Because we all deserve a little sweetness in our life . . .
If you are looking for a brunch recipe to celebrate Mom this Mother’s Day, look no further. This gluten-free strawberry coffee cake is tender, moist and has just a hint of strawberry goodness. Topped with crunchy cinnamon streusel, this coffee cake is the perfect accompaniment to your Mother’s Day brunch. (It pairs well with Mimosas, too, in case you were wondering 🙂 )
I made this strawberry coffee cake using my friend Jessica’s new gluten-free all purpose flour. She owns a company that produces gluten-free granolas and has recently expanded her product line to include gluten-free baking mixes as well. This is the second product I’ve tried from her new product offerings (the chocolate chip cookie mix is ‘da bomb!), and I’ve been blown away by the results!
If you follow a gluten-free diet, (heck, even if you don’t!) you should check out my friend Jessica’s website. The granola she makes is amazing – big, hearty chunks of crunchy granola (chocolate chip and pecan almond are my favorites!). The company’s products are all-natural, GMO-free and best of all, they’re really tasty! Plus, Jessica’s Natural Foods is produced in Michigan, and it’s cool to support local companies.
In the past, my attempts at gluten-free baking have been less than stellar. Dense, hard muffins. Cookies that turn into mush. But Jessica’s flour blends and baking mixes make gluten-free baking incredibly easy. And guess what? The results were incredible! My family (including my dad who is wary of anything natural and/or healthy!), devoured this coffee cake. The coffee cake baked up beautifully, and it had incredible flavor and texture. I really couldn’t believe it was gluten-free. I’ve baked this coffee cake numerous times before using all-purpose flour, but to be honest, I prefer the gluten-free version of this coffee cake over the original. Instead of rice, coconut or almond flour, Jessica’s gluten-free all-purpose flour is made with teff and oats. What’s teff, you say? Teff is a teeny, tiny grain native to Ethiopia with a subtle, nutty flavor. It’s pretty good for you, too. Teff is full of protein, iron and calcium – some might even call it a superfood. So you could even say this gluten-free strawberry coffee cake is healthy 😉
This recipe is simple enough that you’ll still be able to sleep in Sunday morning, yet impressive and beautiful enough to “wow” your mom. The batter comes together quick, and the addition of sour cream instead of milk gives it a rich, thick consistency. Once you’ve whipped up your batter, spread half of it in your pan, add a layer of strawberry preserves, then pour in the rest of your batter. Just sprinkle on the cinnamon streusel topping, pop it in the oven, and you’re on your way. I baked my coffee cake in an 10-inch loaf pan, though a round pan would work just as well (take note that you may need to adjust the bake time if you use a different size pan). In 35 – 40 minutes, this little loaf of baked perfection will be waiting for you (and mom!) to dig in.