Gluten-Free Fruit (Cherry) & Nut (Pecan) Coffee Cake

Gluten-Free Cherry-Pecan Coffee Cake

Getting so close to total elimination of white flour!  Wow!

Okay, I am watching my caloric, carbohydrate and wheat intake as this is my new way of life but I just HAVE to bake!  Baking with alternative flours is an option for me to not give up doing what keeps me sane.  I also can feel good about giving it away since I consider the ingredients to be much less harmful and an ocassional treat is fine.

I had many, many cherries as they have been available everywhere this season.  I remember summers with so few cherries and their cost was a wopping $6 per pound or more! So I decided to pit them, puree them and add them to this gluten-free coffee cake.

I’m ecstatic to have finally found a versatile  gluten-free butter cake recipe that can be used with frosting in layers or as a simple coffee cake with added fruit/nuts/streusel.  There are few nutrients in the cake itself (as is the case with most sweet treats) however the crumble topping is loaded with healthy nuts and fresh fruit.

Here’s the recipe.

Gluten-Free Cherry-Pecan Coffee Cake

Yield = 1- 8” or 9” cake or loaf

Butter Cake

1 C Gf flour mix – used Bob’s Red Mill
½ C potato starch
2 T almond flour
1 t baking powder
pinch of salt

1 stick unsalted butter (1/2 cup)
½ C + 2 T sugar

1 ½ t vanilla
2 eggs
2 T plain yogurt
3 T milk

Process:  add the dry ingredients to a medium sized bowl and mix well, set aside; cream the butter and sugar for 7-10 minutes to get it light and fluffy; add the vanilla continue to mix; add the eggs one at a time and mix well; add the yogurt and milk and continue to mix; add the dry ingredients and mix on low until well combined but careful not to over mix; add to prepared pan.

Fruit Addition

1 C pitted cherries
1 T sugar
1-2 T fresh squeezed lemon or orange juice

Process:  add all ingredients to a food processor and puree.

Nut Crumble Topping

½ C pecans
3 T sugar
3 T chilled butter
2 T gf flour

Process:  add all ingredients to processor and pulse until crumbly.

Assembling it All

Add most of the puree to the cake in the pan; take a toothpick or metal skewer and swirl the puree around the batter; add the nut crumble on top; add the remaining puree onto the crumble; bake at 325F for about 25-30 minutes; when you smell the baking cake aroma, check it for doneness.  When cake cools, remove from pan and dust with confectioner’s sugar.










Wheat & Gluten-Free: Serious Consideration

Coconut-Chocolate Gluten-Free Pound Cake

Okay, I’ve been reading and listening to discussions about wheat and its connection to neuron damage.  Neuron damage is not easily detected and involves a slow degenerative process that may have a connection to Alzheimer’s disease.

We know that excessive consumption of sugar and flour (includes pasta, rice, fruits and high glycemic vegetables) leads to many diseases that make themselves known via signals from the body, however diseases of the brain are often revealed more subtly.

I have been a bread lover from way back and recently have been noticing incidences of brain fog.

A book titled, Grain Brain by Dr. David Perlmutter, discusses the connection between wheat and the onset of Alzheimer’s due to the damage that a diet containing an excess of gluten has on neuron cells.

Damage to neurons is very serious as they are not easily replaced.  And oftentimes we cannot “feel” this damage physically until too late.

The chemistry of the body is very complex which is why we are fed easy-to-understand concepts such as low-fat diets being beneficial for optimum health.

My investigation continues…

It’s time to take gluten free/wheat free baking in a more determined direction.

I baked this cake using an original recipe from Bon  It calls for white flour.  I was unsatisfied with the result as it was way too light to be considered a “pound cake”.  I re-baked it and added cream cheese and a gluten-free flour mixture and the result was much closer to a pound cake consistency.

Here’s the recipe.

Coconut-Chocolate Gluten-Free Pound Cake


4 T butter, softened
½ C coconut oil, softened
4 T cream cheese
1 ¼ C sugar

2 eggs
1 t vanilla

Gluten-free Flour Mix
½ C brown rice flour
½ C white rice flour
¼ C tapioca starch
¼ C almond flour
1 t guar gum

1 t salt
¾ t baking powder (gluten-free)
½ C unsweetened cocoa powder

1/3 C plain yogurt
1/3 C milk

¼ C sweetened or unsweetened coconut flakes

Process:  combine your flours and all other dry ingredients and mix well then set aside; combine the yogurt and milk and mix well; cream the butter, oil, cream cheese and sugar until fluffy; add the eggs and vanilla and continue to mix for another 3 minutes; add the dry and wet mixtures to the creamed mixture and mix well (no gluten to overwork in this recipe, okay to mix); pour batter into prepared pan; add the coconut flakes evenly over the top of the batter and bake at 325F for about 40 minutes or when cake tester comes out clean.

Notes:  I have baked this again since writing this post and added 1 teaspoon of freeze-dried coffee to the dry ingredients and used Bob’s Red Mill Gluten-Free Flour ready mixed baking flour.  The result was improved further!