Gluten-Free Almond Berry Coffee Cake

 

Ingredients

Coffee Cake

• 3/4

  cup granulated sugar
• 1/4

  cup butter, softened
• 1

  egg
• 1/2

  cup milk
• 1

  teaspoon pure vanilla extract
• 1 1/2

  cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
• 2

  teaspoons gluten-free baking powder
• 1

  teaspoon xanthan gum
• 1/2

  teaspoon salt
• 2

  tablespoons granulated sugar
• 1/2

  teaspoon ground cinnamon
• 1 1/2

  cups fresh mixed berries, such as raspberries and blueberries
• 1/3

  cup sliced almonds

Glaze

• 1/2

  cup gluten-free powdered sugar
• 1/4

  teaspoon pure vanilla extract
• 2

  to 3 teaspoons milk

Steps

1 Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.

2 In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.

3 In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.

4 Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.

5 In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.