Monday, December 12, 2016

Gluten Free Chocolate Chip Coffee Ring

I have adapted this recipe from Gert Bakker's family cookbook and made it gluten free.  We ate it before I could take a picture and so I randomly searched images on Google and found one that looked exactly like mine!  The recipe is basically the same as the one I adapted.  I'll take my own photo next time I bake it!

Beat at medium speed in mixer bowl:
Picture is borrowed from Taste of Home.  

  • 1 cup sugar
  • 1/2 butter
  • 1 cup sweet rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
Beat at low speed until blended, scrape bowl with spatula.  Increase speed to medium- beat for 3 minutes.  Stir in:
  • 1 /2 cup chocolate chips
Spread batter in a greased and floured bundt or tube cake pan.  Mix the following into a crumbly mixture:
  • 1/2 cup rice flour or a half rice flour and half millet flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon cocoa powder
  • 1/4 cup butter
Add to crumb mixture:
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts or pecans
Bake at 325* for approximately 60 minutes or until cake tester comes out clean.  Cool in pan.
Notes: This cake starts out very soft.  The next day it firms up nicely.  Can be kept in sealed container for 3-4 days.  Can also be frozen.

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