Easter was a little while ago, I know. However, I have been busy taking two classes, testing the waters for big and exciting changes coming soon. I actually started this post just after Easter and it has been sitting as a draft since then. I have quite a few artwork drafts sitting around right now too, waiting for my classes to end. More on those later.
I have been raised on good coffee cake, however, it wasn’t until recently that I was given the best recipe on earth – my maternal grandmother’s recipe. She was famous for this recipe – she worked in a diner and regular patrons would come in asking if she was working that particular day, and if so, had she made her coffee cake yet. I have an adapted version of her recipe in this post, see below.
I love the Cup 4 Cup Gluten Free Flour for all my baking needs. It is as close as you can get to typical gluten baking, and I have tried quite a few different kinds.
The struesel in this cake is perfect – due to mixing the sugar, cinnamon, and flour with melted butter, rather than cutting the butter in. It creates the best and most even struesel I have had.
This Bagel, Lox, and Egg Strata from Better Homes & Gardens, was a keeper – I will be sure to make it again soon. We swapped out the regular bagels for gluten-free, found in the freezer section at The Fresh Market (one of my favorite stores from Greensboro that recently opened here in Des Moines!)
Notice the difference in egg color, above? The brighter ones are from our friends’ farm, Lipes Family Farm, outside of Iowa City. We have been buying eggs and meat from their monthly buyer’s club here in Des Moines for more than a year now. If you are in the Des Moines Metro area, sign up for their e-mail list to join!
Brunch was delicious – smoked salmon, bagel, & egg casserole, fruit salad, mixed greens salad with lemon vinaigrette, and bacon from our friends at Lipes Family Farm. Some of the best, I have been told, as I am no bacon expert!
I kept the kids busy and entertained during brunch prep with assorted washi tapes. These are the best thing for my creative & busy kids – they can tear off whatever size they like, and stick them everywhere. The tape peels off of all surfaces easily and it comes in glitter, patterns, and bright colors galore. The rolls are small enough to easily fit in my purse and take along for on-the-go fun anywhere.
Gluten Free Struesel Coffee Cake
For struesel topping, combine: 1/2 cup brown sugar, 2 tablespoons Cup 4 Cup gluten free flour, 2 tablespoons cinnamon, and 2 tablespoons melted butter.
For cake, combine: 3 cups Cup 4 Cup gluten free flour, 6 teaspoons baking powder, 1/2 teaspoon salt, and 1-1/2 cups sugar. Cut in 1/2 cup butter until mixture resembles cornmeal. Blend in 1 cup milk and 2 teaspoons vanilla. Pour batter into a greased and floured tube pan. Sprinkle struesel topping over top. Bake at 375° for 35-40 minutes, or till knife inserted near center comes out clean.