Gluten-Free Apple-Almond Coffee Cake
Make this gluten-free coffee cake in 20 minutes: It's as easy as 1-2-3. Just put everything in the food processor and blend, in this order:
- Start with the fruit chunks, blending them to tiny pieces.
- Add the coconut oil and vanilla, then add the eggs one at a time.
- Add the dry ingredients.
Wet Ingredients
- 2 cups peeled and chopped apples (or pears or peaches or plums, depending on the season and your preference)
- 1/2 cup melted coconut oil
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
- 6 eggs
Dry Ingredients
- 3 cups almond flour (use freshly ground almonds for best flavor)
- ¼ cup coconut or other sugar
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cardamon
- 2 pinches
- 1 pinch allspice
- 1 pinch dried ginger
Topping Mixture
- ¼ cup coconut oil, melted
- 3 Tbsp. coconut sugar
- 2 Tbsp. ground cinnamon
- 2 pinches cardamon
- 2 pinches ginger
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
Glaze
- ¼ cup apricot preserves, unsweetened or low-sugar
- 1/2 cup mixed chopped pecans and almonds
- Preheat oven to 350˚.
- Grease a Bundt* pan or a springform pan with butter or coconut oil.
- Combine the dry ingredients in a medium bowl and mix well.
- In a food processor, add the fruit chunks and melted coconut oil and pulse until well combined. It does not need to be pureed.
- Add the vanilla and almond extracts.
- Mix in the eggs one at a time, pulsing well after each one.
- Add dry mixture and mix on low speed until just blended.
- Pour half the cake cake batter into the greased Bundt or springform cake pan.
- By the handful, sprinkle half the topping mixture over the batter and then pour the rest of the batter onto the topping.
- Sprinkle the batter with the remaining topping.
- Bake 45 -65 minutes.*A Bundt pan will cook the cake more rapidly than a springform pan.
- Cool in pan 10 minutes and then flip the cake over on a platter.
- Warm the jar of apricot preserves in a small pan with hot water, over medium heat.
- Drizzle the the top of the cake with the warm apricot preserve and then sprinkle with nuts.