Gluten Free Almond Berry Coffee Cake

Wake up to a sweet breakfast treat the entire family will enjoy.

INGREDIENTS

Coffee Cake

3/4

cup granulated sugar

1/4

cup butter, softened

1

egg

1/2

cup milk

1

teaspoon gluten-free vanilla

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 powdered sugar

1/4

teaspoon gluten-free vanilla

2

to 3 teaspoons milk

• Directions1. Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
• 22. 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.
• 33. 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.
• 44. Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
• 55. In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.