Lockdown Day Number Whatever:
I decided to try and revise a regular coffee cake recipe to be gluten-free. It was easy to do. (Although I don’t advise eating this on a regular basis as it has a ridiculous amount of sugar and butter. But as an occasional treat, go for it!)
As I took the cake out of the oven, the delicious aroma of cinnamon wafted throughout the kitchen. I noticed Henri was conspicuously absent. He’s usually the first one in the kitchen for breakfast. I set the cake down on the table and went to make coffee. When I turned around to get cups and plates, a huge wedge of the cake was missing!
I gave Porthos a stern look. In an extremely injured tone, he swore he was not the culprit.
He asked if I had failed to notice he had adopted a healthy diet. And had procured a hamster wheel to exercise regularly while watching my favourite video.
I apologised profusely to Porthos. Out of the corner of my eye, I saw Henri sneaking into the kitchen, covered in coffee cake crumbs. It didn’t take Hercule Poirot to tell me who absconded with the cake!
“Je suis desole, Madame. C’etait moi.” Henri sheepishly admitted.
And so ends the tale of the Coffee Cake Caper. (Say that 3 times fast and you earn an extra slice.)
Here’s the recipe:
Gluten-Free Upside Down Walnut Coffee Cake
Preheat oven to 350 degrees
2 cups walnuts
2/3 cup brown sugar, packed
2-1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1-1/2 sticks cold salted butter cut into small pieces
Cake: (For regular cake you can use your favourite muffin or quick bread recipe instead.) I don’t add any extra sugar to the cake recipe as the topping is very sweet.
1-1/3 cups finely ground oats or gluten-free flour mix
1/3 cup safflower or canola or sunflower oil
1 large egg
1/3 cup half & half or buttermilk or whole milk
1/4 teaspoon xanthan gum
1-Spread the walnuts evenly in a round 9 inch pan
2-Cover with brown sugar
3-Sprinkle the cinnamon and vanilla on top
4-Arrange the butter pieces evenly on top
5-Combine the oil, egg and half & half in the measuring cup
6-Combine the oats (or gluten-free flour mix) and xanthan gum in a bowl
7-Mix the wet and dry cake ingredients together and spoon on top of the walnut mixture
8- Bake at 350 for about 30-35 minutes until the walnut mixture is bubbling around the edges and the cake begins to brown
9-Invert a large plate on top of the cake pan and carefully turn them both over. The baking pan should then slide off. Let the cake cool for 15-20 minutes (if you can wait that long!) before slicing
10- Keep out of reach of gnomes until ready to serve and enjoy! 🙂