Fresh Cherry Coffee Cake with Streusel Topping

Ingredients

  • TOPPING:
  • 1/2 cup dark brown sugar
  • 6 tablespoons gluten free all-purpose flour, such as Bob's Red Mill
  • 2 tablespoons macadamia nuts, coarsely chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoons ground nutmeg
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 2 tablespoons old fashioned rolled oats, gluten free
  • 2 teaspoons plain kefir or low fat plain yogurt
  • CAKE:
  • 2 cups gluten free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 2 teaspoons of grated orange rind
  • 1/4 teaspoon almond extract
  • 1/2 cup kefir or plain lowfat yogurt
  • 2 1/2 cups cherries, pitted and coarsely chopped
  • 1/3 cup chocolate chips

Preparation

  1. Preheat the oven to 375F and lightly oil and dust a 9-inch springform pan with gluten free flour.
  2. For the streusel: Combine brown sugar, flour, macadamia nuts, cinnamon and nutmeg in a food processor fitted with the steel "S" blade. Pulse to combine and chop the nuts to medium-fine. Add the oil, rolled oats and kefir and pulse again until just blended. Set aside.
  3. For the cake: In a large bowl, combine flour, xanthan gum, baking powder, cinnamon, nutmeg and salt. Whisk to blend ingredients.
  4. In the bowl of a mixer, combine the sugar and softened butter. beat until light and fluffy. Beat in the egg, orange rind and almond extract. Gradually add in the flour mixture, alternating with the kefir, beginning and ending with the flour. Fold in the cherries. The mixture will be quite sticky and dense because of the gluten free flour.
  5. Transfer the batter to the prepared springform pan. Sprinkle with the chocolate chips and streusel. Bake 40 - 45 minutes, rotating the cake from front to back halfway through the cooking time. Check to make sure the cake is done by inserting a cake tester (or wooden skewer) into the cake. If it comes out clean the cake is done.
  6. Cool in the pan on a wire rack for 30 minutes, then remove cake from pan and cool completely on the wire rack.
  7. Because this cake is quite dense, a small wedge is very satisfying! Freezes well.
  8. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018

Categories

  • Dessert
  • Fruit
  • Gluten Free

Nutrition Information

Serves
14
Calories
220.00
Total Fat (g)
7.00
Saturated Fat (g)
3.00
Sodium (mg)
45.00
Total Carbohydrates (g)
41.00
Dietary Fiber (g)
3.00
Protein (g)
3.00
Cholesterol
20