Gluten-Free Almond and Walnut Coffee Cake

from Adrian Mendoza of Herb & Eatery


Crumble:

1 stick plus 1 ½ tablespoon butter, cold, ½" cubes

½ cup Cup4Cup gluten-free flour

½ cup almond flour or almond meal

¼ cup granulated sugar

½ teaspoons sea salt


1. Combine all dry ingredients in the bowl of the food processor fitted with the blade attachment or in the bowl of the kitchen aid fitted with the beater attachment. 

2. Process until combined. 

3. Add the butter and pulse or mix on low until they are pea-size pieces. 

4. Place into a mixing bowl, cover, and keep under refrigeration.


Streusel Center:

1 cup walnuts, lightly toasted at 325° for 10 minutes

3 tablespoons light brown sugar

½ teaspoon cinnamon


1. In the same bowl of the processor, combine all ingredients and pulse about 20 times until the walnuts are ¼" pieces. 

2. Set aside.


Cake Batter:

1 ½ cup butter, room temperature

1 ¾ cup sugar

1 ½ teaspoons salt

1 tablespoon vanilla extract

3 extra large eggs, cage free

2 ½ cups Cup 4 Cup flour

1 tablespoon baking powder

½ teaspoon baking soda

½ cup almond flour or almond meal

1 ½ cups crème fraiche


1. In the bowl of the stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla extract on low speed for 20 seconds.

2. Increase the speed to medium high and allow to blend for 4 minutes.

3. Meanwhile, combine the dry ingredients except the almond flour, and sift. Add the almond flour on top.

4. Scrape down the butter mixture and add the eggs in 1 by 1 scraping down after each addition.

5. Add 1/3 of the dry ingredients, mix on low for 10 seconds, add ½ of the crème fraiche and, scraping down after each addition. Repeat until you finish adding the in dry ingredients.


To Assemble:


1. Spray pans well or can line with cup cake paper.

2. Place batter into pastry bag and snip a ½ “ tip or can use a spoon.

3. Place a 1/8th inch layer of batter first.

4. Place 1-2 tbsp of walnut streusel.

5. Place another 1/8th to ¼” layer of batter on top.

6. Followed by 1-2 tbsp of crumble topping.

7. Bake in a 350F oven for approximately 30-35 minutes until golden dark brown.

8. Allow to cool for 15 minutes in the pan before taking out, they are fragile.

9. Dust with powdered sugar or however you would like to decorate. A scoop of ice cream on top with fresh berries is a nice dessert.

Comments