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A good coffee cake recipe is one of life’s necessities, in my humble opinion. My family loves my gluten free coffee cake, but we actually know it as “Breakfast Cake.” Don’t ask me why I ever felt I had to encourage the eating of cake for breakfast, but at some point the name stuck with my kids.
I think I may have been the reason there was ever a hashtag for #cakeforbreakfast, but I’m not certain.
This was the first cake-for-breakfast recipe that my picky son absolutely LOVED, and it’s still his favorite (amazing, since teenagers hardly ever say they like anything!), so he gets it every year for his birthday breakfast and of course, on other special occasions throughout the year.
It’s really a treat for all of us, so I don’t mind making it (but don’t tell him that, of course!).
It’s a wonderful dish to serve for out-of-town guests, too – it’s not too sweet, and pairs equally well with traditional coffee or with fresh fruit and yogurt. I hope your family enjoys it as much as ours does!
Note, however, that the recipe only makes enough for 4 people on a diet. Please double the recipe if you’d like to feed more, or know you’ll want a second slice!
Preheat oven to 350° F (static) or 325° F (convection).
Oil a loaf pan and set aside.
In a medium-size bowl, combine all dry ingredients for cake. Slowly stir in the liquid ingredients until the batter is smooth, but fairly thick.
Pour into the prepared baking dish.
In a small bowl, stir together the topping ingredients with a fork until integrated. Distribute over the top of the batter and cut through slightly, with a knife pointed down, making criss-cross patterns into the top of the cake to marbleize. If using, lay apple slices across the top.
Bake in preheated oven for 30-40 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.
Did you decide to double it? Probably a wise move.
Pin this recipe for later!