Description
The honey in this recipe compliments the orange and ginger flavors in the coffee cake and can also mask the bitterness of gluten-free flours!
Scale
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup garbanzo and fava bean flour
- 3 teaspoons baking powder
- 1/4 cup brown sugar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1 tablespoon orange zest
- 1/4 cup orange blossom honey
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup buttermilk
- 2 tablespoons butter, melted
- 1/4 cup unsweetened applesauce
- for crumb topping
- 3/4 cup gluten-free oats
- 2 tablespoons cold butter
- 2 tablespoons brown sugar
- drizzle of orange blossom honey
Instructions
- Preheat oven to 400 degrees F. In large bowl, whisk the flours, baking powder, brown sugar, salt, ginger, and orange zest together.
- In separate bowl, whisk together honey, vanilla extract, egg, buttermilk, melted butter, and applesauce. Combine with flour mixture, and stir just until combined.
- For the topping, mix oats, cold butter, and brown sugar together to form little pebbles.
- Coat a 8X8 inch pan with butter or cooking spray. Pour cake batter into pan and top with crumb topping. Drizzle crumb layer with honey.
- Bake for 25 minutes until toothpick inserted in center comes out clean.
Nutrition
- Serving Size: 1/9 recipe
- Calories: 213
- Sugar: 20g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg