Fruit coffee cake
Yield:
9 servings
Prep Time:
7 minutes
Cook Time:
30 minutes
Total Time:
37 minutes
A cross between a fruit cobbler and a coffee cake.
Ingredients
Dry ingredients
- 1 c. sorghum flour
- 1/4 c. white rice flour
- 2 tsp. baking powder
- 1/4 tsp. cinnamon
- Pinch of ginger
- 1/4 tsp. salt
Wet ingredients
- 1 Tbsp. agave (or coconut sugar)
- 1 c. milk
- 1 egg (or 1/4 c. flax meal)
- 2 Tbsp. coconut oil, melted
- 1/2 tsp. vanilla extract
Streusel topping
- 3 Tbsp. coconut sugar
- 3 Tbsp. sorghum flour
- 1 Tbsp. coconut oil (room temp or colder)
- Pinch of salt
Fruit
- 2 medium fruits (apples, peaches, pears, etc.)
- 1/2 Tbsp. coconut sugar (optional)
Instructions
- Slice fruit into slivers. If using a firmer fruit, cook it on the oven oven medium-low (3) heat for 5-10 minutes with 1-2 Tbsp. of water to soften. Mix with coconut sugar and set aside.
- In a bowl, combine wet ingredients and whisk until smooth. Fold in dry ingredients until just combined.
- In another bowl, combine streusel ingredients, if using. Set aside.
- Add fruit to a greased 8" x 8" baking dish. Top evenly with batter*. Sprinkle top with streusel.
- Bake at 375 for 22-25 minutes, or until top is firm and middle is cooked through. Allow to cool for 10 minutes, then remove from baking dish.
Notes
The streusel topping is optional, but it makes the top look much more appealing.
The fruit can be added to the top, on the bottom, or diced and mixed into the batter.
