<<Disclaimer: Verify this information before applying it to your situation.>>

My partner & I made this coffee cake this weekend. It came out very good,
and was
incredibly easy to make, so I thought I'd share.

A note on the flours--I don't use American-style rice flour, as it is
extremely coarse and
gritty. I've found that the Asian rice flours are very finely ground,
more the texture of
tapioca or corn starch. If you don't have a source for the Asian flours,
I'd suggest using a
mix of tapioca & corn starch, with perhaps a small amount of finely
ground corn flour or
sorghum flour to substitute for the tapioca/rice/sweet rice mix.

GF Quick Fruited Coffee Cake
(Based on Quick Sour Cream Coffee Cake, Joy of Cooking, 1975, p.627)

Makes one 9 x 9-inch pan

Have all ingredients at 70 degrees F (room temperature)

Preheat oven to 350 degrees F

Dry ingredients:
1 cup flour mix: 1:1:1 tapioca starch, Asian white rice flour (finer than
American), & Asian
sweet rice flour, sifted before measuring
1/2 cup white cornmeal
1/4 tsp xanthan gum
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet ingredients:
1 cup minus 1 1/2 tbs plain yogurt
1 1/2 tbs oil (any kind of vegetable oil will do)
2 eggs

Fruit:
1 cup whole berries (blackberries, raspberries, or blueberries), pitted
cherries, or sliced
plum

Streusel topping:
1 tbs butter (not melted)
1 tbs sugar
1/4 cup nuts (walnuts or pecans), chopped
pinch cardamom (optional)
pinch cinnamon

Lightly grease a 9 x 9-inch pan. If you plan to turn the cake out of the
pan, line the bottom
with parchment paper or wax paper, and grease the paper. There's no need
for this if you
plan to cut and serve from the pan, as the cake really doesn't stick if
the pan is greased
well.

Sift together all dry ingredients and set aside. Combine the wet
ingredients and beat well.
Add the dry ingredients to the wet ingredients and beat until smooth.

Make streusel topping: mash butter, sugar, and spices together into a
coarse, mealy-
textured mix using a fork or pastry blender. Mix in nuts.

Pour batter into prepared pan. Arrange fruit evenly over top of batter.
(As the cake cooks, it
will sink in.) Sprinkle top with streusel topping. (NOTE: If you plan to
turn the cake out of the
pan, spread the streusal topping evenly over the bottom of the pan. Then
pour in the batter
and place the fruit. When you turn out the cake, the topping will be on top.)

Bake about 30 minutes, or until top is evenly browned and a tester comes
out clean.

Joe Ellison
Chicago, IL
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