I’ve served on the PTA Board at Girlfriend’s school for the past few years. Contrary to TV and film generalizations of PTA Boards, this Board is quite convivial–seriously, it’s the nicest, most fun group of people you could ever hang out with. A couple of years ago, Colleen, then our PTA president, had the idea of starting a parent coffee hour on Friday mornings after drop-off to bring parents together for a little social time. It was an immediate success and has been a wonderful parent-networking/socializing time.
Additionally, my daughter goes to school with the kids of the folks who own Seattle Coffee Works. When they heard of the Friday Coffee Hour, they immediately started donating freshly roasted coffee beans to the Coffee Hour each week. So generous! Check them out–you can order online! And their coffee is wonderful. They even have an Obama Blend, which makes me happy!
For my part, I offered to make the coffee cake each Friday, because I love to bake. And, being me, my coffee cakes are gluten-free. And they have been a hit. It is so satisfying to have people stop me in the halls all week long and ask me what the coffee cake will be for Friday. Further, I am thrilled that people tell me that they want to start baking gluten-free because my cakes are so much better than “normal” (i.e., wheat-flour) cakes. Yes!
So, I thought I’d try my hand posting Friday Coffee Cakes each week on this blog. I can’t promise that it will be every single week, but I will try–and it will give me incentive to keep adding to my coffee cake repertoire.
So, now for the first coffee cake: Blueberry-Lime.
I love this coffee cake–it is like a pound cake, moist and dense and delicious. The added lime zest adds an unexpected tart taste sensation that is wonderful with the blueberries. I adapted this recipe from one that I found in Fine Cooking magazine. It’s by Nicole Rees, author of a couple of baking books including, Baking Unplugged.
Gluten-Free Blueberry-Lime Coffee Cake
-adapted from one by Nicole Rees, from Fine Cooking magazine
Note: This recipe uses my gluten-free flour mix
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
Special equipment needed:
-A stand mixer is helpful, but a hand mixer will do
8 oz. (1 C) unsalted butter softened
10 1/2 oz (2 1/3 C) Jeanne’s All-Purpose Flour Mix
2 tsp. baking powder
1/2 tsp. salt
1 1/2 C granulated sugar
2 tsp. finely chopped lime zest
6 oz cream cheese, softened
4 large or extra large eggs at room temperature
2 C blueberries, room temperature
-melted butter and extra tapioca flour for pan
-Mix together flour, baking powder and salt in a medium bowl. Set aside
-put sugar and lime in the bowl of a food processor and pulse for 20 seconds.
-in the bowl of mixer, cream butter, then add cream cheese–whip til fluffy
-add lime-sugar and continue to mix for a few more minutes
-add eggs and beat til fluffy
-in a smaller bowl, mix berries with a 2 TBL of the dry ingredients.
-add dry ingredients to the butter mixture and beat just until mixed
-carefully fold blueberries into the batter
-scrape batter into bundt pan
-bake at 350 for about 55 minutes (until tester comes out clean)
-set pan on wire rack to cool for 10 mins and the invert cake onto rack
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