Apple sounds like a good alternative. I have to try it .
Reply

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