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  • Writer's pictureHunter Hedenberg

Gluten Free Apple Cider Coffee Cake

Did you know, that if you put the word "coffee" in front of the word "cake", you can eat cake for breakfast? It's magic.


This is a gluten free quick bread made with local, Vermont apple cider and topped with a brown sugar crumble to turn it into coffee cake. It is technically meant for breakfast, but should probably be reserved for desserts and special occasions. There is a lot of sugar involved.

 

Recipe Notes:

  • Buy local if possible. If you're in New England like me there are apple orchards everywhere. See if your grocery store carries cider from a nearby spot.

  • This recipe can also be made as muffins, which are similarly delicious.

  • If coffee cake crumble isn't your thing, try mixing together sugar and cinnamon, and sprinkling that over the top of the cake. It turns it from coffee cake to giant cider donut.

 

Ingredients

Loaf

  • 1 cup apple cider

  • 1 1/2 cup gluten free flour + 1 tsp xantham gum

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp salt

  • 1/4 cup milk

  • 1 egg

  • 2 tbsp butter, melted

  • 1 tsp vanilla

Crumble

  • 2.5 tbsp butter, softened

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1/2 cup gluten free flour

 

Making the cake

  1. Put the cider in a small saucepan and simmer over medium-low heat until the liquid reduces from 1 cup to 1/2 cup, about 15 minutes.

  2. Set the oven to 350 degrees and butter a loaf pan.

  3. Whisk together flour, xantham gum, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.

  4. Add the milk, egg, melted butter and vanilla to the dry ingredients.

  5. Pour the warm cider into the batter and mix until the batter is smooth. It should have a thick, sticky consistency.

  6. Make the crumble by working the softened butter into the dry ingredients until it resembles wet sand.

  7. Pour the batter into your loaf pan and gently shake back and forth so the batter is evenly distributed and flat.

  8. Spread the crumble over the top of the loaf.

  9. Bake for 25-30 minutes, or until a toothpick comes out clean.

  10. It's extra delicious when eaten warm. Highly suggest that.


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